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
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.
Bioprotection, leveraging beneficial microorganisms, has emerged as a sustainable approach to modern winemaking, minimizing reliance on chemical preservatives like as sulfur dioxide (SO₂).
During wine aging, small amounts of oxygen are absorbed and initiate a cascade of oxidation reactions. These aging reactions create many products including ethylidene-bridged oligomers and polymers of endogenous polyphenols, like flavan-3ols.
During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.