Marketing for wines is a determinant tool for several stakeholders within the wine sector, but
there are not many studies concerning the topic “wine marketing” and even fewer that take a …

Organic wines were produced at pilot scale to select the best autochthonous and
commercial yeast strains to obtain wines with high organoleptic qualities. We tested the …

Sulfur dioxide (SO2) is an important preservative commonly used during winemaking. High
concentrations of SO2 binding wine carbonyls limit sulfite efficacy resulting in higher total …

Ecological viticulture represent an upward trend in many countries. Unlike conventional
viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact …

Aim: Organic viticulture has increased in recent decades, worldwide. Farming system
influences grapes' yeast populations and, therefore, fermentation dynamics and wine …

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are
known as strong antioxidants that protect the human body from the harmful effects of free …

Sulfur dioxide (SO2) is the key additive for the preservation of wines. Carbonyl and keto
compounds in wine can bind to SO2 and decrease its efficacy, resulting in higher total SO2 …

The phenolic composition of wine is mostly determined by the accumulation of the phenolic
compounds in the grapes, as well as their extraction into wine. To increase their …

Wine aroma represents one of the most important quality parameters and it is influenced by
various factors, such as climate conditions, viticulture and vinification techniques, storage …

This study examined the effect of environmental status signaling (ESS) on organically
produced wine purchase intentions (PI) of US wine consumers. Through two experimental …