Climate change significantly impacts vine and grape physiology, leading to changes in wine composition, including reduced titratable acidity, elevated ethanol content, and higher pH levels [1].
With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.
The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].
Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the chemical space perceived by the consumer in the glass headspace.
A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.
The Tannat grape, native to the foothills of the Pyrenees in France, is known for producing wines with intense colour, exceptional tannic structure, and remarkable aging potential. These distinctive characteristics are attributed to its unique genome, making Tannat one of the grape varieties with the highest tannins concentration.
High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].
Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.
The development of off-flavours in wine distillates, particularly those associated with the tails fraction, is a key issue in the production of high-quality spirits.
Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.
Volatile thiols play a key role in the aromatic expression of white wines, contributing to notes such as passion fruit, grapefruit, and herbal nuances [1]. These compounds, present as non-volatile precursors in grapes, require enzymatic activation to be released and realize their aromatic potential.
Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.
Muscat of Alexandria is one of the oldest cultivars still existing, globally recognized for its distinctive aroma, and the primary grape variety cultivated in the Greek Island of Lemnos, yielding various white wines with designated origins.
Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.
Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.
Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].
Condensed tannins (CTs), polymers of flavan-3-ols, are a class of polyphenolic compounds that play a significant role in the organoleptic qualities of red wines, particularly influencing color, astringency and bitterness. These properties are highly dependent on size and structure of these compounds.
Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.