Generation Z’s attraction to sweetened red wines: CATA, penalty analyses, and health aspects
The wine industry is experiencing a significant global decline in wine consumption. This decline is particularly marked for red wine and the industry is seeking innovations to enhance the appeal of wine.
The issue of sulfites in France at the beginning of the 20th century. Economic, political, and scientific origins of a unique situation between tradition and innovation
At the end of the 19th century, with the development of the chemical industry and the arrival of sulfite products that were easy to add throughout the winemaking process, SO2 volumes tended to increase in wines.
Enological impact of vineyard application of methyl jasmonate–loaded chitosan nanoparticles on ethanol reduction and wine quality preservation
Viticultural practices aimed at producing lower‑alcohol wines have traditionally focused on reducing sugar accumulation in grapes through canopy management techniques—such as early leaf removal or shading—which limit photosynthetic activity and delay ripening (Palliotti et al., 2014).
Disinhibition of grapevine immune responses: An innovative strategy to improve plant defense inducers efficiency
Among the approaches aiming to reduce our reliance on usual phytosanitary products, stimulating plant immune responses is a promising strategy.
Evaluating the potential for particulate matter sensors to predict smoke taint risk in the vineyard
Vineyard exposure to wildfire smoke can contaminate grapes due to the uptake of smoke-derived volatile phenols.
Transcriptome and metabolite profiling reveals correlation of smoke taint compounds accumulation in Vitis Vinifera L. berries with phenylpropanoid pathway – the impact of plant growth regulators
Wildfire smoke exposure has continued to be a threat for the wine industry, causing smoke tainted wines, reminiscent of medicinal, smoky smell and ashy aftertaste.
Evaluation of a novel chitosan-based defense elicitor for the reduction of fungicide and copper inputs while preserving yield, grape, and wine quality
The use of fungicides and copper-based products to control grapevine diseases has raised concerns regarding their environmental impact and potential risks to human health.
Effect of common oenological treatments on grape must vitamin content and final wine volatile composition
Yeast nutrition is a key factor in the control of alcoholic fermentation, although the role of vitamins received limited attention for decades.
Development of a new process for wine dealcoholisation using supercritical CO2 extraction-distillation coupling
The global wine sector is currently facing a significant crisis driven by declining consumption and changing consumer preferences.
Microalgae extract in winemaking: A bio-based alternative to sulfites to fight Brettanomyces bruxellensis
Research on microalgae as a reservoir of metabolites with antifungal potential for innovative oenological applications remains unexplored.
Beyond the bottle: consumer perceptions and systemic challenges in reusable wine packaging
The post-war industrialization led to the dominance of single-use packaging and the decline of bottle reuse systems.
Effects of membrane alcohol reduction on key aroma compounds, including rotundone, in Austrian Grüner Veltliner
This study examines how stepwise alcohol reduction using membrane-based processes affects the composition, aroma, and sensory properties of an Austrian Grüner Veltliner wine.
Preliminary study on valorizing fermentation CO2 for ethanol removal by gas-liquid stripping
Redacted.
A novel lab-scale carbonation method for studying sparkling wines and oenological additives
Redacted.
Viticultural practice innovation in the light of history: novelties, heritages, and blending of knowledge
Innovating means introducing a change in a process, from mistakes, a curiosity or the desire to do better.
Seeing through the glass: through-bottle VIS-NIR screening for the real-time detection of light exposure in bottled rosé wines
Ensuring the quality of rosé wine throughout the supply chain is a major challenge, as light exposure can rapidly induce the “light-strike” defect.
Sensory differentiation among rosé wine styles using Merlot, Pinot noir, and Dornfelder grapes sustained well the dealcoholization process
According to the OIV, consumption of rosé wines exceeded worldwide production by 6% (1). These figures stimulated the experimental vinification of 3 different rosé styles for each of the cultivar Merlot, Pinot Noir and Dornfelder.
Characterization and evaluation of Tannat wines: cross sensory studies between experts and consumers
Redacted.
Aromatic elegance in a changing climate: A three-year study on Oenococcus oeni variability and organic acid modulation in sparkling wine bases
This study explores the dynamics of maintaining aromatic elegance in a challenging oenological landscape by investigating the intraspecific variability of O. oeni in response to OIV-approved organic acid additions.
Nanostructured potentiometric biosensor arrays for chemical fingerprinting of complex liquid matrices: application to minority wine varieties
The development of advanced multisensor platforms capable of rapidly analyzing complex chemical matrices remains a key challenge in analytical sensing.