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
Grapevines (Vitis vinifera L.) are plants of great economic importance, with over 80% of grape production dedicated to wine production, yielding more than 258 million hectoliters annually [1].
Quercetin precipitation has become an increasingly common issue in red wine, often resulting in visually unpleasant sediments and diminished product quality.
Quercetin (Q), a phenolic compound released from grape skins during red wine maceration, has been identified as a source of instability in bottled wines, particularly Sangiovese, due to crystallisation. This phenomenon represents an economic challenge for producers and affects wine clarity and consumer perception.
Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.