Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Terroir method has been used for assessment of growing site in the world for years. In Slovakia actually regionalisation is used as the similar method which does not cover all the elements of wine quality evaluation however.

The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.

Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.

Dimethyl sulfide (DMS) is a low molecular weight sulfur compound produced in wine during aging by the chemical degradation of S-Methyl-L-methionine (SMM). Investigating the aromatic profile of Amarone commercial wines from different wineries, it was found that DMS presented a high variation in concentration across wine samples ranging from 2.88 to 64.34 μg/L, which potentially can