Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.

Grape phylloxera (Daktulosphaira vitifoliae Fitch), a monophagous pest of the grapevine, induces nodosities on the roots through its sap-sucking activity.

Climate change and rising temperatures present a substantial challenge to viticulture, intensifying summer heat stress and accelerating berry ripening.