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.
DOI of the book :
10.58233/macrowine2025
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].
Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.
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.
Aroma is one of the most important attributes that determine consumer's perception of the sensory quality of wine and varietal typicity.