Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chem...
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced...
In this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and q...
From the consumers’ perspective, organic and homemade products have become more attractive than conventional ones. However, scientific data regarding the characteristics, properties, and composition of these products are scarce. This study asse...
Despite the increasing number of publications on non-conventional yeasts (NCYs), many areas in this field remain poorly understood, making the examination of these strains important for determining their potential in wine fermentations. The amino aci...
Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of thi...
In this study, the effect of cold plasma (CP) on the physicochemical and biological properties of red wine was investigated in comparison with the effects of the conventional preservation method and the combined method. In addition, the effect of sto...
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Ch...
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (...
Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles,...
This study investigated the main microbial groups characterizing the interior surface of oak barrels from different years (1890, 1895, 1920, 1975, 2008) used in the production of vino cotto. The yeasts were characterized for the following properties:...
A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organ...
Different alcoholic beverages can have different effects on blood alcohol concentration (BAC) and neurotoxicity, even when equalized for alcohol content by volume. Anecdotal evidence suggested that natural wine is metabolized differently from convent...
In this study, the occurrence of pesticide residues and their metabolites in grapes and wines was investigated. A targeted analysis of 406 pesticide residues in 49 wine and grape samples from organic and conventional production were performed using t...
The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pio...
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologica...
Chile, one of the top global wine producers, produces a significant quantity of grape pomace waste, composed primarily of peels and seeds, of which their management includes many environmental challenges. Composting offers a sustainable waste managem...
This study investigated the technological parameters, microbiological, and functional properties of juice from Solaris grapes grown under conventional and organic farming systems to assess how these cultivation methods influence juice quality. The on...
This study evaluates the impact of multi-year protection of grapevines using copper-based pesticides on heavy metal content in soil, leaves, and fruit under organic and conventional cultivation methods. Conducted on Solaris, Hibernal, and Muscaris gr...
Although wine is one of the most studied beverages at a sensory level, there is practically no information on the particularities of organic wines from Galicia. Considering that different regions provide distinctive characteristics to wines, organic...
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarific...
This study offers new insights into the sustainable wine market by exploring consumers’ perceptions of product attributes for six categories of wine that have characteristics of sustainability and one conventional wine. The study investigates p...
The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conv...
Wine production and consumption in Italy have a long tradition strongly linked to conventional products. Because of these market dynamics, the Italian wine industry has strongly increased the production of organic wines, as well as that of biodynamic...
This study aims to examine what German wine consumers know and think about organic wine. It also investigates the effects that knowledge and attitudes have on wine purchasing decisions. Data for this survey were collected using a qualitative approach...
In the context of climate change and the general trend toward a healthy lifestyle, reducing the alcoholic strength of wines poses a major challenge for producers. In order to obtain quality low-alcohol wines (LAWs), Muscat Ottonel conventional wine w...
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable...
In response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their potential application in bioflavouring. Commercially available strains...
To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and a...
In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode. The tests...
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent w...
Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines...
This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The va...
This study evaluates the fermentation performances of non-Saccharomyces strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulti...
The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer pe...
The French wine industry is spread across the country and represents 789,000 ha (2023). Over 20% of the plant protection products (PPPs) sold in France are used in viticulture on less than 4% of the French UAA (Utilized Agricultural Area). The share...
Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define...
Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished w...
We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We...
The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place...
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and fo...
Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of t...
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the ty...
To investigate the utility of comprehensive GC×GC gas chromatography metabolomics in finding varietal markers among volatile compounds in non-aromatic red wines, representative samples of the two most important Croatian monovarietal red wines,...
The application of methyl jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnology and no information about its effects on w...
Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current cha...
The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltr...
Increasing awareness of sustainability in the agri-food sector is leading to a gradual transition toward lower-impact farming systems, such as organic and biodynamic farming. The environmental performance of organic wines has largely been compared to...
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding...
The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potentia...
of 5