The Spanish minority varieties, such as the red Cenicienta recovered in Castilla y León, are raising greater interest due to its potential to diversify viticulture, although data on how terroir and vintage modulate their oenological expression are scarce1.
Wildfire smoke exposure is known to alter grape composition and cause “smoke taint” in the resulting wines, causing significant economic losses (USD 3.7B in the US in 2020).
Pinot noir wines produced under cool-climate conditions often display subtle phenolic expression and high sensitivity to environmental variation, making the identification of regional typicity particularly challenging.
Wine Spirit (WS) is a spirit beverage that is usually consumed after ageing. In the production process, this stage is essential to achieve the desired sensory properties, depending on several factors, including the wood botanical species and the technology applied1.
Smoke-exposed grapes accumulate volatile organic compounds (VOCs) and their glycoconjugate precursors that can be released during fermentation and impart unpleasant, smoky, and ashy flavors to wines, complicating harvest decisions and potentially compromising wine quality.
Phenolic compounds have a significant influence on the quality, taste, and aging potential of wines. The aim of this study was to conduct a long-term investigation of autochthonous Austrian red and white wine varieties based on phenolic compounds.
Polyphenols play a central role in wine quality by contributing to color, astringency, and chemical stability. Their extraction during maceration depends on processing conditions and grape characteristics
The application of irrigation and post-harvest dehydration on the indigenous red variety Augoustiatis proved pivotal for managing the extreme thermal stress of the 2024 vintage.
In recent years, interest in non-Saccharomyces (NS) yeasts has grown significantly due to their distinctive metabolic characteristics and their impact on the sensory properties of wines.
Trace elements in wine are primarily markers of the soil in which the vine grew (e.g. Rb, Sr, Ba, ...), other elements are markers of agricultural practices (e.g. Cu, B, ...) and others are markers of anthropogenic contaminations (e.g. Pb, As, ...).
Among the macromolecules present in wine, polysaccharides represent one of the most complex and abundant classes.
The increasing use of alternative wood products (e.g. chips, staves and large oak vessels) in enological aging practices raises relevant issues related to quality control, traceability and authenticity assessment, particularly in the context of regulatory monitoring.
Viticulture currently faces major environmental challenges, mainly due to the intensive use of plant protection products to control downy and powdery mildew diseases, which are being intensified by climate change.
World wine production is estimated at 262 million hectolitres in 2022. Long spared from the constraints of the agri-food industry due to the absence of pathogens, the oenological sector is now facing the yeast
Targeted trace level (< mg/kg) quantitative analysis of volatiles in wines, grape, and other matrices is time consuming and expensive.