Beyond the bottle: consumer perceptions and systemic challenges in reusable wine packaging
The post-war industrialization led to the dominance of single-use packaging and the decline of bottle reuse systems.
Effects of membrane alcohol reduction on key aroma compounds, including rotundone, in Austrian Grüner Veltliner
This study examines how stepwise alcohol reduction using membrane-based processes affects the composition, aroma, and sensory properties of an Austrian Grüner Veltliner wine.
Preliminary study on valorizing fermentation CO2 for ethanol removal by gas-liquid stripping
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A novel lab-scale carbonation method for studying sparkling wines and oenological additives
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Viticultural practice innovation in the light of history: novelties, heritages, and blending of knowledge
Innovating means introducing a change in a process, from mistakes, a curiosity or the desire to do better.
Seeing through the glass: through-bottle VIS-NIR screening for the real-time detection of light exposure in bottled rosé wines
Ensuring the quality of rosé wine throughout the supply chain is a major challenge, as light exposure can rapidly induce the “light-strike” defect.
Sensory differentiation among rosé wine styles using Merlot, Pinot noir, and Dornfelder grapes sustained well the dealcoholization process
According to the OIV, consumption of rosé wines exceeded worldwide production by 6% (1). These figures stimulated the experimental vinification of 3 different rosé styles for each of the cultivar Merlot, Pinot Noir and Dornfelder.
Characterization and evaluation of Tannat wines: cross sensory studies between experts and consumers
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Aromatic elegance in a changing climate: A three-year study on Oenococcus oeni variability and organic acid modulation in sparkling wine bases
This study explores the dynamics of maintaining aromatic elegance in a challenging oenological landscape by investigating the intraspecific variability of O. oeni in response to OIV-approved organic acid additions.
Nanostructured potentiometric biosensor arrays for chemical fingerprinting of complex liquid matrices: application to minority wine varieties
The development of advanced multisensor platforms capable of rapidly analyzing complex chemical matrices remains a key challenge in analytical sensing.
Selective adsorption of free volatile phenols in smoke-tainted wines
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Rethinking mixed fermentations: why yeast-yeast interactions matter in wine
Yeast interactions during microbial fermentations represent a central topic in understanding the dynamics of microbial populations including their metabolic exchanges and the consequences for the final composition of wine.
Higher alcohols and other volatiles in non or low alcoholic (NOLO) wines: insights from GC-FID and NMR analysis
Climate change and changing consumer preferences are driving the growth of no- and low-alcohol (NOLO) wines, increasing the use of dealcoholization technologies such as reverse osmosis.
Non-Saccharomyces yeasts as bio-tools for modulating wine aroma and acidity in warm-climate regions
Climate change is increasingly disrupting the compositional balance of Mediterranean wines. Rising temperatures accelerate grape ripening, resulting in excessive sugar accumulation, lower total acidity, and diminished aromatic expression.
Exploring grapevine genetic resources in a changing climate
Plant genetic resources have sustained human societies throughout history. Through selection and propagation, humans have shaped plant gene pools to enhance productivity, local adaptation, and diversity of products across continents.
Archaeogenomics reveals few generations separating ancient Eastern Mediterranean and modern Iberian grapevines over three millennia of viticulture
Viticulture became central to most western Mediterranean civilisations only a few millennia after grapevine (Vitis vinifera L.) was domesticated in the South Caucasus and the Near East.
Documenting and mining disease resistance alleles in the USDA Vitis repositories
The USDAAgricultural Research Service maintains Vitis germplasm repositories in Geneva, NY and Davis, CAcollectively preserving approximately 5,000 unique accessions representing 30 Vitis species.
Study of ancient north-east Italian grape varieties taking advantage of an optimized aDNA extraction protocol
Grapevine (Vitis vinifera L.) is one of the most extensively cultivated fruit trees in the world. It is cultivated primarily for wine production but also for fruit fresh consumption.
What 2,900 wild grapevines reveal about the genetic diversity of Vitis vinifera L. subsp. sylvestris
Vitis vinifera L. subsp. sylvestris is the wild ancestor of the European cultivated grapevine (V. vinifera L. subsp. sativa).
A NAC-centered transcriptional network as a core regulatory module controlling the onset of grape berry ripening
The onset of fruit ripening represents a major developmental transition characterized by extensive transcriptional and metabolic reprogramming that determines fruit texture, color, flavor, and aroma.