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 interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.
Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.
Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.
The extraction of proteins from grape seeds represents a promising strategy to revalorize wine industry by-products. As a natural endogenous fining agent, grape seed protein (GSE) offers an effective solution for wine clarification [1] without requiring label declaration.