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
Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.
Calcium-induced instabilities present a major challenge in bottled wines, with calcium tartrate (CaT) precipitation becoming increasingly common due to rising calcium levels in grape must, largely driven by climate change. Although CaT is an insoluble salt, its instability— although less frequent than potassium hydrogen tartrate (KHT) precipitation—is more difficult to predict and control, as it develops gradually over time.
Ultra-High Pressure Homogenization (UHPH) is an innovative technology that can be seamlessly integrated at various stages of winemaking. Its application helps minimize or even eliminate the need for sulphites and other antimicrobial or antioxidant treatments, offering a faster and more sustainable alternative.
This study investigates the chemical and sensory profiles of white wines produced from disease-resistant hybrid grape cultivars (DRHGCs) compared to traditional Vitis vinifera L. cultivars in South Tyrol, Italy.