Wine oxidation phenomena are becoming a strong issue in the context of climate change.

Chardonnay is the most widely planted international white grape variety, covering approximately 210,000 hectares worldwide and about 10,205 hectares in Chile (≈ 7.9 % of the national vineyard).

Redacted.

Since the 2000’s, the occurrence of fresh mushroom off-flavor (FMOff) in wines has become a recurrent issue, linked to fungal alteration of grapes.

Smoke-exposed grapes accumulate volatile organic compounds (VOCs) and their glycoconjugate precursors that can be released during fermentation and impart unpleasant, smoky, and ashy flavors to wines, complicating harvest decisions and potentially compromising wine quality.

Red wine production relies on the alcoholic fermentation of grape must, conducted either through the inoculation of selected yeast cultures, or spontaneously with a complex microbial ecosystem comprising indigenous Saccharomyces and non-Saccharomyces strains.

The application of irrigation and post-harvest dehydration on the indigenous red variety Augoustiatis proved pivotal for managing the extreme thermal stress of the 2024 vintage.

Viticulture currently faces major environmental challenges, mainly due to the intensive use of plant protection products to control downy and powdery mildew diseases, which are being intensified by climate change.

Wine aroma is a major determinant of quality and typicality and originates from the interaction between grape-derived precursors and fermentation-related metabolites.

Over the past twenty years, climate change has increased the sugar content of grape must, leading to higher ethanol concentrations in wines.

Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‑volatile constituents.

The Spanish minority varieties, such as the red Cenicienta recovered in Castilla y León, are raising greater interest due to its potential to diversify viticulture, although data on how terroir and vintage modulate their oenological expression are scarce1.

In the context of climate change, increasing grape ripeness and sugar accumulation are associated with a loss of acidity, posing a significant challenge for sparkling wine production.

Polyphenols play a central role in wine quality by contributing to color, astringency, and chemical stability. Their extraction during maceration depends on processing conditions and grape characteristics

Redacted.

The recovery and characterization of Spanish minority Vitis vinifera L. varieties has gained increasing relevance in enology, since it can contribute to wine diversity and typicity and may enhance resilience to climate change through differences in phenology, adaptability, and stress tolerance.

Reliable alcoholic fermentation is essential for the production of high-quality wine and sparkling wine. Small and medium-sized wineries are increasingly affected by fermentation problems, which can lead to substantial economic losses.

Oak barrels release a complex mixture of compounds into wine that shape organoleptic properties, such as its aroma, structure and colour.

Esterified flavan-3-ols, prevalent in grapes and wine as monomers or subunits within condensed tannins, significantly influence the mouthfeel of wine.

Condensed tannins (CTs) play a crucial role in various domains, from food quality to health benefits.