This study investigated the biocidal properties, chemical characteristics and antioxidant activity of hydroalcoholic extracts obtained from wood used to age wines and spirits in the Jerez region.
The use of non-Saccharomyces yeasts is gaining increasing interest as a strategy to enhance wine quality while reducing the need for technological additives.
The processes for dealcoholizing wine have multiplied in recent years due to factors such as the increase in alcohol content caused by global warming, as well as changes in drinking habits.
Oak wood is used for wine and spirit ageing because it transfers compounds and small amounts of oxygen to the beverage.
Alternative wood formats such as chips, blocks and chains are increasingly used to optimise the ageing of wines and spirits.
Sulphur dioxide is the most widely used additive in winemaking because of its antimicrobial and antioxidant properties.
Conventional vineyard tillage and herbicide use can negatively affect soil quality and ecosystems, particularly under Mediterranean climate-change conditions.
Market saturation, changing consumer preferences and demand for differentiated products have encouraged the wine sector to explore innovative fermented beverages. Service-tree fruit (Sorbus domestica) is of interest because of its traditional use, bioactive compounds, and aroma precursors.
The Canary Islands are recognised as an important centre of grapevine biodiversity because of their geographic isolation, long viticultural history, and absence of phylloxera.
Current climate change-related challenges are increasingly exposing grapevines to abiotic stresses, such as extreme heat and intense solar radiation, particularly during the ripening period.
The rapid and accurate quantification of wine microorganisms is essential for quality control and spoilage prevention.
Recent consumer trends indicate a growing demand for wines with lower alcohol content.
Recent market analyses indicate a sustained increase in consumer demand for low-alcohol wines, in line with the growing interest in health-oriented products [1].
The market for low- and no-alcohol beverages is growing rapidly because of health and well-being concerns, generational change, road-safety regulations, and other factors.
Wine lees are of considerable interest because their solid fraction contains microorganisms, tartaric acid and organic residues, and may provide compounds with technological applications in the food and wine industries.