Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.

Over the past two decades, sustainable vineyard management practices have become increasingly important as the wine industry is facing critical challenges, including climate change, biodiversity loss, and soil degradation.

Grapevine vegetative multiplication allows the accumulation of spontaneous mutations and increase intra-cultivar genetic diversity that can be exploited to maintain grape wine quality

Context and purpose of the study. `Grüner Veltliner´ is the most important Austrian white quality wine variety, which is mainly used to produce primary fruity wines.

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.