The increasing demand for no/low-alcohol beverages (<5% v/v) has intensified the need for technological innovation in grape-based products within this category.

Winemaking in France dates more than 400 BCE and it has evolved a lot through the ages. Today, it faces two major problems: the over usage of pesticides and rapid progress of climate change.

In the context of climate change, grape ripening is increasingly suffering a decoupling between technological, phenolic, and textural maturity.

Wine is a complex matrix influenced by climatic, agricultural, and winemaking factors, making quality control and authenticity assessment essential.

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Non-alcohol or low alcohol wines have become more popular due to the rising trend towards a healthier lifestyle1.

Pinot noir wines produced under cool-climate conditions often display subtle phenolic expression and high sensitivity to environmental variation, making the identification of regional typicity particularly challenging.

The amino acid composition of grape must is a critical factor influencing both fermentation dynamics and the sensory attributes of wine.

The complexities of grape and wine flavor have been extensively studied, and advances have been informed by developments in analytical chemistry, sensory science, genetic and multi-omic approaches, and statistical tools that relate information from multiple data sets.

Polyfunctional thiols are among the most potent aroma compounds in wine and play an important role in the varietal character of a wide range of white and red wines, especially Sauvignon blanc wines.

Furaneol® (2,5-dimethyl-4-hydroxy-3(2H)-furanone) is a key wine aroma compound reminiscent of strawberry and caramel notes and, together with other furanones and lactones, contribute to overwhelming dried fruit aromas.

Fast and reliable compositional analysis of grape must is essential for process control and quality assurance in winemaking.

Trace elements in wine are primarily markers of the soil in which the vine grew (e.g. Rb, Sr, Ba, …), other elements are markers of agricultural practices (e.g. Cu, B, …) and others are markers of anthropogenic contaminations (e.g. Pb, As, …).

Inactivated yeasts, like many other enological biotechnologies, are routinely characterized by producers to assess their functional performance.

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Peptides are attracting growing interest as contributors to the main qualitative characteristics of wine, including oxidative stability, aromatic development, and mouthfeel impact (1,2).

Targeted trace level (< mg/kg) quantitative analysis of volatiles in wines, grape, and other matrices is time consuming and expensive.

The oxidative stability of white wine is governed by a complex network of native metabolites collectively described as the wine antioxidant metabolome1.

Wildfire smoke exposure is known to alter grape composition and cause “smoke taint” in the resulting wines, causing significant economic losses (USD 3.7B in the US in 2020).

Oak barrel aging is a traditional practice used in winemaking to produce high quality white wines. The impact of this practice over the evolution of volatile compounds in white wines is well documented.