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).
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].
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).
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].
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.
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.
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.
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, 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.
The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.
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].
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.
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.
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.
Climate change is affecting wine production and inducing significant variability in wine composition between vintages.
In the last few decades, minor vine genotypes traditionally cultivated on the Mount Etna slopes, have attracted the interest of both researchers and vine growers, as they offer an interesting oenological profile.
Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential.
Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.