AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.

Grape phenolic content is an important quality factor that influences the appearance and mouthfeel of premium red wines.

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

AIM: Malolactic fermentation is a process of decarboxylation of L-malic acid into L-lactic acid and carbon dioxide that leads to deacidification, modification of odors and flavors of wines [1]

The present study evaluates the effect of prefermentative maceration enzymes and yeast autolysate on the concentration of conjugated precursors and volatile thiols, respectively.Sauvignon blanc and Merlot grapes underwent skin-contact maceration with or without pectolytic enzymes, for the production of white and rosé wines

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

AIM: The use of non-Saccharomyces (NS) yeasts in multi-starter fermentations with S. cerevisiae is a trend in the wine industry, but the number of strains commercially available in a powder formulation, such as active dry yeasts (ADY), is still limited.

AIM: The objective of this work is to study the effect of the addition of polysaccharides extracted for grape pomace by-products and musts on sensory and chemical composition of white wines. Much of the waste obtained in the wine sector is not used, and they can have some valuable compounds, such as the polysaccharides (PS).

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine.

AIM: Many research studies have analyzed the effect of polysaccharides in the aromatic composition of white wines.

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry.

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.

AIM: Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes.

AIM: The appellation “Bianco di Custoza” or “Custoza”, born in 1971, is one of the oldest white wines Protected Designation of Origin in Italy.

AIM: To investigate chemical and sensory drivers of regional typicity of Cabernet Sauvignon from different geographical regions of Australia.

AIM: Proanthocyanidins are responsible in an important way for positive aspects in wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations.

AIM: This study aimed to use simultaneous measurements of absorbance, transmittance, and fluorescence excitation-emission matrix (A-TEEM) combined with chemometrics as a rapid method to authenticate wines from three vintages within a single geographical indication (GI) according to their subregional variations

AIM: Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. . As a consequence, winemakers often use bentonite, a clay-based material that binds protein, to remove proteins and achieve protein stabilisation. However, removing bentonite from wine after treatment can result in a 3-10% loss of wine (1)…