The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.
The dealcoholized wine sector is experiencing strong market growth, driven by increasing consumer demand.
The paper presents the results of consistently developing studies carried out in 2022-2024 on the distribution of deuterium 2H(D) in intracellular water of grapes and wine products, taking into account the influence of natural, climatic and technogenic factors using high-resolution quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR.
Resilience and sustainability are two fundamental concepts in the sustainable development of the wine sector, being closely interconnected.
During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.
In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.
The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.
Astringency is one of the leading quality factors in red wines.
The consumption of wine in traditional wine-producing countries like Italy, Spain, and France is decreasing.
This study examined volatile compounds in Feteasca Neagra wines from seven vineyards across three PGI regions in Moldova using GC-IMS.
The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.
The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.