In China’s social media-driven marketing landscape, user-generated content (UGC) plays a pivotal role in brand communication and consumer decision-making.

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.

Endogenic diseases often arise from pathogens that exist within the plant tissue, including fungi, bacteria, and viruses, which can remain latent and then emerge under stress conditions or favorable environmental conditions, causing symptoms that weaken vines or can lead to plant death.

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.

The use of cover crops in vineyards has been encouraged by positive effects on wine grape yield and sensory attributes, and improved soil function. This study examined the efficacy of three alleyway and three undervine cover crop treatments in an organic vineyard in the semiarid Okanagan Valley, Canada in 2021.

The identification and management of intra-vineyard variability are key to precision viticulture, and sensors have been proven to be highly efficient tools for detecting these variations.

Current climatic challenges in the wine sector require innovative solutions to maintain the quality of wines while adapting oenological practices to changing conditions. This article presents the detailed study of a lachancea thermotolerans strain on matrices typical of the French mediterranean area.

Un programme de recherche concernant les facteurs naturels et humains des terroirs viticoles a été développé dans le vignoble A.O.C. de l’Anjou, sur une surface d’environ 30.000 Ha

A 3-year study was conducted in the Vaud vineyard (Switzerland) to evaluate the effects of « terroir » on the ecophysiology and fruit compostion of Vitis vinifera L. cv.