Cyclic Voltammetry (CV) is a powerful, rapid, and versatile tool in wine analysis, enabling the characterization of polyphenols and antioxidants, monitoring of oxidation and ageing, estimation of reactive components such as SO2, and providing fingerprints for classification and ageing studies.
The aromatic evolution of bottled red wines is conditioned by their initial redox state, which determines the formation and release of oxidation- and reduction-related compounds during ageing.
Interest in alcohol-free wines is increasing because of health considerations, lifestyle changes, cultural factors, and fiscal policies favouring products with lower alcohol content.
UV-B radiation is an important environmental regulator of grapevine phenolic metabolism, but its controlled postharvest use and interaction with fruit health status remain poorly understood.
The rapid detection and quantification of microorganisms is essential for monitoring fermentation, preventing microbial spoilage, and preserving wine quality.
Climate change increases wine pH, favouring spoilage microorganisms and compromising wine quality and safety.
Lactic acid bacteria are increasingly used not only for malolactic fermentation (MLF), but also for biological acidification through the conversion of sugars into lactic acid.
Ozone is a promising grape disinfectant for reducing sulphur dioxide use, although its efficacy may be limited by the waxy bloom covering the berry surface.
Yeast derivatives are additives widely used in winemaking for different purposes. Currently, their production process is not well standardized, and their chemical composition is often not specifically tailored for winemaking applications.