The consumption of wine in traditional wine-producing countries like Italy, Spain, and France is decreasing.
Vacuum distillation of Muscaris pomace: temperature effects on aroma composition
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IVES Conference Series
Waste-free production of non-alcoholic wine as a sustainable technology
The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.
Influence of maturity on grape tyrosinase activity
Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.
Increasing the sustainability of the viticulture and winemaking sector in the Republic of Moldova through the use of newly selected grape varieties
The global wine industry is increasingly feeling the impact of the climate crisis.
Process for partial or total dealcoholization of wine using a post-fermentation microbiological technique
The dealcoholized wine sector is experiencing strong market growth, driven by increasing consumer demand.
Adaptive winemaking technologies using PIWI varieties in the wine industry of Ukraine
In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.
Biological de-sugaring of grape musts to adjust the alcoholic strength of wine
Climate change is having an ever-increasing impact on the physico-chemical composition of grapes, with ever-lower acidity and higher sugar levels.
Characterization of winegrape berries’ composition on sorting tables using hyperspectral imaging and AI
Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.
Assessing the feasibility of direct injection for pesticide residue analysis in grape juice by liquid chromatography/triple quadrupole mass spectrometry
In Brazil, the regulation of pesticide residues is guided by the National Health Surveillance Agency (ANVISA) and the Ministry of Agriculture and Livestock (MAPA), emphasizing the importance of monitoring pesticide levels in agricultural products to protect consumer health.
Natural sparkling wine pétillant naturel: technological features and sensory profile
The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.
Volatile compounds as indicators of terroir differentiation in Moldovan Feteasca Neagra wines
This study examined volatile compounds in Feteasca Neagra wines from seven vineyards across three PGI regions in Moldova using GC-IMS.
Innovative sparkling wines, traditional grape varieties and autochthonous yeasts: emerging trends for regional products diversification
Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years.
Synergistic effect of fumaric acid and chitosan on the inhibition of malolactic fermentation
During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.
The potential of new selection and indigenous grape varieties for sparkling wine production
In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.
Is your juice truly organic? An isotopic approach for certifying organic grape juice
The sustainability and authenticity of grape juice production have gained increasing attention, particularly regarding the environmental impact and health benefits of organic practices.
Evolution of astringency during the ripening of red grapes through the tribological astringency index
The phenolic composition of red grapes is one of the most important quality parameters.
Isolation of indigenous yeast strains from the Purcari and Trifești wine centers in the Republic of Moldova and evaluation of their impact on the quality of dry red wines
In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.
Study of intramolecular distribution of hydrogen isotopes in ethanol depending on deuterium content of water and the origin of carbohydrates
The paper presents the results of consistently developing studies carried out in 2022-2024 on the distribution of deuterium 2H(D) in intracellular water of grapes and wine products, taking into account the influence of natural, climatic and technogenic factors using high-resolution quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR.