The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.
Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.
The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.
The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).
Vine pruning residues constitute a significant fraction of vitivinicultural waste; in fact, depending on the variety and training system, they can reach 1-5 tons/ha/year.
Microorganisms have been widely used in oenology since prehistoric times. Their metabolism significantly impacts many wine properties and is particularly essential for the production of flavor compounds, thereby affecting perceived wine quality.
Sulphur dioxide has long been considered an irreplaceable additive due to its numerous significant positive effects during winemaking and beyond.
Oxidative stability is a critical factor in maintaining wine quality during its shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.
Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.
Temperature fluctuations and, in general, climatic conditions can significantly affect the chemical composition of grapes and, in turn, the taste and aromas of wine.