Effect of flavonoids and a citrus-derived biostimulant on grape ripening: from cell cultures to field trials
Climate change is disrupting grape ripening kinetics, causing a critical decoupling between technological and phenolic maturity in Vitis vinifera L.
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.
From wine tourism to eco-cultural tourism – the Atlas of the Wonders of Latin America
The Atlas of Latin American Wonders—eco-cultural tourism—is examined as a new strategy for wineries in the Southern Cone of South America to address the market crisis.
Polysaccharides from grape pomace: extraction and fractionation strategies and aroma modulation in Sauvignon blanc wines
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Enhancing wine traceability through data fusion strategies combining 1H-NMR and IR analysis
Wine authentication is a major challenge in the context of an expanding global market and increasing fraudulent practices. Protecting designations of origin is essential to sustain the wine sector and maintain consumer confidence.
Influence of adjuvants used in viticulture on the final quality of wines
The effect of global warming and water stress on Mediterranean vineyards has prompted the search for strategies to counteract the damage associated with sunburn of grapes and leaf dehydration of vines.
Insights on colour stabilization towards yeast derivative products
The colour stability of red wine is a desired and complex feature affected by anthocyanin structure and concentration, copigmentation phenomena, and interactions with other wine macromolecules, such as polysaccharides.
Functional screening of non-Saccharomyces yeasts from grape must, manna, and honey for wine colour stability and aroma modulation
Ensuring colour stability in red wines represents a major technological and commercial challenge for the wine industry.
Influence of underwater storage conditions on the dissolved CO2, foam properties, and color evolution of sparkling wines
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Impact of maceration duration and microbial consortia on antioxidant capacity and colour characteristics of orange wines
Orange wines, defined as white wines produced with prolonged skin maceration, have recently gained increasing attention due to their distinctive sensory profile and potential functional properties.
Alginic acid as a novel strategy for calcium tartrate stabilization in wines
Calcium tartrate (CaT) instability is an increasingly relevant issue in bottled wines, mainly due to increasing calcium concentrations associated with climate change and certain winemaking practices.
Impact of compression on the gas permeability of cork stoppers
Oenological closures play a crucial role in the preservation and evolution of still and sparkling wines in bottle.
Fermentation kinetics and copper adsorption capacity of commercial Saccharomyces and non-Saccharomyces yeasts
The extensive utilisation of copper-based fungicides in viticulture has resulted in the progressive accumulation of copper in vineyard soils and grape, and, consequently in must, raising concerns about its impact on yeast performance, fermentation efficiency, wine quality, and consumer safety.
Mapping oxidative evolution of wine polyphenols: impact of medium composition on their oxidative degradation pathways
Wine matrix is a complex and continuously evolving medium. The impact of oxygen in wine evolution is a vital factor that critically affects key organoleptic properties such as color or astringency.
Wine bottle overcapping wax: is it an effective barrier to oxygen or just an aesthetic element?
The use of waxes and resins to seal wine bottles dates back several millennia, as shown by archaeological evidence.
Molecular insights to sorption of aroma compounds by insoluble fractions of specific yeast derivatives
Aroma compounds are critical for wine sensory quality, yet their concentration and expression can be altered during winemaking and aging by sorption onto solid surfaces such as oak wood, yeast lees, or yeast derivatives (1-3).
Beyond single-marker analysis: integrating FTIR fingerprinting for the pre-bottling assessment of light-strike susceptibility
Light-strike susceptibility varies widely among rosé wines, yet predictive tools for pre-bottling risk assessment remain inadequate.
Rapid prediction of free SO2 loss in white wines using portable cyclic voltammetry
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Wine tartaric stabilization treatments: impact on wine quality
During winemaking and aging, potassium hydrogen tartrate (KHT) and, to a lesser extent, calcium tartrate (CaT) crystals can precipitate, especially when grape must or wine is exposed to low temperatures [1].
Enzymatic and chemical degradation kinetics in wine model solution by tyrosinase of selected phenolic compounds involved in browning
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