Sensory and consumer perceptions, and consumption barriers of low and no-alcohol wines in Trentino/Alto Adige
The growing demand for non-alcoholic beverages, driven by health-conscious consumers and shifting social norms, has positioned dealcoholized wines as a promising alternative in the global beverage industry (Akhtar et al., 2025, in press; Kakroo, 2024).
Portable NIR spectroscopy for nutrient profiling in rootstock and scion material: enhancing decision-making in the grafting industry
The success of grafting in viticulture is deeply influenced by the nutrient composition of both rootstock and scion
materials. Key components such as nitrogen and carbohydrates play a crucial role in graft compatibility, establishment,
and overall plant vigor [1].
Effect of ozone treatments in wine production on colour traits, volatile composition, and sensory characteristics of young and short-term aged white wines
The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.
Effects of fast dehydration at low temperature and relative humidity on the phenolic composition of Nebbiolo grapes
Grape postharvest dehydration is a widely used technique for the special wines production, where genetic features, ripeness degree and environmental factors strongly influence the metabolic processes [1].
Investigating kokumi flavour oligopeptides in wine
Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the Kokumi sensory concept [1].
Solid Rectified Concentrated grape Must (SRCM) in sparkling wines production: studying the sensory impact of an innovative sugar substrate
The production of sparkling wines requires sugars for the second fermentation. The Solid Rectified Concentrated Must (SRCM) is a water free crystalline form of grape sugar, offering a purer, more stable, and easier-to-use alternative to the liquid Rectified Concentrated Must (RCM).
Consumer perception and preferences regarding grape varieties resilient to climate change
Innovative solutions have been developed for winemakers to adopt in their cultivation practices [1]. Two of the implementations addressed in this study are the use of strains adapted to arid climates (AAC) and the use of varieties resistant to fungal diseases (PIWIs).
Chemical and sensory evolution of total and partial dealcoholized wine in a can
In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].
Effect of pre-fermentative addition of oenological tannins on the volatile composition and colour characteristics of white wines
This study investigates the effect of pre-fermentative addition of oenological tannins on basic physicochemical parameters, total polyphenols index (TPI), antioxidant activity (DPPH method), colour traits, and volatile organic compounds (VOCs) of white wines made from ‘Vermentino’ or ‘Erbaluce’ grapes (Vitis vinifera).
Investigating biotic and abiotic stress responses in grafted grapevine cultivars: A comparative study of Cabernet-Sauvignon and Cabernet Volos on M4 rootstock
When grapevine plants are transplanted into already established vineyards, they face multiple challenges, including adverse climate, heavy metal accumulation from agronomic practices [1], and pressure from highly adapted pathogens [2].
Evaluation of the hydroxyethyl radical formation kinetic and Strecker aldehydes distribution for assessing the oxidative susceptibility of Chardonnay wines
Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.
Classification of “Valpolicella Superiore” wines in relation to aromatic composition: influence of geographical origin, vintage and aging
The Valpolicella appellation, mainly known for Amarone and Ripasso, is experiencing growing interest in Valpolicella Superiore (VS), a lighter red wine aligning with consumer demand. However, anecdotal evidence suggests different stylistic interpretations of VS, potentially causing consumer confusion.
Study of Malvasia di Candia Aromatica shelf-life: effect of time and temperature on aroma compounds through an HS-SPME GCxGC-Ms approach
Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.
Quantitative assessment of must composition using benchtop NMR spectroscopy: comparative evaluation with FTIR and validation by reference
The foundation of wine production lies in the use of high-quality grapes. To produce wines that meet the highest standards, a fast and reliable analytical assessment of grape quality is essential. Many wineries currently employ Fourier-Transform Middle-Infrared Spectroscopy (FTIR) for this purpose.
Catechins, NMR, Huntington’s disease, protein aggregation modulation
Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.
Enhancing sustainability in winemaking: the role of PIWI in South Tyrol
The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.
Chardonnay white wine bottled with different oenological tannins: effect on colour traits, volatile composition and sensory attributes during shelf-life
The use of oenological tannins during winemaking has been mostly studied for improving colour traits and stability on red wines. Their effectiveness mainly depends on the tannin composition, grape variety and winemaking approach [1].
Characterisation of Sicilian Nero d’Avola grape and wine: A preliminary study
The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.
Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine
Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.
Isolation, biofilm formation and control of the wine spoilage yeast Brettanomyces bruxellensis
Brettanomyces bruxellensis, commonly referred to as “Brett,” is one of the most notorious microorganisms implicated in wine spoilage. This yeast species has developed a noteworthy resistance to sulfur dioxide, a widely used preservative in winemaking, prompting the wine industry to seek new antimicrobial agents.