Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food and cosmetic industries. The aim of the present work was to characterize grape stem extracts obtained from different...
Grape skin is an excellent bioactive compound source with numerous beneficial health effects. This study aimed to determine and compare the antidiabetic potential of the grape skin of indigenous Croatian white grapevine varieties. The grape skin extr...
Photosynthetic characteristics are critical for grape growth and development. Drought conditions in arid regions significantly affect these characteristics. To identify grape varieties better suited for cultivation in arid environments, this study ev...
The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts fr...
Yeast assimilable nitrogen (YAN), besides the oenological parameters (sugar content, titratable acidity, and pH) in grape musts of sixteen native and international varieties of Vitis vinifera cultivated in six regions of Northern Greece, was assessed...
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikow...
Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions in Portugal, like Alentejo and Algarve, being particularly affected. Understanding the influence of water availability in the conce...
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revaloriza...
Understanding the composition of microbials on the grape carposphere may provide direct guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) fungal amplicon sequencing were performed to investigate the differenc...
Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhône valley area of France, and their respective pomaces remaining after vinification, were analyzed for their phenolic...
Proper identification of different grape varieties by smart machinery is of great importance to modern agriculture production. In this paper, a fast and accurate identification method based on Canonical Correlation Analysis (CCA), which can fuse diff...
Over the past few years, consumers’ preference for wines with a distinct regional identity has shifted producers to adopt traditional grape varieties and has increased interest in the indigenous grapevine microbiome, due to its potential influe...
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...
Grapes are a globally important fruit with significant economic value, influenced by factors such as sugar content, organic acids, hormones, and antioxidants. Understanding the dynamics of these compounds during grape development and ripening is crit...
The main phenological stages (budburst, flowering, veraison, and ripeness) of 53 Spanish minority varieties were studied to determine their potential to help winegrowers adapt to climate change conditions. In total, 43 varieties were studied in the s...
Amino acid composition and nitrogen quantification in grape must are of great importance given their usefulness for varietal characterization, influence on fermentation processes and identification of the aromatic potential of musts. The objective of...
The evaluation of photosynthetic characteristics of plants is important for the success rate of germplasm introduction. To select grape varieties with higher adaptability and trait performance, this experiment is aimed at evaluating and comparing the...
As the sensitivity of perennial crops to climate change becomes more pronounced, clonal selection, which is already very time-consuming for grapevine, may take even longer, while its importance is increasing. In the case of indigenous grapevine varie...
Nowadays, there is a growing interest in developing functional packaging materials from renewable resources containing bioactive compounds (such as polyphenols) in order to reduce the use of petroleum-based plastics and their impact on the environmen...
The proanthocyandin composition of skins and seeds of Bordeaux Merlot (M) and Cabernet Sauvignon (CS) grapes was evaluated by HPLC-UV-fluorescence for four consecutive vintages (2006 to 2009). The results indicated a strong vintage effect on the tann...
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation whe...
Grapes are widely consumed in the world, and different grape varieties could exhibit distinctly different antioxidant activities. In this study, the free radical-scavenging and antioxidant activities of lipophilic, hydrophilic, and insoluble-bound fr...
Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromat...
Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However,...
Wine phenolics serve as robust chemical signatures correlated to grape variety, processing, and regional identity. This study explores the potential of machine learning algorithms, combined with the phenolic profiles of Albanian wines, to classify th...
Due to its valuable organic compounds, grape pomace represents a valuable resource in the creation of value-added food products. In this study, we investigated grape pomace hydroalcoholic extracts obtained by ultrasonication from two white and two re...
This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of cane...
Teinturier grapes are an important germplasm resource for addressing the insufficient accumulation of anthocyanins in grapes under adverse climatic conditions. To enrich the variety diversity, eight newly bred teinturier grape varieties were used for...
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace....
A pillar of wine authenticity is the variety/ies used. Ampelographic descriptors and SSR markers, included in several national and international databases, are extensively used for varietal identification purposes. Recently, SNP markers have been pro...
The red-fleshed grape cultivars, called teinturier or dyer grapes, contain anthocyanins in both the skin and flesh. These phenolic compounds exhibit excellent coloring ability, and as antioxidants, they are important bioactive compounds in food crops...
Grape seeds represent a high percentage (20% to 26%) of the grape marc obtained as a byproduct from white winemaking and keep a vast proportion of grape polyphenols. In this study, seeds obtained from 11 monovarietal white grape marcs cultivated in N...
The aim of this study was to identify and quantify polyphenolic compounds in skin extracts from four Bulgarian grape varieties and compare them to those of seed extracts. The values of total phenolic contents, flavonoids, anthocyanins, procyanidins a...
Background: Vitis vinifera L. exhibits diverse varietal traits influencing fruit quality and stress tolerance. The summer black grape (Xiahei), known for its superior tolerance to abiotic stress and intense pigmentation, was hypothesized to possess d...
Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been report...
Postharvest softening of grape berries is one of the main problems affecting grape quality during export. Cell wall disassembly, especially of pectin polysaccharides, has been commonly related to fruit softening, but its influence has been poorly stu...
In this study, the aroma profile of 12 minority grape varieties of Vitis vinifera L., included in the ‘Caiño group’, was defined along three vintages by solid phase microextraction followed by the gas chromatography–mass spec...
The evolution of calcium (Ca) and potassium (K) accumulation in grape berries during the growing season provided information on the productivity and quality of grape crops, considering that both elements have numerous physiological effects. The aim o...
Grape seeds, which have an increased concentration of high-quality compounds in their oil, are the byproduct of the grape processing industry. The purpose of this study is to evaluate the physico-chemical and bioactive profile of grape seed oil (GSO)...
Intraspecific recurrent selection in V. vinifera is an effective method for breeding of high quality, disease-, cold-, and drought-resistance grapes. Exploring the optimal treatment methods for grape (V. vinifera) seeds can help to accelerate the pro...
The integration of grapes into canned food processing not only effectively extends their shelf life but also preserves their rich nutrition and delightful flavor. This marks a significant advancement toward value-added products and sustainability in...
Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distincti...
Two novel applications using a portable and wireless sensor system (e-nose) for the wine producing industry—The recognition and classification of musts coming from different grape ripening times and from different grape varieties—Are reported in this...
In this study, five varieties of hybrid grapes were processed into juice to assess the influence of variety, destemming process and enzyme addition on juice quality, including yield, physicochemical properties and bioactive compounds. The results hig...
Grape stems are undervalued winemaking by-products that constitute a promising source of bioactive phenolics with notable antioxidant potential and diverse industrial applications, including food preservation, cosmetics, and pharmaceuticals. Effectiv...
In this study, we evaluated the antioxidant activity, physicochemical properties, and sensory characteristics of Yanggaeng made with grapes. Freeze-dried powders and juices were prepared from three grape varieties (Campbell Early, Kyoho, and Shine Mu...
Variability in traits forming the Leaf Economics Spectrum (LES) among and within crop species plays a key role in governing agroecosystem processes. However, studies evaluating the extent, causes, and consequences of within-species variation in LES t...
The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted fol...
This study investigates the effects of four enzymatic treatments on the yield, physicochemical properties, and bioactive compounds of grape juices from two red (Golubok, Regent) and two white (Muscaris, Aurora) hybrid grape varieties. A total of 20 s...
This study aimed to determine the grafting success and carbohydrate distributions for newly registered foxy grape varieties grafted on different American grapes and grown in humid conditions in the Black Sea Region of Turkey. In the study, ‘Riz...
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