Dual-mode spectrometric and colorimetric determination of total sulfur dioxide in wine by using point discharge microplasma

Anal Chim Acta. 2026 Aug 15;1411:345645. doi: 10.1016/j.aca.2026.345645. Epub 2026 May 8.ABSTRACTBACKGROUND: Sulfur dioxide, the most commonly added preservative in wine, serves as antimicrobial and a...

Fuente: PubMed "wine"

Dealcoholization of wine by pervaporation

Food Chem X. 2026 May 14;36:103988. doi: 10.1016/j.fochx.2026.103988. eCollection 2026 May.ABSTRACTThis study presents the production of low-alcohol wines (white, red, and rosé) using a lab-scale perv...

Fuente: PubMed "wine"

Distinct physiological strategies underpin antagonism of native Pichia yeasts against Botrytis cinerea

Food Microbiol. 2026 Oct;139:105112. doi: 10.1016/j.fm.2026.105112. Epub 2026 Apr 7.ABSTRACTBotrytis cinerea causes severe losses in viticulture and postharvest systems, requiring biological control a...

Fuente: PubMed "wine"

Dual-function indigenous yeast and enzymatic pretreatment enable deastringency and aroma enhancement in persimmon wine

Food Microbiol. 2026 Oct;139:105140. doi: 10.1016/j.fm.2026.105140. Epub 2026 May 5.ABSTRACTThis study optimized enzymatic pretreatment of persimmon pulp and screened indigenous yeast for persimmon wi...

Fuente: PubMed "wine"

From diversity to stability: Acidification, antagonism, and resistance driven by Acetilactobacillus jinshanensis during jiang-flavor baijiu fermentation

Food Microbiol. 2026 Oct;139:105130. doi: 10.1016/j.fm.2026.105130. Epub 2026 Apr 30.ABSTRACTAs a quintessential pillar of Chinese traditional industry, Baijiu relies on solid-state fermentation, a co...

Fuente: PubMed "wine"

High Value-Added Secondary Raw Material From Winemaking Waste Bentonite to Design Antioxidant Pectin-Based Mucoadhesive Buccal Films

ChemistryOpen. 2026 Jun;15(6):e70236. doi: 10.1002/open.70236.ABSTRACTBuccal films are versatile formulations providing targeted drug delivery while ensuring patient comfort, easy administration, and...

Fuente: PubMed "wine"

Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu

Food Res Int. 2026 Aug 31;238:119447. doi: 10.1016/j.foodres.2026.119447. Epub 2026 May 12.ABSTRACTThe aroma characteristics of round-base baijiu are closely related to the final quality of sauce-flav...

Fuente: PubMed "wine"

Integrating multi-omics to link core and region-specific microbiota to flavor metabolism in medium-temperature Daqu

Food Res Int. 2026 Aug 31;238:119428. doi: 10.1016/j.foodres.2026.119428. Epub 2026 May 12.ABSTRACTMedium-temperature Daqu (MTD) is a critical fermentation starter for strong-aroma Baijiu, where its c...

Fuente: PubMed "wine"

Machine Learning-Enabled Intelligent Technologies Across the Grape and Wine Value Chain: From Vineyard Sensing to Winemaking Optimization

Compr Rev Food Sci Food Saf. 2026 Jul;25(4):e70523. doi: 10.1111/1541-4337.70523.ABSTRACTMachine learning is transforming the grape and wine industry by shifting traditional experience-driven practice...

Fuente: PubMed "wine"

Microbial community reshape and TTMP enhancement in daqu via targeted bioaugmentation of Bacillus velezensis and Bacillus licheniformis

Food Microbiol. 2026 Oct;139:105128. doi: 10.1016/j.fm.2026.105128. Epub 2026 Apr 23.ABSTRACTHigh-temperature Daqu, a key fermentation starter for Baijiu production, is significantly influenced by ind...

Fuente: PubMed "wine"

Rind-core microbial niche differentiation at centimeter-scale modulates the sensory quality of solid-state high-temperature Daqu

Food Res Int. 2026 Aug 31;238:119456. doi: 10.1016/j.foodres.2026.119456. Epub 2026 May 14.ABSTRACTHigh-temperature Daqu (HTD) is a vital microbial starter for Moutai-flavor Baijiu, providing the esse...

Fuente: PubMed "wine"

Foods, Vol. 15, Pages 1923: The Quality of Grape Berries and Wine Is Enhanced Due to the Intercropping of Green Manure by Regulating Soil Microecology

Foods, Vol. 15, Pages 1923: The Quality of Grape Berries and Wine Is Enhanced Due to the Intercropping of Green Manure by Regulating Soil Microecology Foods doi: 10.3390/foods15111923 Authors: Qi...

Fuente: Foods - Revista científica (MDPI)

Molecules, Vol. 31, Pages 1876: A Theoretical Prediction of the Antioxidant and Electronic Properties of Epicatechin, Procyanidin B2, Procyanidin, C1 and Cinnamtannin A2

Molecules, Vol. 31, Pages 1876: A Theoretical Prediction of the Antioxidant and Electronic Properties of Epicatechin, Procyanidin B2, Procyanidin, C1 and Cinnamtannin A2 Molecules doi: 10.3390/molecu...

Fuente: Molecules - Revista científica (MDPI)

Dissipation behavior and dietary risk assessment of pesticide residues during the winemaking of Fetească neagră and Cabernet S auvignon

Food Chem X. 2026 May 10;36:103930. doi: 10.1016/j.fochx.2026.103930. eCollection 2026 May.ABSTRACTPesticide residue persistence in viticulture poses significant challenges for food safety and oenolog...

Fuente: PubMed "wine"

Vinification as a Geochemical Filter: Multielemental Shifts and Health-Risk Assessment in Moscatel Must and Rose Wine From Southern Peru

Environ Toxicol. 2026 May 28. doi: 10.1002/tox.70133. Online ahead of print.ABSTRACTThe elemental composition of wine is a critical parameter for food safety evaluation and geographical traceability....

Fuente: PubMed "wine"

Quantitative Metaproteomic Characterization of Acetic Acid Bacteria Reveals Functional Dynamics During Verdejo Wine Acetification

Proteomes. 2026 May 20;14(2):27. doi: 10.3390/proteomes14020027.ABSTRACTBackground: Acetification is a complex process driven by acetic acid bacteria (AAB), in which high ethanol and acidity levels re...

Fuente: PubMed "wine"

Three-Stage Evolution of China's Breakthrough Therapy Drug Policy: AI-Driven Quantitative Evidence and Global Implications

Int J Health Plann Manage. 2026 May 27. doi: 10.1002/hpm.70086. Online ahead of print.ABSTRACTBACKGROUND: Many countries have accelerated the approval of innovative drugs through breakthrough therapy...

Fuente: PubMed "wine"

Grape Marc and Beyond: A Critical Review of Decoding Vermicompost Applications in Viticulture - Impacts on Soil, Microbiota, Plant Nutrition, and Dark Aspects

Graphical abstract

Fuente: Citrus Byproducts Extraction

Sicilian Wine’s Effect on Consumers’ Identity-Behavioral Intentions: The Mediation Effect of Subjective Norms and Social Activity

Fuente: International Journal of Wine Research

Irrigation water productivity in grape tomato under different matric potential ranges

Freitas, Fabio Tayrone Oliveira De; Silva, Alisson Jadavi Pereira Da; Vellame, Lucas Melo; ABSTRACT The knowledge of critical limits of water potential in the substrat...

Fuente: Revista Ceres

Nutrient Balance and Fertilizer Use Efficiency in Swedish Vineyards

Fuente: International Journal of Wine Research

The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

Fuente: International Journal of Wine Research

Wine Index of Salubrity and Health (WISH): an evidence-based instrument to evaluate the impact of good wine on well-being

Fuente: International Journal of Wine Research

Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults

Fuente: International Journal of Wine Research

Doom, gloom, or boom? Perceptions of climate change among Canadian winegrowers

Fuente: International Journal of Wine Research

The colors of wine

Fuente: International Journal of Wine Research

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Fuente: International Journal of Wine Research

Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels

Fuente: International Journal of Wine Research

Changes in wine consumption are influenced most by health: results from a population survey of South Australians in 2013

Fuente: International Journal of Wine Research

An overview of the biodynamic wine sector

Fuente: International Journal of Wine Research

Botrytized wines – current perspectives

Fuente: International Journal of Wine Research

The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic conditions

Fuente: International Journal of Wine Research

Interannual climatic variability effects on yield, berry and wine quality indices in long-term deficit irrigated grapevines, determined by multivariate analysis

Fuente: International Journal of Wine Research

Taste, terroir, and technology

Fuente: International Journal of Wine Research

Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

Fuente: International Journal of Wine Research

Technology in precision viticulture: a state of the art review

Fuente: International Journal of Wine Research

Sustainable winegrowing: current perspectives

Fuente: International Journal of Wine Research

Usage rate segmentation: enriching the US wine market profile

Fuente: International Journal of Wine Research

Recent advance on the antitumor and antioxidant activity of grape seed extracts

Fuente: International Journal of Wine Research

Wine tourism in Italy

Fuente: International Journal of Wine Research

Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation

Fuente: International Journal of Wine Research

Consumption metrics of chardonnay wine consumers in Australia

Fuente: International Journal of Wine Research

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Fuente: International Journal of Wine Research

Segmentation and drivers of wine liking and consumption in US wine consumers

Fuente: International Journal of Wine Research

Northern European viticulture compared to Central European high altitude viticulture: annual growth cycle of grapevines in the years 2012–2013

Fuente: International Journal of Wine Research

Laser-based measurements of 18O/16O stable isotope ratios (δ18O) in wine samples

Fuente: International Journal of Wine Research

Swedish vineyards: a utopia?

Fuente: International Journal of Wine Research

Self-reported consumption of wine and other alcoholic beverages in a German wine area

Fuente: International Journal of Wine Research

Editor’s choice: grapevine genetics are not just for researchers but also important to consumers

Fuente: International Journal of Wine Research

A Condenser to Recover Organic Volatile Compounds during Vinification

Escape of carbon dioxide during grape must fermentation leads to loss of volatile compounds, which ultimately affects the wine’s aroma. An innovative condensation device was designed to trap organic v...

Fuente: ecent issues American Journal Of Enology and Viticulture

A New Description and the Rate of Development of Inflorescence Primordia over a Full Season in Vitis vinifera L. cv. Chardonnay

There are gaps in the scientific literature of grapevine physiology concerning the formation of inflorescence primordia (IP) in the compound latent buds throughout the first season. Therefore, the goa...

Fuente: ecent issues American Journal Of Enology and Viticulture

Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines

The phenolic composition, aroma, and sensory profiles were evaluated for Pinot noir wines made using four different maceration techniques that modified the floating pomace cap during fermentation: 1)...

Fuente: ecent issues American Journal Of Enology and Viticulture

Advancements in prolonging meat product shelf life with grape seed extract

Publication date: June 2026Source: Journal of Agriculture and Food Research, Volume 28Author(s): Zhijie Li, Xiuwen Zhang, Ningning Xie, Zhenjie Pan, Tao Zhang, Li Zhang, Na Yang, Shengxiang Qi, Zongyu...

Fuente: Journal of Agriculture and Food Research

Amino Acid Composition of Grape (Vitis vinifera L.) Juice in Response to Applications of Urea to the Soil or Foliage

Applications of nitrogen to vineyard foliage or soil at veraison can improve grape juice yeast assimilable nitrogen concentrations and may prevent the excessive vine growth, delayed maturity, and adve...

Fuente: ecent issues American Journal Of Enology and Viticulture

Analysis of Total Arsenic Content in California Wines and Comparison to Various Health Risk Criteria

Concerns have recently been raised regarding the presence of arsenic in California wine. Total arsenic concentrations in 101 wines produced or bottled in California were characterized using inductivel...

Fuente: ecent issues American Journal Of Enology and Viticulture

Applied Water and Rootstock Affect Productivity and Anthocyanin Composition of Zinfandel in Central California

A field study was conducted in central California to characterize the effects of rootstock genotype and amounts of applied water on the productivity and anthocyanin composition of Zinfandel (Vitis vin...

Fuente: ecent issues American Journal Of Enology and Viticulture

Arrested Sugar Accumulation and Altered Organic Acid Metabolism in Grape Berries Affected by Berry Shrivel Syndrome

Berry samples were collected over four growing seasons from field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Shoots were tagged prior to veraison and berrie...

Fuente: ecent issues American Journal Of Enology and Viticulture

Assessment of Vineyard Canopy Porosity Using Machine Vision

Canopy porosity is an important viticultural factor because canopy gaps favor fruit exposure and air circulation, both of which benefit fruit quality and health. Point quadrat analysis (PQA) is standa...

Fuente: ecent issues American Journal Of Enology and Viticulture

Biokinetic profiling of nutritional value and bioactivity in grape and apple pomace during microbial proliferation

Publication date: September 2026Source: Bioresource Technology, Volume 456Author(s): Richard Q. Mensah, Yinling Gao, Kameron Dunn, James Strong, Malcolm Ball, Floren Plaza

Fuente: Bioresource Technology

Chemistry of Manganese and Interaction with Iron and Copper in Wine

Iron (Fe) plays a key role in wine oxidation. The reduction potential of the Fe(III)/Fe(II) redox couple in wine conditions allows Fe(II) to react with O2 and Fe(III) to react with polyphenols with th...

Fuente: ecent issues American Journal Of Enology and Viticulture

Chitosan-assisted cinnamaldehyde utilization and sodium carboxymethyl cellulose-enabled redispersion: A dual strategy for pathogen-specific grape preservation

Publication date: 1 August 2026Source: Food Chemistry, Volume 519Author(s): Yidan Zhang, Lianghuan Huang, Mei Li, Juan Yang, Jisheng Yang, Ningjing Sun, Jialong Wen, Zhiyong Qin

Fuente: Food Chemistry

Climatic Niche Characterization of 13 North American Vitis Species

Climate change models predict that sites suitable for vineyards will shift over the next 50 years. In part through rootstocks and hybrid scions bred from North American Vitis species, cultivated grape...

Fuente: ecent issues American Journal Of Enology and Viticulture

Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Wine Made from Two Vitis vinifera Cultivars

The quantification of key phenolic classes during different stages of red wine production has important industrial applications. Decisions of this nature require greater speed and economy than current...

Fuente: ecent issues American Journal Of Enology and Viticulture

Cover Crop and Root Pruning Effects on the Rooting Pattern of SO4 Rootstock Grafted to Cabernet Sauvignon

Root biomass, root intercepts, and root length density of SO4 rootstock grafted to Cabernet Sauvignon and exposed to under-trellis cover cropping (CC) and with or without root pruning (RP or NRP, resp...

Fuente: ecent issues American Journal Of Enology and Viticulture

Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate

A deficit irrigation trial was conducted with field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Four irrigation regimes were applied in four replicated block...

Fuente: ecent issues American Journal Of Enology and Viticulture

Determination of Energy Savings in Alcoholic Wine Fermentation According to the IPMVP Protocol

Alcoholic fermentation in wines is a complex process that is difficult to model and may vary according to many different parameters. Temperature is a key parameter throughout the fermentation process...

Fuente: ecent issues American Journal Of Enology and Viticulture

Effect of Postharvest Defoliation on Carbon and Nitrogen Resources of High-Yielding Sauvignon blanc Grapevines

We quantified the importance of postharvest carbohydrate assimilation and nitrogen availability to replenish vine reserves, over and above maintaining optimal growth, productivity, and fruit quality o...

Fuente: ecent issues American Journal Of Enology and Viticulture

Effects of Co-Inoculation on Wine-Quality Attributes of the High-Acid, Red Hybrid Variety Chambourcin

Simultaneous fermentation with yeast and malolactic bacteria has been reported to effectively increase wine production efficiency and microbiological stability and to improve flavor characteristics. I...

Fuente: ecent issues American Journal Of Enology and Viticulture

Effects of Various Vineyard Floor Management Techniques on Weed Community Shifts and Grapevine Water Relations

Adoption of permanent cover crops and no-till systems is considered integral to achieving the California state air quality standards regulating airborne particulate matter, as indicated in Senate Bill...

Fuente: ecent issues American Journal Of Enology and Viticulture

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

Four methods of regulated deficit irrigation (RDI), an irrigation technique whereby water is supplied at rates at or below the full evapotranspiration (ETc), were applied to Cabernet Sauvignon grapes....

Fuente: ecent issues American Journal Of Enology and Viticulture

Environmental influences on long-term disease occurrence in viticulture: a holistic effect size-based analysis of vineyard, technology and soil domains

Publication date: June 2026Source: Journal of Agriculture and Food Research, Volume 28Author(s): Gábor Markó, László Pásztor, Annamária Laborczi, Marietta Petróczy, Ivett Kocsis

Fuente: Journal of Agriculture and Food Research

Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation

Heat removal accounts for ~90% of the total energy requirements of the winery and is mostly related to the temperature control of the wine tanks used for fermentation and maturation. The aim of this w...

Fuente: ecent issues American Journal Of Enology and Viticulture

Evaluation of Primary Bud Freezing Tolerance of Twenty-three Winegrape Cultivars New to the Eastern United States

Plantings of Vitis vinifera L. cultivars have increased significantly in the eastern United States due to market demand for their wines. However, V. vinifera is a cold-sensitive species and planting n...

Fuente: ecent issues American Journal Of Enology and Viticulture

Fe(II):Fe(III) Ratio and Redox Status of White Wines

Iron plays a key role in wine oxidation. Polyphenols that contain catechol systems are the main reductants, and it has been proposed that the oxidation of these substances is mediated by the redox cyc...

Fuente: ecent issues American Journal Of Enology and Viticulture

Genotyping of Grapevine Varieties from Garfagnana (Northern Tuscany): Evidence of a Historical Center of Diversity

The aim of this investigation was to recover, characterize, and increase the value of local grapevine varieties from Garfagnana, a mountainous area situated in the north of Tuscany (located in central...

Fuente: ecent issues American Journal Of Enology and Viticulture

Grape Yield and Quality Response to Cover Crops and Amendments in a Vineyard in Nova Scotia, Canada

The increasing cost of synthetic fertilizers, combined with their associated environmental impacts and yield instability, has promoted the use of local waste products and cover crops in vineyards. We...

Fuente: ecent issues American Journal Of Enology and Viticulture

Grape canes as a multifunctional agricultural by-product: A comprehensive review from polyphenols to energy valorization in a circular economy framework

Publication date: June 2026Source: Bioresource Technology Reports, Volume 34Author(s): Aghiles Karim Aissat, Eléa Collange, Micheline Draye, Gregory Chatel

Fuente: Bioresource Technology Reports

Green-synthesized ε-polylysine/zein nanocomplexes as safe antimicrobials: Applications and metabolomic mechanisms in grape preservation

Publication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Chunli Fang, Ruiqi Zhu, Jia Wei, Nan Wei, Ting Feng, Jun Ma, Zhinan Fu, Bin Wu, Xuhong Guo

Fuente: Food Chemistry

Impact of Crop Control Strategies on Performance of High-Yielding Sangiovese Grapevines

Climate change will require grapegrowers to develop improved viticultural practices to control vine yield and the rate of fruit maturation. The impacts of five canopy management regimens on vegetative...

Fuente: ecent issues American Journal Of Enology and Viticulture

Impact of Frozen Storage on the Free Volatile Compound Profile of Grape Berries

Fruits stored at temperatures above 4°C are subject to rapid deterioration due to microorganisms, enzymes, or oxidation reactions. Although freezing grapes is not part of the usual winemaking process,...

Fuente: ecent issues American Journal Of Enology and Viticulture

Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition

The impact of mechanical harvesting, optical berry sorting, and their possible synergistic effect on grape and wine composition was investigated. Pinot noir grapes from the Russian River Valley Americ...

Fuente: ecent issues American Journal Of Enology and Viticulture

Impact of Pediococcus spp. on Pinot noir Wine Quality and Growth of Brettanomyces

Pediococcus spp. were isolated from commercial wines from Oregon and Washington state, and the impacts of these isolates on the chemistry, microbiology, and sensory quality of Pinot noir wines were in...

Fuente: ecent issues American Journal Of Enology and Viticulture

Impact of Undervine Management on Vine Growth, Yield, Fruit Composition, and Wine Sensory Analyses in Cabernet franc

Four undervine management treatments were established in a Cabernet franc vineyard in Lansing, NY, in 2010: cultivation (CULT), native vegetation (NV), white clover (WC, Trifolium repens seeded annual...

Fuente: ecent issues American Journal Of Enology and Viticulture

Impact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932

The efficiency and efficacy of alcoholic fermentation by yeast is crucial for the winemaking process. Sluggish or arrested fermentations can negatively affect winery operations and wine quality. Here,...

Fuente: ecent issues American Journal Of Enology and Viticulture

Impacts and Interactions of Abscisic Acid and Gibberellic Acid on Sovereign Coronation and Skookum Seedless Table Grapes

Gibberellic acid (GA; 0, 15, or 30 mg/L) and abscisic acid (ABA; 0, 150, and 300 mg/L) treatments were applied alone and in combination to Sovereign Coronation (Coronation) and Skookum Seedless (Skook...

Fuente: ecent issues American Journal Of Enology and Viticulture

Light-Emitting Diodes as Supplemental Lighting in Viticulture Field Research

A light-emitting diode (LED) system was evaluated as a tool for field research to investigate light effects on grapevines. Preliminary laboratory trials were conducted to develop response curves for p...

Fuente: ecent issues American Journal Of Enology and Viticulture

Monitoring Volatile Aroma Compounds during Fermentation in a Chemically Defined Grape Juice Medium Deficient in Leucine

Model media are frequently used to study wine fermentation outcomes, as they are considered an acceptable and reproducible representation of real juices. Identifying and quantifying the progression of...

Fuente: ecent issues American Journal Of Enology and Viticulture

Monoterpenes in cv. Zilavka Free-Run Musts from Prefermentatively Macerated Pomace

Five free volatile monoterpenes (linalool, α-terpineol, citronellol, nerol, and geraniol; FVmT) in free-run musts obtained from crushed grapes of white cv. Zilavka in two consecutive vintages (2011 an...

Fuente: ecent issues American Journal Of Enology and Viticulture

New Stable QTLs for Berry Firmness in Table Grapes

Berry firmness is one of the most important quality traits in table grape production and, consequently, a key aspect for table grape breeding programs. To identify the genes determining the berry firm...

Fuente: ecent issues American Journal Of Enology and Viticulture

Nutrient Uptake and Distribution in Young Pinot noir Grapevines over Two Seasons

The seasonal timing of biomass and nutrient distribution among different vine organs was determined over two growing seasons in four-year-old Pinot noir grapevines grown in field microplots. Vines wer...

Fuente: ecent issues American Journal Of Enology and Viticulture

Physiological Interaction between Rootstock-Scion: Effects on Xylem Vessels in Cabernet Sauvignon and Merlot Grapevines

The interaction between rootstock and scion can influence the vegetative and productive balance of grapevines. Vascular connections and patterns may be related to the observed phenotype of certain roo...

Fuente: ecent issues American Journal Of Enology and Viticulture

Postbudburst Spur Pruning Reduces Yield and Delays Fruit Sugar Accumulation in Sangiovese in Central Italy

The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapevines was investigated over two years (2013 and 2014). Winter pruning was applied on 1 or 4 Feb (mid dor...

Fuente: ecent issues American Journal Of Enology and Viticulture

Postveraison Shoot Trimming Reduces Cluster Compactness without Compromising Fruit Quality Attributes in Organically Grown Sangiovese Grapevines

Vine performance following preveraison shoot trimming is well documented, but the consequences of this treatment later in the season are poorly understood. Here, a four-year study was conducted in a m...

Fuente: ecent issues American Journal Of Enology and Viticulture

Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy

Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. This stu...

Fuente: ecent issues American Journal Of Enology and Viticulture

Preveraison Water Deficit Accelerates Berry Color Change in Merlot Grapevines

In red varieties, berry color change from green to red is one of the first events associated with ripening and is often used as an indicator of veraison by viticulturists. Water deficit can accelerate...

Fuente: ecent issues American Journal Of Enology and Viticulture

Reaction of Oxygen and Sulfite in Wine

When model wines that contain polyphenols are oxidized, hydrogen peroxide and quinones are produced. Sulfur dioxide reacts with the hydrogen peroxide, preventing ethanol oxidation by way of the Fenton...

Fuente: ecent issues American Journal Of Enology and Viticulture

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compo...

Fuente: ecent issues American Journal Of Enology and Viticulture

Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. We begin by...

Fuente: ecent issues American Journal Of Enology and Viticulture

SSR Analysis of 338 Accessions Planted in Penedes (Spain) Reveals 28 Unreported Molecular Profiles of Vitis vinifera L.

A collection of 338 grapevine accessions from 24 countries planted on the estates of Bodegues Sumarroca (AOC Penedès) was genotyped with 20 microsatellite markers. A total of 294 different molecular p...

Fuente: ecent issues American Journal Of Enology and Viticulture

Salinity Negatively Affects Pollen Tube Growth and Fruit Set in Grapevines and Is Not Mitigated by Silicon

Soil salinity impairs viticultural production by reducing vegetative growth and yield parameters such as bud fruitfulness, bunch number per cane, bunch weight, and berry weight. However, the effects o...

Fuente: ecent issues American Journal Of Enology and Viticulture

Scientific Opinion: Improving the Definition of Grape Phylloxera Biotypes and Standardizing Biotype Screening Protocols

Grape phylloxera biotypes are defined by their specific performance on, or preference for, a particular host (e.g., feeding on a particular rootstock). Numerous studies have phenotyped phylloxera biot...

Fuente: ecent issues American Journal Of Enology and Viticulture

Skin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of Concept

Modifying phenolic composition can improve the quality of Pinot noir wines and overcome common challenges associated with deficiencies in color, tannin, and aging potential. During fermentation, extra...

Fuente: ecent issues American Journal Of Enology and Viticulture

Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation

The availability of oxygen to a wine after bottling can have both beneficial and detrimental effects over time, which may be altered by the wine’s storage history. A Chardonnay wine underwent four dif...

Fuente: ecent issues American Journal Of Enology and Viticulture

The Basis of Defoliation Effects on Reproductive Parameters in Vitis vinifera L. cv. Chardonnay Lies in the Latent Bud

Grapevine defoliation is common, as are reports of its effect on post-budburst reproductive parameters (inflorescences), but little is known about the underlying mechanisms of these defoliation effect...

Fuente: ecent issues American Journal Of Enology and Viticulture

Under-Trellis Cover Crop and Rootstock Affect Growth, Yield Components, and Fruit Composition of Cabernet Sauvignon

We compared the effectiveness of an under-trellis cover crop treatment (CC, Festuca rubra) and an 85-cm-wide herbicide-treated strip treatment (HTS) and rootstock (101-14, 420-A, or riparia) for regul...

Fuente: ecent issues American Journal Of Enology and Viticulture

Validation and Comparison of Two Tunable Diode Laser Absorption Spectroscopy-Based Carbon Dioxide Sensors for Bottled Wine

The purpose of this work was to evaluate the applicability of two different carbon dioxide sensors with respect to the wine and bottling production fields. The instruments considered use gas-phase car...

Fuente: ecent issues American Journal Of Enology and Viticulture

Visible-Near Infrared Reflectance Spectroscopy for Nondestructive Analysis of Red Wine Grapes

Composite samples of intact grape berries were collected weekly from veraison until harvest. Each sample comprised ~400 berries selected following the preharvest row sampling protocol specified by the...

Fuente: ecent issues American Journal Of Enology and Viticulture

Yield, Must Composition, and Wine Quality Responses to Preveraison Water Deficits in Sparkling Base Wines of Chardonnay

A field experiment was carried out over three consecutive seasons on Vitis vinifera cv. Chardonnay destined for sparkling base wine Cava. Four different irrigation treatments were applied: (i) control...

Fuente: ecent issues American Journal Of Enology and Viticulture