The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles

The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions

To study the copigmentation between different wine flavonols (myricetin, quercetin, kaempferol, isorhamnetin and syringetin 3-O-glucosides) and malvidin

Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines

The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,

A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines

EU countries are in the top 16 of the world’s wine producers. To respond to a public health concern, caused by SO2 excessive exposure

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling.

The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.

The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.

This study aimed to explore an alternative fate of varietal thiols by identifying and characterising cis-2-methyl-4-propyl-1,3-oxathiane

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality

With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent.

The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported