The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …

As a pre-fermentative practice, cold may facilitate the extraction of grape compounds,
resulting in differentiated wines. To explore the potential of these practices, extensive …

Authentication of wine can be considered at different scales, with classification according to
country, province/state, or appellation/wine producing region. An absorbance-transmission …

The use of new disease-resistant grapevine varieties is a long-term but promising solution to
reduce chemical inputs in viticulture. However, little is known about water deficit effects on …

This pioneering investigation involved the application of accentuated cut edges (ACE)
technique to Sauvignon blanc winemaking. The concentration of varietal thiol precursors in …

Amino acids have proved to play a key role in the development of volatile compounds
present in wine with determining repercussions on the final wine bouquets. Biogenic amines …

Grape pomace is a major wine industry byproduct. Extraction of volatile compounds from
grape pomace is rarely explored. A cost‐effective method was developed in this study for …

Freezing grapes is a winemaking technique known as cryoextraction that intends to modify
the composition of the final wines. The changes that take place in the frozen grapes facilitate …

Varietal thiols are important wine aroma compounds that are generally less abundant in red
wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was …

The current review provides a thorough examination of the intricate interplay between
viticultural and winemaking factors and their influence on the levels of amino acids and …