The by-products of grapes (Vitis vinifera L.) in the winemaking process present a diverse phytochemical profile of (poly)phenols, essentially represented by phenolic acids, flavonoids, and stilbenes, which have health benefits. In winemaking, solid (...
This review examined the technological evolution and raw material diversification in non-grape fruit sparkling wines to address climate-induced challenges in the traditional wine industry. A total of 16 peer-reviewed articles published between 2015 a...
Pedro Ximénez sweet wines are traditionally produced from raisined grapes and are characterised by very high sugar and ethanol contents. However, there is growing interest in wines with lower sweetness and improved sensory balance. The aim of...
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 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...
Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large niche in today’s highly globalized wine market. The increasing consumer demand for diversified products, as well as the changing climatic conditions, m...
Sparkling wine production has changed over time due to ongoing technological developments and market adjustments. This study provides an overview of the historical context, the characteristics of raw materials and base wine, modern technologies and c...
The COVID-19 pandemic has affected and still affects various sectors, including the agricultural sector. A specific industry deriving from agriculture is the wine industry. The purpose of this article is to find out and analyse the impact of the COVI...
In the last decades, wine tourism (WT) has been a topic of study, especially for researchers from large producer countries. The relationship between wine tourism and rural tourism (RT) has been approached from many angles in the past. Ranking sixth i...
The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during t...
The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory of origi...
Wine tourism, as a model of sustainable economic development in certain areas, is able to boost the competitiveness of a territory, improve wine production, respect the environment, and improve the living conditions of citizens. In this sense, this w...
Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mit...
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...
The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments w...
In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyar...
The study describes the methodology implemented to include a rural cultural heritage attraction within an existing tourist route, i.e., the Sicilian Roads of Wine (“Strade del vino”). The aim was to promote a traditional rural building (T...
The global sparkling wine market continues to grow steadily, reaching approximately 24 million hectoliters in 2023, with an annual increase of around 4% despite a general decline in overall alcoholic beverage consumption. This growth highlights the i...
More than 100 grapevine varieties are registered as suitable for wine production in “Douro” and “Trás-os-Montes” Protected Designations of Origin regions; however, only a few are actually used for winemaking. The identi...
Torulaspora delbrueckii is a promising non-Saccharomyces yeast for beverage diversification, although its diversity and application in cider production remain poorly explored. This study characterized Patagonian T. delbrueckii isolates from wine- and...
Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value. The bioactive components in Lycium barbarum exhibit the...
In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultiva...
Natural diversity represents an inexhaustible source of yeasts for the diversification of wines and the improvement of their properties. In this study, we analysed the genetic diversity of autochthonous Saccharomyces cerevisiae wine yeasts in the Alj...
Lactiplantibacillus plantarum is a highly versatile lactic acid bacterium, widely distributed across diverse ecological niches. Although often described as a nomadic species, increasing evidence suggests that strains from different habitats may retai...
Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring...
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also know...
The tangible and intangible heritage of a region can form the basis for innovative tourism models capable of fostering sustainable development in a specific local area. In this context, thematic trails are increasingly recognized as a tool for connec...
This article explores the niche sector of literary tourism with a focus on the works of Italian writer Beppe Fenoglio in the Langhe-Roero and Monferrato area of Piedmont, Italy. It questions whether literary tourism can contribute to the cultural sus...
Worldwide, the fungus known as huitlacoche (Ustilago maydis (DC.) Corda) is a phytopathogen of maize plants that causes important economic losses in different countries. Conversely, it is an iconic edible fungus of Mexican culture and cuisine, and it...
Japonica rice offers high cost-effectiveness and yield, with the potential to replace glutinous rice in Chinese sweet rice wine (CSRW) brewing. It can be classified into aromatic and non-aromatic types, but whether different varieties cause flavor an...
Vine cultivation has a strong territorial character derived from the environmental, social, cultural and economic interactions with the space in which the vines are grown. In Spain, this activity is clearly representative of Mediterranean agrarian la...
Whiskey production originated in Scotland in the 15th century and was based on malted barley. As Scotch-Irish settlers came into the Ohio river valley, they began fermenting and distilling the primary grain of North America, maize. These earlier sett...
Free and glycosidically-bound aromatic characterization of 21 minority red grapevine varieties was carried out, along three consecutive vintages, using solid phase microextraction followed by gas chromatography-mass spectrometry methodology (SPME-GC-...
Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, includi...
Global land ownership patterns have been shifting in recent decades, as institutional and non-traditional investors redirect capital into rural areas. Such investment is a stimulating alternative for innovative profit-driven land uses that move beyon...
This research examines the ongoing challenge of depopulation in rural areas, focusing on the municipality of Buenavista del Norte in the Canary Islands. The objective is to analyse how governance and local community participation can contribute to re...
The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and...
Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s maj...
Agricultural diversification represents an important strategy for promoting sustainability and resilience in rural regions. Goji berries (Lycium barbarum) have emerged as a promising alternative crop due to their high nutritional and functional poten...
In contrast to the industrial agricultural systems aimed at producing unlabeled origin foods without unique characteristics, Multifunctional and Territorialized Agri-food Systems (MTAS) claim their identity in productions whose singularity comes from...
The grapevine was one of the earliest domesticated fruit crops and has been cultivated since ancient times. It is considered one of the most important fruit crops worldwide for wine and table grape production. The current grape varieties are the outc...