Investigating biotic and abiotic stress responses in grafted grapevine cultivars: A comparative study of Cabernet-Sauvignon and Cabernet Volos on M4 rootstock
When grapevine plants are transplanted into already established vineyards, they face multiple challenges, including adverse climate, heavy metal accumulation from agronomic practices [1], and pressure from highly adapted pathogens [2].
Evaluation of the hydroxyethyl radical formation kinetic and Strecker aldehydes distribution for assessing the oxidative susceptibility of Chardonnay wines
Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.
Classification of “Valpolicella Superiore” wines in relation to aromatic composition: influence of geographical origin, vintage and aging
The Valpolicella appellation, mainly known for Amarone and Ripasso, is experiencing growing interest in Valpolicella Superiore (VS), a lighter red wine aligning with consumer demand. However, anecdotal evidence suggests different stylistic interpretations of VS, potentially causing consumer confusion.
Study of Malvasia di Candia Aromatica shelf-life: effect of time and temperature on aroma compounds through an HS-SPME GCxGC-Ms approach
Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.
Quantitative assessment of must composition using benchtop NMR spectroscopy: comparative evaluation with FTIR and validation by reference
The foundation of wine production lies in the use of high-quality grapes. To produce wines that meet the highest standards, a fast and reliable analytical assessment of grape quality is essential. Many wineries currently employ Fourier-Transform Middle-Infrared Spectroscopy (FTIR) for this purpose.
Catechins, NMR, Huntington’s disease, protein aggregation modulation
Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.
Enhancing sustainability in winemaking: the role of PIWI in South Tyrol
The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.
Chardonnay white wine bottled with different oenological tannins: effect on colour traits, volatile composition and sensory attributes during shelf-life
The use of oenological tannins during winemaking has been mostly studied for improving colour traits and stability on red wines. Their effectiveness mainly depends on the tannin composition, grape variety and winemaking approach [1].
Characterisation of Sicilian Nero d’Avola grape and wine: A preliminary study
The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.
Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine
Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.
Isolation, biofilm formation and control of the wine spoilage yeast Brettanomyces bruxellensis
Brettanomyces bruxellensis, commonly referred to as “Brett,” is one of the most notorious microorganisms implicated in wine spoilage. This yeast species has developed a noteworthy resistance to sulfur dioxide, a widely used preservative in winemaking, prompting the wine industry to seek new antimicrobial agents.
Towards faultless Grenache wines: impact of climate and maturity
Climate change is affecting wine production and inducing significant variability in wine composition between vintages.
Aroma compounds and physical-chemical characterization of grapes and wines from Mount Etna “relic-jewels” vine genotypes
In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.
Sensory patterns observed towards the oxidation of white, rosé and sparkling wines: An exploratory study
Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential.
Predicting oxygen consumption rate by tannins through sweep linear voltammetry and machine learning models
Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.
Profiling and evaluating wine lees by-products from various yeast strains against grapevine pathogens
Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.
Rationalising the impact of time, light, temperature, and oxygen on the evolution of rosé wines by means of a surface response methodology approach
The widespread use of flint glass bottles for rosé wines is driven by consumer preference for color as a key choice factor.
Grapes aminoacidic profile: impact of abiotic factors in a climate change scenario
Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.
Consumer perception of wine bottle weight and its impact on sustainability
In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.
Impact of dried stems in winemaking on Veneto Passito wines
The use of stems during fermentation is generally avoided due to the herbaceous off-odors they can impart to the wine. [1].