The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.

This study examined volatile compounds in Feteasca Neagra wines from seven vineyards across three PGI regions in Moldova using GC-IMS.

Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years.

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

The sustainability and authenticity of grape juice production have gained increasing attention, particularly regarding the environmental impact and health benefits of organic practices.

The phenolic composition of red grapes is one of the most important quality parameters.

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.

The paper presents the results of consistently developing studies carried out in 2022-2024 on the distribution of deuterium 2H(D) in intracellular water of grapes and wine products, taking into account the influence of natural, climatic and technogenic factors using high-resolution quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR.

The paper proposes an algorithm for validating a modified internal standard method using ethyl alcohol contained in the test sample as a reference substance.

This study investigates how precipitation from November to February during each harvest year, influence the phenolic and isotopic profiles of red wines, particularly focusing on trans-resveratrol, total phenolic compounds, and carbon and oxygen isotopes (¹³C/¹²C and ¹⁸O/¹⁶O).

Resilience and sustainability are two fundamental concepts in the sustainable development of the wine sector, being closely interconnected.

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.