Ripening of Mencía grape cultivar in different edaphoclimatic situations (D.O. Ribeira Sacra, Spain)

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.

AIM:Valpolicella is a wine region located in Italy north-east, famous for the production of dry and sweet red wines from withered grapes, including Amarone and Recioto. The aim of this study is to understand the influence of the withering process on Corvina and Corvinone wines aroma profiles. METHODS:Wines were produced with a standard red wine winemaking protocol with Corvina and Corvinone grapes from different Valpolicella vineyards and vintages. In consideration of the local traditional practice of post-harvest withering of the grapes, wines from each vineyard were obtained from either fresh and withered grapes. Wines were analysed by Solid Phase Extraction and Solid Phase Micro Extraction gas chromatography coupled to mass spectrometry.

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.

Application of municipal solid waste (MSW)-compost as a mulching material in vineyards supports sustainable practices and aligns with both circular economy and zero-waste principles.

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.