Winter physiology in a warmer world: Cold hardiness and deacclimation sensitivity drive variation in spring phenology

The production of grapes with a balanced composition is one of the main goals that agronomists and oenologists pursue to produce premium quality wines.

Random sampling is often considered to be the best protocol for fruit sampling because it is assumed to produce a sample that best represents the vineyard population.

Sulphur dioxide (SO2) is a well-established preservative in the wine industry. Its ability to act in different stages of the process as an antioxidant and an antiseptic as main characteristics makes it versatile. However, the need for its reduction or even its replacement has been increasing by the regulatory authorities as well as by the final consumer. To understand the impact of SO2 during ageing on volatile organic compounds (VOCs) and amino acids (AAs) profiles, two white wines (one varietal and one blend) were aged under the same conditions, in the presence of different doses of SO2. After fermentation (t=0), 0, 30, 60, 90 and 120 mg/L of SO2 were applied, wines were kept over lees for 3 months (t=3), then were bottled after 3 (t=6) and 9 (t=12) months.

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.

With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.