This study evaluates the effect of microwave treatment in grape maceration on the content of free and glycosidically bound varietal compounds) of must and wine and on the overall aroma of wines produced in the presence and absence of SO2.
AIM: Oak wood play traditionally a huge role in making fine red wines. During wine maturation, barrel yields some of its constituents to the wine and leads to the improvement of its quality, contributing to richness and complexity [1].
AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes.
AIM: Cork, the bark of Quercus suber L. is a natural, renewable, sustainable, and biodegradable raw material, representing an abundant and cheap source of raw material. Portugal is the major cork producer (185,000 tons) processing about three-quarters of the world’s cork, generating up to 25 wt % of cork dust as a by-product.
AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.