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

Context and purpose. Climate change and the demand for reducing inputs, including chemical compounds, present significant challenges for perennial fruit crops like grapes and apples.

Phenolic composition is essential to wine quality (Cleary et al., 2015; Bindon et al., 2020; Niimi et al., 2020) and its assessment is a strong industrial need to quality management.

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.

In recent decades, sustainability has risen to prominence across various industries, including agriculture, spurred by initiatives such as the new common agricultural policy and the farm to fork strategy within the European Union. Among agricultural activities, viticulture stands as a crucial player in sustainability, intertwining environmental, social, and economic dimensions, as exemplified by the OIV general principles of sustainable viticulture. Italy, one of the main players in the global wine market, has long been making efforts towards the introduction of sustainability-oriented practices and certifications.

The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].