Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.
Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.
Yeast cell wall components are valuable biotechnological tools with applications in oenology and beyond [1], [2].
Planted between 2018 and 2019, the ‘New Vine’ system is a vineplot, comprising 169 individuals genotypes (5 vines/individual), located on a gravelous soil, in the INRAE Grande-Ferrade site (Villenave d'Ornon, France).
The project REALISM (regionality and circular economy in food products to counteract the Metabolic Syndrome (M.S.)) was initiated to develop antioxidant-rich food products with the ability to reduce the risk of developing the M.S.
Polyphenols are common in human diets, primarily in plant-derived food and beverages. They influence multiple sensory properties such as aroma, flavour, colour, and taste, such as astringency and bitterness [1]. The major phenolic compounds in grapes and wines are anthocyanins and tannins (proanthocyanidins or condensed tannins).
In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.
Climate change is having a profound effect on viticulture by altering the conditions under which vines grow, leading to increased water stress and earlier harvests, which in turn affect the quality and character of wines [1].
Grapevine (Vitis vinifera L.) is a globally cultivated crop and economically significant, particularly in the wine industry (Varela et al., 2024). Climate change is already affecting vineyards and is expected to worsen (Averbeck et al., 2019; Dupuis and Knoepfel, 2011).
The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.
The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.
Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.
Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].
In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.
Chitosan is a natural polymer of β-D-linked N-acetyl-D-glucosamine units (1,2), that has only recently been approved by OIV for its use in winemaking to help with microbial control, metal chelation, clarification, and reducing contaminants.