Winter physiology in a warmer world: Cold hardiness and deacclimation sensitivity drive variation in spring phenology

Wine quality is defined by sensory and physico-chemical characteristics. In particular, sensory features are very important since they strongly condition wine acceptability by consumers. However, the evaluation of sensory quality can be subjective, unless performed by a tasting panel of experienced tasters. Therefore, it is of great relevance to establish relationships between objective chemical parameters and sensory perceptions, even though the complexity of wine composition makes it difficult. In this sense, more reliable relationships can be found for a particular wine typology or variety. The present study aimed to predict the perceived sensory quality from the physico-chemical parameters of ‘Barbera d’Asti’ DOCG red wines (Italy).

The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Galicia, a region sited in the northwest of Spain, is one of the most important wine production area, with five Appellations of Origin Controlled (AOC).

The wine sector generates a considerable amount of wealth but is facing a growing problem of fraud. Wine counterfeiting is one of the oldest and most common cases of food fraud worldwide. Therefore, the authenticity and traceability of wine are major concerns for both the industry and consumers. To address these issues, robust and reliable analysis and control methods are necessary. Several methods have been developed, ranging from simple organoleptic tests to more advanced methodologies such as isotopic techniques or residual radioactivity measurements.