Mannoproteins from oenological by-products as tartaric stabilization and color agents in white and red wines
Climate change is drastically modifying grape composition and wine quality. As consequence, must and wines are becoming unbalanced, with high sugar concentration, increased alcohol content, lower acidity, excessive astringency, color instability and also a rise in the incidence of tartaric instability is being showed.
Quantification of quercetin and quercetin-3-glucoside in Nebbiolo red wines
Quercetin-3-glucoside, a grape flavonol defence metabolite, is extracted during winemaking and may undergo subsequent degradation in wines. Hydrolysation reactions lead to the formation of the aglycone quercetin, which presents limited solubility in the wine matrix and can induce visible precipitations.
Assessing the potential of fermentative skin contact in white winemaking on phenolic, colour, and sensory traits
Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.
Photo-oxidative stress and light-struck defect in Corvina rosé wines: influence of yeast nutritional strategies
Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.
Chemical characterization of distinctive aroma profiles of Valpolicella and Amarone wines
Valpolicella is an Italian wine producing region, famous for the production of high-quality red wines. A distinctive characteristic of this region is the extensive use of post-harvest withering.
Kegged wine as a sustainable alternative: impact on conservation and sensory quality
Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.
Novel insights into Passito wines aroma typicality. Rationalizing the markers of varietal and geographical origin of Amarone DOCG
Valpolicella is a famous Italian wine-producing region (Paronetto & Dellaglio, 2011), whose main characteristic is the extensive use of the post-harvest withering technique, which takes place in naturally ventilated rooms called ‘fruttai’ (Bellincontro et al., 2016).
Exploring non-Saccharomyces wine yeasts native from Castilla-La Mancha (Spain) to enhance bioprotection and quality of wines
The current tendency to reduce SO2 in winemaking, due to its adverse effects in sensitive individuals [1], has led to the development of new techniques to mitigate SO2 absence and to exert the same antimicrobial and antioxidant effects.
Discrimination of South Tyrol’s wines by their cultivation practices: A detailed mass spectrometric approach
Climate change is having a profound effect on viticulture by altering the conditions under which vines grow, leading to increased water stress and earlier harvests, which in turn affect the quality and character of wines [1].
Exploring typicity in Nebbiolo wines across different areas through chemical analysis
“Nebbiolo” is a red winegrape variety well known to produce monovarietal wines in Piemonte, Valle d’Aosta, and Lombardia regions, taking part to 7 DOCG (Denominazione di Origine Controllata e Garantita) and 22 DOC (Denominazione di Origine Controllata) protected designations of origin (PDO) [1,2].
Validating a portable ad-hoc fluorescence spectrometer for monitoring phenolic compounds during wine fermentation
Phenolic compounds are fundamental to wine quality, influencing its colour, mouthfeel, stability, and ageing
potential [1]. Their extraction and evolution during fermentation plays a crucial role in determining the final sensory
attributes and requires careful monitoring to guide winemaking decisions.
Sensory and consumer perceptions, and consumption barriers of low and no-alcohol wines in Trentino/Alto Adige
The growing demand for non-alcoholic beverages, driven by health-conscious consumers and shifting social norms, has positioned dealcoholized wines as a promising alternative in the global beverage industry (Akhtar et al., 2025, in press; Kakroo, 2024).
Portable NIR spectroscopy for nutrient profiling in rootstock and scion material: enhancing decision-making in the grafting industry
The success of grafting in viticulture is deeply influenced by the nutrient composition of both rootstock and scion
materials. Key components such as nitrogen and carbohydrates play a crucial role in graft compatibility, establishment,
and overall plant vigor [1].
Effect of ozone treatments in wine production on colour traits, volatile composition, and sensory characteristics of young and short-term aged white wines
The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.
Effects of fast dehydration at low temperature and relative humidity on the phenolic composition of Nebbiolo grapes
Grape postharvest dehydration is a widely used technique for the special wines production, where genetic features, ripeness degree and environmental factors strongly influence the metabolic processes [1].
Investigating kokumi flavour oligopeptides in wine
Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the Kokumi sensory concept [1].
Solid Rectified Concentrated grape Must (SRCM) in sparkling wines production: studying the sensory impact of an innovative sugar substrate
The production of sparkling wines requires sugars for the second fermentation. The Solid Rectified Concentrated Must (SRCM) is a water free crystalline form of grape sugar, offering a purer, more stable, and easier-to-use alternative to the liquid Rectified Concentrated Must (RCM).
Consumer perception and preferences regarding grape varieties resilient to climate change
Innovative solutions have been developed for winemakers to adopt in their cultivation practices [1]. Two of the implementations addressed in this study are the use of strains adapted to arid climates (AAC) and the use of varieties resistant to fungal diseases (PIWIs).
Chemical and sensory evolution of total and partial dealcoholized wine in a can
In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].
Effect of pre-fermentative addition of oenological tannins on the volatile composition and colour characteristics of white wines
This study investigates the effect of pre-fermentative addition of oenological tannins on basic physicochemical parameters, total polyphenols index (TPI), antioxidant activity (DPPH method), colour traits, and volatile organic compounds (VOCs) of white wines made from ‘Vermentino’ or ‘Erbaluce’ grapes (Vitis vinifera).