A circular-economy strategy in oenology: using pomace from new grape varieties to improve red-wine colour
Winemaking generates large quantities of grape pomace, a phenolic-rich by-product that is often underused.
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A metabolomic study of the effect of yeast strain (Saccharomyces cerevisiae and Saccharomyces kudriavzevii) on the development of varietal wine aroma
Wine varietal aroma develops from grape aroma precursors through molecular rearrangements, hydrolysis reactions, and yeast enzymatic activity.
Application of a citrus-derived biostimulant during grape ripening: effects in cell cultures and under field conditions
Climate change is increasingly disrupting grape ripening, particularly by decoupling technological and phenolic maturity.
Assessment of the impact of wine seasoning on oenological wood: barrels and chips
Wine seasoning is a key stage in preparing wood for the ageing of wines and spirits, with wood acting as a bidirectional transfer medium.
Bioprotective effect of lactic acid bacteria in the vineyard and during winemaking
Climate change reduces grape production, alters must composition and microbiota, and increases phytopathogenic fungi in vineyards and spoilage yeasts and bacteria during winemaking.
Classification of grape ripeness in the vineyard using hyperspectral imaging: comparison of cultivar-specific and cross-cultivar models
Determining the optimal harvest date is critical because it directly affects wine quality and profitability.
Disease-resistant and autochthonous grapevine varieties adapted to climate change
European viticulture is economically and culturally important, yet Vitis vinifera is highly susceptible to fungal diseases, particularly downy and powdery mildew.
Effect of preharvest methyl jasmonate and methyl salicylate applications on the quality and postharvest life of “Eva” grapes
There is growing interest in recovering the local “Eva” grape (Vitis vinifera L.) from Los Santos de Maimona as a table grape.
Evolution of the sensory profile of Grenache wine across climatic zones and ripening stages over two consecutive vintages
Climate change alters grape ripening and can produce sensory profiles ranging from green notes to overripeness.
From fermentation emissions to renewable energy: demonstration of on-site CO2-to-CH4 methanation in wineries
The wine industry releases significant amounts of biogenic CO2 during alcoholic and malolactic fermentations, a valuable resource that is typically emitted directly into the atmosphere [1].
How does innovation shape wine demand in China?
This study examines the impact of multidimensional innovation on wine demand within the transforming Chinese market, which is shifting from status-driven gifting to a consumer-centric environment.
Impact of bending method and stave thickness on the aromatic profile of tempranillo wine aged in Quercus petraea barrels
Barrel manufacturing significantly influences the chemical and sensory composition of aged wines, with bending method and stave thickness playing important roles in modulating the volatile profile.
Impact of copper residues in grape must on alcoholic fermentation: effects on yeast performance, acetaldehyde, and SO2 production
The aim of this work was to verify the potential effect of copper residues on alcoholic fermentation, focusing on Cu2+ concentrations compatible with real ranges of vineyard contamination.
Improvement of the Tempranillo phenolic profile through foliar urea application
Phenolic compounds are essential to many sensory and health-related properties of grapes and wine.
Influence of UHPH treatment on the quality of wine produced from Botrytis cinerea-infected grapes
Botrytis infection introduces enzymes into grapes that negatively affect wine quality, while SO2 has limited ability to inhibit laccase.