The valley of Caravelí (Peru) received the first vine plants in colonial times and the tradition of cultivation is maintained thanks to its terroir and artisanal techniques.
Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.
The fruity aroma of red wines is described by a wide range of descriptors, ranging from fresh fruits to ripe and jammy fruits, to candied fruits and prunes notes [1]. The fruity quality of a red wine is characterized by notes of fresh and jammy red- and black-berry fruits.
Wines made with grapes submitted to postharvest dehydration are often referred to as "passito" or "straw wines." This distinct style of winemaking consists of a process of water loss that allows the berries to undergo a mild water stress and senescence process [1].
The detection of reducing compounds such as phenolic acids, anthocyanins or tannins is of prime importance to decipher on the antioxidant and anti-aging properties of wines.
Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.
Fluorescence spectroscopy combined with chemometrics has shown advantages in wine analysis due to being rapid, sensitive, and selective to fluorescent molecules. Especially due to the abundant phenolic compounds [1], the molecular fingerprints afforded by fluorescence spectroscopy can potentially be used to discern and track the change of wine composition, with two innovative investigations having been implemented.
It is widely known the impact that oxidation has on wine sensory degradation and eventually, in the shortening of its longevity.
Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].
Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.
Pulsed fluorescence SO2 analyzers are widely used for atmospheric monitoring. They are accurate, portable, sensitive and their price are reduced compared to advanced techniques like gas chromatography with sulfur chemiluminescence detection (GC-SCD).
Climate change is affecting wine production and inducing significant variability in wine composition between vintages.
Aroma is one of the most important attributes that determine consumer's perception of the sensory quality of wine and varietal typicity.
One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].
Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.