Evaluation of two transmittance meters in estimating chlorophyll and nitrogen concentrations in grapevine cultivars

Moderate wine consumption – with the meals – represents one of the beneficial components of the traditional mediterranean diet (med diet) and a positive item in the med diet score [1,2, 3]. The med diet is considered one of the best diets in the world and the world health organisation (who) identified this eating pattern as an effective strategy to prevent non-communicable diseases (ncd), since it is associated with lower disease occurrence and all-cause mortality [4] . Numerous well-conducted epidemiological studies have also reported that light-to-moderate intake of wine/alcoholic beverages is not only related to a reduced risk of cardiovascular disease, but also to all-cause mortality.

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Non-saccharomyces yeasts play a crucial role in fermentation, producing a variety of secondary metabolites and enzymes that contribute to aromatic and sensory complexity compared to saccharomyces yeasts. It is crucial to understand and control the dynamics of non-saccharomyces yeasts to produce distinctive and high-quality fermented beverages.

The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.