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
Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.
Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).
The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.
Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.