Macrowine 2021 was held remotely in June 2021.
The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol
Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines
Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability