Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

The Fregoni bioclimatic index (IF) considers the daily temperature range during the ripening month and the number of days with temperature below 10°C.

Volatile sulphur compounds are a group of impact odorants with low odour thresholds that can contribute both positively and negatively to wine aroma. The varietal thiols, 3MH and 3MHA, are known to contribute positive tropical aromas to white wines and are most abundant in Sauvignon Blanc wines. The group of compounds contributing negative aromas are known as reductive sulphur compounds (RSCs) as they add a reductive aroma of asparagus, cooked vegetables and rotten egg to wines. All these compounds play a part in and are a result of the sulphur pathway in the yeast cell during fermentation and therefore attempting to increase the concentration of the varietal thiols may directly influence the concentration of the RSCs. The varietal thiols and the low molecular weight RSCs are highly volatile and therefore their sensory perception can change rapidly over time.

Candida zemplinina (synonym Starmerella bacillaris) is frequently isolated in grape must in different vitivinicultural areas. The enological significance of C. zemplinina strains used in combination with S. cerevisiae has been demonstrated, being wines produced by the above-mixed starter, characterized by higher amounts of glycerol and esters.

Context and purpose of the study. Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress.

The dealcoholized wine sector is experiencing strong market growth, driven by increasing consumer demand.