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.
Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.
The widespread use of flint glass bottles for rosé wines is driven by consumer preference for color as a key choice factor.
Amino acids play a crucial role in determining grape and wine quality [1]. Recently, research has suggested their metabolism is key to plant abiotic stress tolerance [2]. Therefore, the study of amino acid accumulation in grape berries and its response to environmental factors is of both scientific and economic importance.
In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.
The use of stems during fermentation is generally avoided due to the herbaceous off-odors they can impart to the wine. [1].
Sensory analysis is an essential component of oenology, offering valuable insights into wine quality that influence decision-making in viticulture and winemaking.
The analysis of consumer attitudes towards wine, especially towards wines perceived as faulty, is an aspect that requires more research than has been carried out so far [1]. This study aims to analyse consumer behaviour in situations involving the consumption of faulty wines and to assess the level of acceptance of such wines.
Amarone is an Italian red wine with worldwide recognition and high added value. In Amarone wines, grapes undergo a withering process before vinification; this leads to a modification in the concentrations of sugars, acids, and secondary metabolites.
The increasing demand for low-alcohol and non-alcoholic wines has led to the development of advanced dealcoholisation techniques aimed at preserving wine quality while reducing ethanol content. Reverse osmosis is one of the most widely used membrane-based processes for the selective removal of ethanol [1].
Wine dealcoholisation has been practised since the early 1900s and has gained importance due to climate change
and shifting consumer preferences for lower-alcohol beverages. Rising temperatures are accelerating grape
ripening, increasing sugar content and, consequently, raising the alcohol strength of wines.
Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.
The reaction between Strecker amino acids and α-dicarbonyls is a key pathway in the formation of Strecker aldehydes (SA), which are crucial oxidation-related odorants in wine [1].
Climate change is introducing a high variability on grape ripening, causing uncertainty, excessive spending on pesticides and eventually frustrating results in terms of the quality of the vintage, with the increasingly frequent appearance of aromatic problems associated with overripeness, raisining and greenness, which sometimes only appear in bottled wines.
Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…
The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.
Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.