In New Zealand (NZ), wines made from the white grape variety Albariño, traditionally grown in Spain and Portugal, are becoming increasingly popular, with producers actively working to discover a grape variety with potential to diversify their portfolios beyond Sauvignon blanc.
Anthocyanin profiling remains essential for assessing red grape quality and predicting wine color stability. However, traditional HPLC-based methods are time-consuming and impractical for routine vineyard maturity monitoring.
Authentication in the wine industry aims to prevent fraud and strengthen confidence in trade. A previous study proposed 1H NMR as a solution for authenticating several characteristics such as grape variety, origin, and vintage (Godelman et al, 2013).
Grape seeds are an important part of grape, especially in the context of red wine. They are also frequently used as markers of grape maturity and as contributors to wine quality.
The unbiased characterization of grape and wine matrices through metabolomics generates vast and high-dimensional datasets which potentially represent strong foundations to expand our understanding of complex chemical and biological interactions.
Pinking in white wines occurs unpredictably due to PPO-mediated oxidation of skin-derived flavan-3-ols and hydroxycinnamic acids into quinones that form chromophores [1,2].
Oenological tannins are widely used in winemaking to stabilize wine color, improve must and wine clarification, prevent protein haze formation, and enhance antioxidant protection.
Glycosidically bound aroma compounds are the most abundant non-volatile precursors and play a key role in wine aroma formation [1].
Downy mildew (Plasmopara viticola) is one of the most devastating diseases of Vitis vinifera.
Wine authentication is a major challenge in the context of an expanding global market and increasing fraudulent practices. Protecting designations of origin is essential to sustain the wine sector and maintain consumer confidence.
Brettanomyces bruxellensis remains a major challenge for the wine industry. Its development is typically revealed by “horse sweat” or “burnt plastic” off flavours in red wines, aromas that are not aligned with today’s consumer expectations.
The introduction of new grapevine varieties has long accompanied viticulture and enology, enabling the emergence of new wine styles and ensuring the continuity of oenological practice.
The significant role played by condensed tannins (CTs) in oenology has encouraged extensive research on these compounds.
Microbial terroir is increasingly linked to wine typicity, yet the chemical mechanisms connecting regional microbiomes to the wine phenotype remain incompletely defined.
Oenococcus oeni is an essential microorganism in winemaking due to its role in malolactic fermentation (MLF).