Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Row orientation is a critical long-term viticulture practice, which may have a determining effect on grape and wine quality as well as cost efficiency on a specific terroir selected for cultivation.

Levels of esters derived from substituted acids increase during the first years of aging and some of them are strongly involved in red wine fruity aromatic expression.

Heat and drought episodes during the growing season are becoming more frequent and more severe in many of the world’s grape‐growing regions

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].