Microalgae extract in winemaking: A bio-based alternative to sulfites to fight Brettanomyces bruxellensis
Research on microalgae as a reservoir of metabolites with antifungal potential for innovative oenological applications remains unexplored.
WAC–IVAS 2026 – Session 7: Innovations in viticulture and enology in the face of societal challenges, environmental challenges, economic challenges
New approach to reduce energy consumption in alcoholic fermentation
The wine industry is undergoing major changes in response to global climate change and societal concerns.
Rethinking mixed fermentations: why yeast-yeast interactions matter in wine
Yeast interactions during microbial fermentations represent a central topic in understanding the dynamics of microbial populations including their metabolic exchanges and the consequences for the final composition of wine.
Transcriptome and metabolite profiling reveals correlation of smoke taint compounds accumulation in Vitis Vinifera L. berries with phenylpropanoid pathway – the impact of plant growth regulators
Wildfire smoke exposure has continued to be a threat for the wine industry, causing smoke tainted wines, reminiscent of medicinal, smoky smell and ashy aftertaste.
Valorization of minority red grape residues for sustainable gold nanoparticle synthesis: A matrix-dependent approach
This research investigates the potential of four minority red grape varieties from Northwest Spain—Bruñal, Cenicienta, Mouraz, and Puesto Mayor—as sustainable bio-templates for the green synthesis of gold nanoparticles (AuNPs).
Vine water status modulates aroma composition and sensory quality of white wines cv. Pinela (Vitis vinifera L.)
Vine water status affects grape ripening, metabolite accumulation, and wine quality. In the sub-Mediterranean climate of western Slovenia, terraced vineyards are increasingly exposed to summer droughts.
Viticultural practice innovation in the light of history: novelties, heritages, and blending of knowledge
Innovating means introducing a change in a process, from mistakes, a curiosity or the desire to do better.
Zeolites: A selective alternative for managing volatile phenols in wine
The wine industry is undergoing profound changes. Climate change, evolving pest pressure, and shifting oenological practices - notably the reduction of SO2 and increasing pH levels - are creating an environment conducive to the emergence of contaminating molecules and organoleptic defects.
- « Previous
- 1
- 2