Chardonnay is the most widely planted international white grape variety, covering approximately 210,000 hectares worldwide and about 10,205 hectares in Chile (≈ 7.9 % of the national vineyard).
Sulfites remain essential preservatives in winemaking due to their antioxidant, anti-oxidasic, and antimicrobial properties.
Condensed tannins (CTs) play a crucial role in various domains, from food quality to health benefits.
The French south-west region is unique in having over 300 grape varieties for wine production, 120 of which being indigenous.
Climate change (CC) is altering grapes and must by affecting technological performance and wine quality(1), including VOCs and sensory features(2).
The investigation of minor grapevine cultivars contributes to biodiversity preservation and supports more sustainable viticulture.
Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‑volatile constituents.
In the context of climate change, grape ripening is increasingly suffering a decoupling between technological, phenolic, and textural maturity.
Non-alcohol or low alcohol wines have become more popular due to the rising trend towards a healthier lifestyle1.
Orange (skin-contact) wines are experiencing renewed global interest, yet published data remain scarce for Armenian white varieties and local low-intervention practices.
Mannoproteins (MPs) constitute one of the most abundant classes of wine polysaccharides. They are proteoglycans located in the yeast cell wall that are composed by a major polysaccharide moiety (formed mainly by mannose) linked to a minor protein part.
The increasing demand for no/low-alcohol beverages (<5% v/v) has intensified the need for technological innovation in grape-based products within this category.
Recently, we identified in wine N6-succinyladenosine (NSA), a sapid molecule that contributes to the sweetness of red wines (Le Scanff et al. 2024).
Inactivated yeasts, like many other enological biotechnologies, are routinely characterized by producers to assess their functional performance.
Wine is a complex matrix in which a diverse array of volatile compounds, ranging from major components to trace compounds, collectively define its quality. Among these are compounds produced during alcoholic fermentation, typically found in concentrations exceeding their odor thresholds