Press wines play a crucial role in red winemaking, representing up to 15% of the final blend [1]. Optimizing their value is essential both economically and for maintaining wine identity, especially given evolving climatic and societal challenges. However, little recent research exists on their composition.
Phenolic acids are especially sensitive to oxidation, so they can greatly impact wine sensory characteristics and stability [1]. Furthermore, extracts derived from grape pomace have been previously postulated as possible oenological adjuvants for wine protection [2].
The chemistry of wine is particularly complex due to biochemical and chemical interactions that significantly modify its organoleptic characteristics and stability over time. Aging on lees is a well-known practice during which various compounds are released, ensuring wines oxidative stability and its overall sensory quality [1,2].
Postharvest dehydration is a widely employed technique in winemaking to enhance sugar concentration and secondary metabolites from grapes. Different grape varieties exhibit varying responses in terms of dehydration rate and the resulting chemical composition.
‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].
The wine sector is one of the most significant industries worldwide, with Spain being a leading country in wine production and export. A key factor in wine quality is its aroma, which is directly influenced by the volatile compounds present in the grape, with terpenes being among the most significant contributors.
The oxidative stability of white wines is related to a flow of chemical reactions involving a number of native wine containing compounds composing their antioxidant metabolome.
Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.
Abstract
Wildfires are an increasing concern for wine-producing regions worldwide, as they generate smoke containing volatile organic compounds that can be transported over long distances and can be absorbed by wine grapes [1].
Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].
Protein instability in wines is challenging, and despite many efforts to find satisfactory alternatives to bentonite, both in terms of stability and quality, the solutions are limited in the wine industry.
White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.
Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method.
The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.
Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.
Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.
The extraction of proteins from grape seeds represents a promising strategy to revalorize wine industry by-products. As a natural endogenous fining agent, grape seed protein (GSE) offers an effective solution for wine clarification [1] without requiring label declaration.
Nuclear magnetic resonance spectroscopy (NMR) is a high-tech analytical method that recently found its way into the field of wine analysis with special focus on wine authentication.