To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering

Phenolic composition is essential to wine quality (Cleary et al., 2015; Bindon et al., 2020; Niimi et al., 2020) and its assessment is a strong industrial need to quality management.

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2].

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

AIM: Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds.

AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality.

AIM: The refractive index is a basic optical property of materials and a key tool for the determination of major components in musts, such as sugars

Sterols are a class of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality (Daum et al., 1998).

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques (Helmdach et al., 2013).

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

AIM: The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental impact in terms of CO2 production

AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view.

3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc.[1] In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough New Zealand, are strongly influenced by the concentrations of 3SH.[2,3

Aim: Sauvignon blanc displays a range of styles that can include prominent tropical and passionfruit aromas. Both sensory evaluation and chemical analysis have confirmed the above-average presence of ‘varietal thiols’ in the Sauvignon blanc wines from Marlborough, New Zealand.

AIM. Wine yeast lees constitute a winemaking by-product that, unlike grape skins and seeds, are not sufficiently exploited to add value to the winemaking sector, as their treatment and disposal generally represents a cost for wineries [1].

Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas.

AIM: Different heat tests are used to predict a white wine haze risk after bottling. The most used tests are 30-60 min. at 80°C. Nevertheless, there is a lack of information about the relationship between the wine haze observed after such tests and the turbidities observed in the bottles after the storage/transport of the wines in more realistic Summer conditions (35-46°C during 3-12 days)

AIM: Vitis vinifera L. cv. Moscato includes different varieties, mainly white grapes with a medium-sized berry, spheroidal or slightly flattened in shape, yellow greenish color which becomes golden yellow or amber when exposed to the sun. Moscato varieties are mainly used for the production of sweet aromatic wines