Analysis and composition of grapes, wines, wine spirits

Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].

Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.

Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.

In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.

Table grapes (Vitis labrusca and hybrids) are widely cultivated in Brazil [1] due to the climate, their resistance to disease and the way they are consumed and commercialized, either in-natura or for processing, producing whole juices, jams and table wines.

‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].

The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.

Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.

The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.

In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.

Valpolicella is an Italian wine producing region, famous for the production of high-quality red wines. A distinctive characteristic of this region is the extensive use of post-harvest withering.