The Touriga Nacional grape variety is renowned in Portuguese red wines for its intense color and aromatic complexity, largely attributed to its rich phenolic composition. Several factors influence the phenolic profile of wines, including edapho-clima...
Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging d...
This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and...
In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. At the end of the ferment...
The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating fro...
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly e...
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...
An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification tr...
The use of winemaking waste compost as an alternative fertilization treatment for vines of the Chelva grape variety was researched. Three different organic amendments (1 kg/m, 2 kg/m, and 3 kg/m) of winemaking waste compost were applied, and a no-app...
Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among winemakers, wine enthus...
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...
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content....
In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. In this study, in order to obtain...
In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profil...
Winemaking involves a microbial ecosystem where yeast diversity, shaped by terroir and winemaking conditions, determines wine characteristics. Understanding the microbial diversity of vineyards and spontaneous fermentation is crucial for explaining a...
Wine aroma profiles are determinant for the specific style and quality characteristics of final wines. These are dependent on the seasonality, mainly weather conditions, such as solar exposure and temperatures and water management strategies from ver...
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free a...
Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic co...
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediment...
Winemaking by-products, such as grape pomace and grape seed oil, provide sustainable and eco-friendly resources for cosmetics and are rich in bioactive compounds like phenolic bioactives, proteins, and lipids (i.e., unsaturated fatty acids, bioactive...
Winemaking is concerned about sustainable energy availability that implies new methods for process monitoring and control. The aim of this paper is to realize a comparative analysis of the possibilities offered using estimation techniques, balances,...
This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the...
Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as &ldquo...
Industrial heritage is linked to the cultural processes that human society sets through the traces from the past. The conservation and dissemination of this industrial–cultural heritage are crucial for sustainable urban development, and positively in...
The management of wineries for industrial red winemaking is limited by the capacity and availability of fermentation tanks over the harvest season. The winemakers aim to optimize the wine quality, the fermentative maceration length, and the fermentat...
Spontaneous wine fermentation is a meaningful topic that cannot be disregarded among winemakers and consumers due to the peculiarity of the organoleptic profile that it confers to the wine. Nevertheless, in this process the activity of indigenous mic...
The design of enotourist routes represents an opportunity for the sustainable development of rural territories. This qualitative study was structured in three parts to reach a cohesion model representing the academic literature, visitors, and winemak...
Winemakers use technical enzymes to assist with clarification, extraction, and other processes in winemaking. In some cases, enzyme mixes are found to be ineffective for a variety of reasons. This study characterizes difficult-to-clarify juices from...
The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the v...
The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently, a prefermentative mac...
The Criaderas and Solera system represents one of the most sophisticated aging methodologies in winemaking, producing distinctive Sherry wines through dynamic blending and biological aging processes. This traditional Spanish system, combined with the...
Grape pomace, the primary by-product of winemaking, represents a significant source of valuable aroma compounds with potential applications across various industries. This study reviews the composition and recovery of these compounds, emphasizing the...
Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winem...
In this study, we aimed to investigate the potential of utilizing red grape pomace as a source of polyphenolic compounds in the growing, fragmented winemaking sector in Poland. For polyphenol extraction, we compared two methods: conventional extracti...
Winemaking variables and techniques are known to affect the composition of wines. To obtain a rapid and safe fermentation course, with a reduced risk of proliferation of unwanted microbial species, frequent recourse is made to the use of selected mic...
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stabl...
Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the fermentation proce...
This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples...
Winemaking in Romania has a long-lasting history and traditions and its viticulture dates back centuries. The present work is focused on the development of wine yeast isolation and selection performed in different Romanian winemaking regions during p...
Orange wine, a traditional Georgian winemaker’s product, has recently received outstanding global interest from both winemakers and wine lovers. Orange wines are made from white grape varieties through prolonged contact of the skin and seeds in...
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine pro...
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astrin...
Alcoholic fermentation in winemaking is a complex bioprocess governed by physicochemical parameters such as temperature, density, pH, CO2 and redox potential, which critically affect yeast metabolism and wine quality. This review provides an integrat...
During the last two decades, Dye Sensitized Solar Cells (DSSCs) have received a great deal of attention as a promising, low-cost alternative to conventional silicon photovoltaic devices. Natural dye molecules can be used as a sensitizer for their low...
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...
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for pr...
This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentati...
The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements...
Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and se...
Vitis vinifera L., commonly known as grapes, is one of the most widely cultivated crops worldwide, with over 80% used for wine production. However, the winemaking process generates substantial residues, including grape pomace (GP), wine lees, and was...
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