Winemaking processes and oenological practices

The main aim of WiSSaTech project (PRIN P2022LXY3A), supported by Italian Ministero dell’Università e della Ricerca and NextGenerationEU program, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

Phenolic acids are especially sensitive to oxidation, so they can greatly impact wine sensory characteristics and stability [1]. Furthermore, extracts derived from grape pomace have been previously postulated as possible oenological adjuvants for wine protection [2].

Grape postharvest dehydration is a widely used technique for the special wines production, where genetic features, ripeness degree and environmental factors strongly influence the metabolic processes [1].

Quercetin precipitation has become an increasingly common issue in red wine, often resulting in visually unpleasant sediments and diminished product quality.

The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.

During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].