AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.

s it is well known, myo and scyllo-inositol are two characteristic sugars of grape must and, for this reason, their quantification has been proposed to control the authenticity of the concentrated and rectificated grape must.

Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) is an innovative analytical method based on soft chemical ionization to analyze thecomposition in volatile compounds of a gas phase

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.

Blending wines from different grape varieties is often used in order to increase wine complexity and balance. Due to their popularity, several types of blends such as the Bordeaux blend, are protected by PDO legislation.

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

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.