Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

PR proteins can cause haze in wines, and the risk is to keep the wine unsold. Generally, in winemaking bentonite solves this problem by removing proteins, but it is not a renewable resource, has poor settling, which means difficulty in filtering after use and a considerable loss of wine, it is not a specific adsorbent and may reduce aromas and flavor compounds

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the chemical space perceived by the consumer in the glass headspace.

Aiming to test the performance of the Lopes & Pinto (2005) methodology for non-destructive estimation of grapevine shoot leaf area, a sample of 100 shoots of the white cultivar Encruzado was periodically collected during 2025 season (five sampling dates)

The Champagne vine-growing region has played a pioneering role in the delimitation of appellations of origin (AOC). The implementation of the Act of July, 22nd 1927 has led to drawing up lists of vine plots based on the criterion of vine cultivation antecedence.

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.