Compressed vintages, high alcohol and low wine acidity are but a few repercussions of
climate change effects on Australian viticulture. While warm and cool growing regions may …

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 …

Switching from higher strength to low-and no-alcohol products could result in consumers
buying and drinking fewer grams of ethanol. We undertook a scoping review with systematic …

Rapid expansion in the emerging field of synthetic biology has to date mainly focused on the
microbial sciences and human health. However, the zeitgeist is that synthetic biology will …

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 …

In this work, the aroma of wines, elaborated across five harvests (2015–2019) from Petit
Verdot grape variety cultivated in La Mancha region, was studied by instrumental and …

Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to
stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction …

Harvesting grapes at adequate maturity is key to the production of high-quality red wines.
Viticulturists, enologists, and wine makers define several types of maturity, including …

Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific
wine sensory profiles Page 1 OENO One 2021, 2, 131-146 131 © 2021 International Viticulture …

BACKGROUND The content of protein components of glutinous rice significantly affects the
quality of Chinese rice wine. Therefore, the effects of protein components on the quality of …