Fermentative and post-fermentative maceration applied to white grapes has been traditionally used in Georgian winemaking and recently gained wider international interest.

The increasing incidence of wildfires in the United States has raised the risk of vineyard smoke exposure, consequently possibly changed grape composition and the development of negative sensory attributes, commonly referred to as smoke taint (1.).

Dealcoholized wines represent a rapidly expanding product category, yet their sensory properties remain insufficiently documented.

Previous sensory studies have consistently shown that both professionals and consumers encounter difficulties distinguishing wines consistently according to expected categories, such as grape variety or appellation.

Minerality is one of the most discussed and least clearly defined descriptors in modern wine science.

The bouquet of aged wines is a complex sensory concept that is strongly associated with a balance of fresh fruit notes, complemented by empyreumatic notes, toast, mint, and truffle.

Armenian brandy is a culturally and economically significant distilled spirit, characterized by a complex sensory profile shaped by autochthonous grapevine varieties, distillation, and barrel aging and blending.

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The increasing consumer demand for high-quality alcohol-free wines has necessitated a deeper understanding of how dealcoholisation affects the complex matrix of wine.

Typicality is a multidimensional concept resulting from the interplay of intrinsic and extrinsic characteristics.

Chasselas is best known for its finesse and terroir-driven character. Typically consumed young for its soft acidity and floral-fruity nuances, certain expressions, particularly from regions like Dézaley and under controlled aging conditions, reveal unexpected complexity, including honeyed and dried fruit aromas.

The term ‘minerality’ is one which is still widely employed to describe wines. Mineral wines have sensory characteristics such as gunflint aromas, sometimes extending to reduction odours.

Sparkling wine is defined as a wine containing carbon dioxide in solution, produced exclusively through a secondary fermentation process.

Vegetal aroma constitutes an important sensory classification for wine. However, its precise terminology and corresponding molecular basis remain poorly defined.

The agri-food industry generates large amounts of coproducts and by-products that represent valuable resources for developing sustainable and innovative solutions.

Climate change is accelerating grape ripening, increasing sugar accumulation and leading to higher alcohol wines, potentially compromising balance and freshness.