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 …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

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 …

The dealcoholization technique has gained more attention in the wine industry as it can
significantly influence wine compositions and quality beyond alcohol level reduction …

Climate change effects over the last century have seen grape wine growers being faced with
earlier budburst and shorter seasons. One effect is higher sugar levels in the grape berries …

Abstract Background and Aims Precipitation of unstable proteins present in white wine after
bottling can cause cloudiness, which is generally considered commercially unacceptable …

The objective of the current research was to study the effect of different alcohol reduction
technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines …

The unstable proteins in white wine cause haze in bottles of white wine, degrading its
quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that …

On-vine drying (passérillage) was employed for Hutai No. 8 table grapes with different water
loss rates and that are used for winemaking to alter the qualities of wine. Results showed …

Climate change is currently the greatest threat to the environment as we know it today. The
present study aimed to highlight the changes in the main climatic elements during the last …