Within the EU, changes in policy and public sentiment have made it more urgent to consider
the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to …

Grape juice is known as a relevant source of compounds with antioxidant potential, which
are accumulated during grape growth and development. As these compounds come from …

BACKGROUND Density and viscosity are properties that exert great influence on the body of
wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract …

The pre-fermentation dehydration (PD) and submerged cap (SC) treatments were evaluated
as alternative winemaking for Brazilian red table wines produced from Vitis labrusca cultivar …

Identifying the geographic origin of a wine is of great importance, as origin fakery is
commonplace in the wine industry. This study analyzed the mineral elements, volatile …

Brazilian wine production is dominated by the use of American grape cultivars (Vitis
labrusca L.) and their hybrids. In this context, this study analyzed the phenolic composition …

There has been a controversy concerning the use of Brettanomyces in wines due to its
questionable behavior. Some authors reported that this yeast causes adverse effects in …

Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly,
bio-based products such as microbial preparations that enhance grape and wine quality …

Wines are produced from Vitis vinifera or American/hybrid grapes as a result of alcoholic
fermentation and this bioprocess is modulated by yeasts of the Saccharomyces or non …

The flavor is one of the sensory attributes that panelists assess and its complexity brings
several discussions regarding the definition of its concept. Some authors describe the flavor …