Metschnikowia pulcherrima (Mp) species has been proposed for several years to wine makers as a bioprotective agent against spoilage organisms (Berbegal et al. 2017).
Lipids play a pivotal role in yeast stress resistance, fermentation kinetics, and aroma production. However, while nitrogen nutrition is well characterized, the consumption of the diverse lipid fraction present in grape musts during fermentation remains poorly understood.
Grape berry quality is highly influenced by the pedoclimatic conditions in vineyards and specific microbial communities colonizing the berry surface during ripening.
Lactic acid bacteria (LAB) drive malolactic fermentation (MLF) which modulates the sensorial profile of wines through the decarboxylation of malic acid into lactic acid.
Climate change presents a major challenge for the wine industry because of anticipated changes in grape composition at harvest, which include higher sugar levels (i.e., increased alcohol in wine) and decreased acidity (Gobbi et al., 2013).
Grapevine viruses represent a critical challenge in many viticultural districts, significantly undermining vine productivity and longevity.
Climate change is reshaping viticultural ecosystems through rising temperatures, altered rainfall patterns and adjustments in plant protection strategies.
In Georgian red wines, we studied the formation of hydroxycinnamic acids, which are precursors of volatile phenols, the prerequisite for Brett disease.
Cider production in Argentina is concentrated in the Norpatagonian region, which accounts for approximately 85 % of the country’s total production due to the availability of pome fruits such as apples and pears.
Global warming is a phenomenon with far-reaching consequences affecting the environment, society, and the economy, impacting several sectors, including the wine industry [1].
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Fermentative and post-fermentative maceration applied to white grapes has been traditionally used in Georgian winemaking and recently gained wider international interest.
The increasing incidence of wildfires in the United States has raised the risk of vineyard smoke exposure, consequently possibly changed grape composition and the development of negative sensory attributes, commonly referred to as smoke taint (1.).
Dealcoholized wines represent a rapidly expanding product category, yet their sensory properties remain insufficiently documented.
Previous sensory studies have consistently shown that both professionals and consumers encounter difficulties distinguishing wines consistently according to expected categories, such as grape variety or appellation.
Minerality is one of the most discussed and least clearly defined descriptors in modern wine science.
The bouquet of aged wines is a complex sensory concept that is strongly associated with a balance of fresh fruit notes, complemented by empyreumatic notes, toast, mint, and truffle.
Armenian brandy is a culturally and economically significant distilled spirit, characterized by a complex sensory profile shaped by autochthonous grapevine varieties, distillation, and barrel aging and blending.