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Strecker aldehydes (SAs) are volatile compounds that significantly influence wine aroma and quality, contributing notes such as “cooked vegetable” (methional), “honey” (phenylacetaldehyde), and “malt” (2-methylpropanal, 2-methylbutanal, 3methylbutanal).

Metabolomics approaches are highly suitable for studying complex topics in wine traceability, the effects of global warming on wine components, the development of new resistant grape varieties, and the relationships between composition and wine quality traits.

Prié blanc is an ancient white grape variety (Vitis vinifera L.), native to the Aosta Valley alpine region in North-West Italy, growing own-rooted in heroic viticulture at altitudes between 900 and 1200 m asl where it can ripe properly with short growing seasons.

Oxidative susceptibility of Chardonnay wines (CW) governs aging potential and quality. Consequently, the wine industry seeks robust strategies to predict it.

Phenolic compounds play a key role in wine sensory properties, traditionally associated with colour, taste attributes (e.g., bitterness) and trigeminal sensations such as astringency.

Red wine is a complex product whose sensory properties depend on the balance and interactions of its chemical components.

When a winemaker considers which closure to use for a specific wine, they must evaluate several factors, including the wine’s expected longevity and its shelf life after leaving the cellar.

Hydrogen sulfide (H2S) and methanethiol (MeSH) are the primary compounds responsible for the reduction fault in wine.

Accurate prediction of wine shelf life is crucial for quality and economic value. Since real ageing studies are time-consuming, accelerated tests simulate long-term chemical and sensory changes in shorter times, enabling rapid evaluation of oxidative stability, aroma loss, and phenolic evolution through kinetic models.