Impact of co- and sequential inoculation of Saccharomyces cerevisiae and lactic acid bacteria on the aroma profile of New Zealand Pinot noir wines

Oenological tannins are widely used in winemaking to stabilize wine color, improve must and wine clarification, prevent protein haze formation, and enhance antioxidant protection.

Authentication in the wine industry aims to prevent fraud and strengthen confidence in trade. A previous study proposed 1H NMR as a solution for authenticating several characteristics such as grape variety, origin, and vintage (Godelman et al, 2013).

Grape seeds are an important part of grape, especially in the context of red wine. They are also frequently used as markers of grape maturity and as contributors to wine quality.

Varietal volatile compounds in grapes are influenced by multiple factors, including grape variety and clone, cultural practices, and climatic conditions.

Fresh Mushroom Aroma (FMA) is an undesirable off-flavor in wine, characterized by a button mushroom–like aroma.