137Cs analysis by gamma spectrometry and its potential for dating Portuguese old wines
Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].
Proceedings of Macrowine 2025
The Macrowine 2025 congress, co-organised by the Free University of Bozen-Bolzano and the Laimburg Research Centre, was held in Bolzano (Italy) from 24 to 27 June 2025.
Documents by topics covered
- Analysis and composition of grapes, wines, wine spirits
- Chemical and biochemical reactions, including grape and wine microorganism’s impact
- Winemaking processes and oenological practices
- Sensory properties: psychophysics, experimental economy, connections with neurosciences
- Vine science and link with grape and wine quality
- Wine, environment, health and sustainability
- Artificial Intelligence in the vine and wine sector
DOI of the book :
10.58233/macrowine2025
Macrowine 2025 – View all
Exploring the use of high-power ultrasound in white and rosé winemaking
Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.
Chemical and biochemical reactions, including grape and wine microorganism’s impactWine, environment, health and sustainability
Exploiting the diversity in spent yeast for its valorisation towards producing yeast-derived processing aids
In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.
Cross analytical and sensory differentiation of monovarietal white wines from four autochthonous grape varieties: focus on macromolecules
White wines contain macromolecules such as proteins, phenolic compounds and polysaccharides. On a sensory
level, these compounds contribute to the 'mouthfeel' that differentiates the white wines worldwide [1].