Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine,
are some of the main challenges affecting the winemaking industry nowadays. Among the …

About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …

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 …

We review the extraction into wine and evolution of major phenolic classes of sensory
relevance. We present a historical background to highlight that previously established …

Extending the time before harvest—and therefore increasing grape maturity—enhances ripe
fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal …

Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes,
which were analyzed for phenolics and also made into wine over three consecutive growing …

This review summarises key findings from research on the impact of winemaking practices
on the concentration and composition of tannins in red wines. The impact from the point of …

The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics
depends on the content and composition of several different groups of compounds from …

Tannins are an important part of wine quality and are frequently added during winemaking.
Tannin additives and their impact on wine are poorly documented. This work sought to …

This review aims to create a communication tool for low-alcohol and nonalcoholic wine
production, catering to scientists, educators, students, and wine producers in the field. With …