 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2025 9 Category: Wine, environment, health and sustainability ( Page 2 )

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Wine, environment, health and sustainability

Analysis and composition of grapes, wines, wine spirits Vine science and link with grape and wine quality Wine, environment, health and sustainability

Grapes aminoacidic profile: impact of abiotic factors in a climate change scenario

Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.

Analysis and composition of grapes, wines, wine spirits Wine, environment, health and sustainability

Integrated approach to grape stalks valorization: sustainable recovery of bioactive compounds and biofuel production

Grape stalks are a byproduct of the winemaking process and represent a valuable and inexpensive source of bioactive compounds. While their direct use in whole bunch fermentation is known, the majority of grape stalks are discarded, posing environmental and economic challenges.

Wine, environment, health and sustainability

Investigating biotic and abiotic stress responses in grafted grapevine cultivars: A comparative study of Cabernet-Sauvignon and Cabernet Volos on M4 rootstock

When grapevine plants are transplanted into already established vineyards, they face multiple challenges, including adverse climate, heavy metal accumulation from agronomic practices [1], and pressure from highly adapted pathogens [2].

Wine, environment, health and sustainability Winemaking processes and oenological practices

Kegged wine as a sustainable alternative: impact on conservation and sensory quality

Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.

Wine, environment, health and sustainability

METAPIWI: unveiling the role of microbial communities in PIWI grapes for sustainable winemaking

The METAPIWI project advances viticulture research by examining microbial communities in PIWI (fungus-resistant) grapevines compared to traditional Vitis vinifera. It investigates how these microbes influence spontaneous fermentation and the production of distinct metabolites and aromas.

Wine, environment, health and sustainability

New use of natural silk fiber as a fining agent in wines

Undesirable compounds in wine, like OTA, biogenic amines, and pesticide residues, can negatively affect its quality and pose health risks to consumers. In addition, an excess of tannins can lead to an unpleasant rise in astringency and bitterness, which makes tannins another target of reduction.

Analysis and composition of grapes, wines, wine spirits Wine, environment, health and sustainability

Peptidomics in the wine industry: literature perspectives on functional importance and analytical methods

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].

Wine, environment, health and sustainability

Profiling and evaluating wine lees by-products from various yeast strains against grapevine pathogens

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Sensory properties: psychophysics, experimental economy, connections with neurosciences Vine science and link with grape and wine quality Wine, environment, health and sustainability

Sensory quality of wines as a trait in MAS grape vine breeding – sensory insights from multiple vintages in a F1 breeding population

In the context of the three global crises of global warming, loss of biodiversity and environmental pollution, current agricultural practices need to be reconsidered [1]. Viticulture in particular can contribute to this by optimising plant protection [2].

Analysis and composition of grapes, wines, wine spirits Sensory properties: psychophysics, experimental economy, connections with neurosciences Wine, environment, health and sustainability

Smoke exposure effects on red wines: how much is too much?

Increasing wildfire frequency in the United States has led to the indirect impact of smoke in vineyards, affecting grape quality and wine sensory attributes, commonly called "smoke taint”.

Artificial Intelligence in the vine and wine sector Wine, environment, health and sustainability

The economic impact of drones on viticultural processes

Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…

Analysis and composition of grapes, wines, wine spirits Wine, environment, health and sustainability

Towards faultless Grenache wines: impact of climate and maturity

Climate change is affecting wine production and inducing significant variability in wine composition between vintages.

Wine, environment, health and sustainability

Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds

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].

Analysis and composition of grapes, wines, wine spirits Sensory properties: psychophysics, experimental economy, connections with neurosciences Wine, environment, health and sustainability

Understanding novel germplasm solutions: sensory, chemical and preliminary hedonic insights of wines made from Australian first-generation mildew resistant cultivars

One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].

Chemical and biochemical reactions, including grape and wine microorganism’s impact Wine, environment, health and sustainability

Unveiling the fungal diversity of Falanghina grapes and the role of autochthonous Saccharomyces and non-Saccharomyces yeasts in wine fermentation

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.