Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants).
Conflicting messages about the consumption of alcoholic beverages – including wine - continue to dominate the media, causing increasing uncertainty among consumers and health professionals.
The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.
This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking.
This study explores the growing potential of vitiviniculture in Brazil’s Federal District, an emerging wine region marked by unique climatic conditions and innovative cultivation techniques.
Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.
In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.
This article explores the contemporary culture of wine consumption in Ukraine through the lens of social, economic, and cultural transformations triggered by European integration, the COVID-19 pandemic, and the full-scale war since 2022.