Wine seasoning is a key stage in preparing wood for the ageing of wines and spirits, with wood acting as a bidirectional transfer medium.

Barrel manufacturing significantly influences the chemical and sensory composition of aged wines, with bending method and stave thickness playing important roles in modulating the volatile profile.

The aromatic evolution of bottled red wines is conditioned by their initial redox state, which determines the formation and release of oxidation- and reduction-related compounds during ageing.

Climate change reduces grape production, alters must composition and microbiota, and increases phytopathogenic fungi in vineyards and spoilage yeasts and bacteria during winemaking.

Winemaking generates large quantities of grape pomace, a phenolic-rich by-product that is often underused.

Determining the optimal harvest date is critical because it directly affects wine quality and profitability.

Climate change alters grape ripening and can produce sensory profiles ranging from green notes to overripeness.

European viticulture is economically and culturally important, yet Vitis vinifera is highly susceptible to fungal diseases, particularly downy and powdery mildew.

Climate change is increasingly disrupting grape ripening, particularly by decoupling technological and phenolic maturity.

There is growing interest in recovering the local “Eva” grape (Vitis vinifera L.) from Los Santos de Maimona as a table grape.

Phenolic compounds are essential to many sensory and health-related properties of grapes and wine.

UV-B radiation is an important environmental regulator of grapevine phenolic metabolism, but its controlled postharvest use and interaction with fruit health status remain poorly understood.