Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds

A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite.

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assess- ment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

Malbec grapes have been cultivated for 150 years in Argentina. In the last 20 years Argentinian Malbec wines have emerged as a commercial boom worldwide.