About validation of a method for the determination of volatile compounds in spirituous beverages using contained ethanol as a reference substance

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain.

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.

This article explores the contemporary culture of wine consumption in Ukraine through the lens of social, economic, and cultural transformations triggered by European integration, the COVID-19 pandemic, and the full-scale war since 2022.

This study investigates how precipitation from November to February during each harvest year, influence the phenolic and isotopic profiles of red wines, particularly focusing on trans-resveratrol, total phenolic compounds, and carbon and oxygen isotopes (¹³C/¹²C and ¹⁸O/¹⁶O).

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions.