The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …

The aging of wines is a process used to preserve wine but also to enhance its properties. It
is a process of great interest, mainly because of the additional properties it adds to wines …

Grapes produce organic compounds that may be involved in the defense of the plants
against invading phytopathogens. These metabolites include numerous phenolic …

Background The overall quality of red wine is well known to be influenced markedly by
various phenolic compounds that are extracted from the grape solids during maceration. The …

Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic
characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated …

Although bioprotection is now recognised as an alternative to SO2 for limiting microbial
spoilage, it does not guarantee protection against oxidation. This limits its application, more …

This review analyzes bottle-fermented sparkling wine research at each stage of production
by evaluating existing knowledge to identify areas that require future investigation. With the …

The purpose of this review was to collect and systematize information on the role and
importance of oxygen in winemaking. Both the positive and negative effects of oxygen are …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …