Calcium tartrate (CaT) instability is an increasingly relevant issue in bottled wines, mainly due to increasing calcium concentrations associated with climate change and certain winemaking practices.

Oenological closures play a crucial role in the preservation and evolution of still and sparkling wines in bottle.

The extensive utilisation of copper-based fungicides in viticulture has resulted in the progressive accumulation of copper in vineyard soils and grape, and, consequently in must, raising concerns about its impact on yeast performance, fermentation efficiency, wine quality, and consumer safety.

Wine matrix is a complex and continuously evolving medium. The impact of oxygen in wine evolution is a vital factor that critically affects key organoleptic properties such as color or astringency.

The use of waxes and resins to seal wine bottles dates back several millennia, as shown by archaeological evidence.

Aroma compounds are critical for wine sensory quality, yet their concentration and expression can be altered during winemaking and aging by sorption onto solid surfaces such as oak wood, yeast lees, or yeast derivatives (1-3).

Light-strike susceptibility varies widely among rosé wines, yet predictive tools for pre-bottling risk assessment remain inadequate.

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During winemaking and aging, potassium hydrogen tartrate (KHT) and, to a lesser extent, calcium tartrate (CaT) crystals can precipitate, especially when grape must or wine is exposed to low temperatures [1].

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Strecker aldehydes (SAs) are volatile compounds that significantly influence wine aroma and quality, contributing notes such as “cooked vegetable” (methional), “honey” (phenylacetaldehyde), and “malt” (2-methylpropanal, 2-methylbutanal, 3methylbutanal).

Metabolomics approaches are highly suitable for studying complex topics in wine traceability, the effects of global warming on wine components, the development of new resistant grape varieties, and the relationships between composition and wine quality traits.

Prié blanc is an ancient white grape variety (Vitis vinifera L.), native to the Aosta Valley alpine region in North-West Italy, growing own-rooted in heroic viticulture at altitudes between 900 and 1200 m asl where it can ripe properly with short growing seasons.

Oxidative susceptibility of Chardonnay wines (CW) governs aging potential and quality. Consequently, the wine industry seeks robust strategies to predict it.

Phenolic compounds play a key role in wine sensory properties, traditionally associated with colour, taste attributes (e.g., bitterness) and trigeminal sensations such as astringency.

Red wine is a complex product whose sensory properties depend on the balance and interactions of its chemical components.

When a winemaker considers which closure to use for a specific wine, they must evaluate several factors, including the wine’s expected longevity and its shelf life after leaving the cellar.

Hydrogen sulfide (H2S) and methanethiol (MeSH) are the primary compounds responsible for the reduction fault in wine.

Accurate prediction of wine shelf life is crucial for quality and economic value. Since real ageing studies are time-consuming, accelerated tests simulate long-term chemical and sensory changes in shorter times, enabling rapid evaluation of oxidative stability, aroma loss, and phenolic evolution through kinetic models.