Wine Composition Research Articles

Extending the Influence of Terroir through the Spontaneous Fermentation of Pinot Noir in the Vineyard: A Case Study of Greystone Vineyard Fermentation.

This study investigates the influence of vintage and fermentation environment on the microbial diversity, chemical composition, and volatile profiles of Pinot Noir wines, with a focus on comparing vineyard (outdoor) and winery (indoor) fermentations across two consecutive vintages, 2019 and 2020. Grapes were hand-harvested from a single vineyard and subjected to spontaneous fermentations in three tanks for each fermentation environment. Nonmetric multidimensional scaling (NMDS) and PERMANOVA analyses revealed significant differences in fungal community composition between fermentation environments and vintages. Vineyard fermentations consistently exhibited higher levels of non-Saccharomyces yeasts during fermentation, which contributed to increased production of microbial-derived esters, such as hexyl acetate and isobutyl acetate. Winery fermentations, in contrast, showed higher concentrations of anthocyanins, contributing to enhanced color intensity and stability. Vintage effects were more evident than fermentation environment, with the 2019 vintage favoring higher concentrations of phenolics, anthocyanins, higher alcohols (e.g. isoamyl alcohol), and volatile phenols (e.g. guaiacol and eugenol), while the 2020 vintage enhanced the retention of esters and floral terpenes (e.g. linalool). These findings highlight the distinct wine styles achievable through vineyard and winery fermentations, as well as the interplay between climatic conditions and fermentation environment. This work provides novel insights into the potential of vineyard fermentations for expressing microbial terroir and offers practical strategies for optimizing wine production under varying climatic and site-specific conditions.

Wine amino acids of four autochthonous grape varieties from Southwest France: influencing factors and role in taste perception

The hundreds of molecules present in wine play an important role in its complexity, including amino acids. While numerous studies exist on the role of amino acids in musts, few studies focus on wines. In the present study, the amino-acid profiles of a large sample of monovarietal white wines from three vintages of varieties from Southwest France (Colombard, Gros Manseng, Len de l’el, and Mauzac) were evaluated. Physicochemical oenological parameters were first analysed for each wine, revealing significative differences between grape varieties and within each variety. These differences included the organic nitrogen content, which was studied in greater detail. After derivatisation, the primary amino acids were identified and quantified using high-performance liquid chromatography (HPLC) with UV detection. The wines from the four grape varieties predominantly contained the same amino acids (proline, arginine, alanine and lysine) as those found in wines from other varieties. The amino acid composition in wines can be strongly influenced by various factors, such as the ripeness of the grapes, the grape variety itself, or certain parameters like vineyard treatments. In this study, it was possible to differentiate between the varieties by their proline and glutamic acid contents; both these amino acids were analysed to assess their impact on taste perception thanks to a naïve panel fitted with a nose clip, and a difference was perceived for proline. Further studies would be necessary to better understand their effect on gustatory perception.

Polysaccharide and oligosaccharide compositions of wines produced from traditional (Syrah and Cabernet-Sauvignon), disease-resistant (Artaban, G14 Bouquet and Resdur 2728k) and hybrid direct producer (Clinton, Isabelle and Jacquez) grape cultivars

Over the past several years, there has been an increase in studies on wines made from new varieties resulting from breeding and selection programmes. They explore the oenological, aromatic and polyphenolic profiles of these wines and compare them to wines made from traditional grape varieties. However, very few studies have explored the polysaccharide and oligosaccharide composition of these wines. This study therefore aimed to investigate the influence of grape variety on this composition and structure. Wines from traditional, disease-resistant and hybrid direct producer grape varieties were analysed. The results showed significant variations in polysaccharide content and composition among the different wine types. Hybrid direct producer grape varieties exhibited higher total polysaccharide concentrations, particularly in the pectic polysaccharides PRAGs and RG-II, compared to classic and resistant varieties. The Ara/Gal and the [(GalU-Rha)/2 x Rha] ratio varied among wines, suggesting differences in enzymatic activities during grape ripening and winemaking. HPSEC-MALS analysis revealed distinct polysaccharide and oligosaccharide populations in all wines, with variations in their molar mass distributions. Overall, this study highlights the impact of grape variety on wine polysaccharide and oligosaccharide composition, suggesting that cultivar selection can significantly influence the final characteristics of wine.

Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines.

Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines.

Transcriptomic profiling reveals a regulatory network governing volatile compound biosynthesis in Shine Muscat grapes (Vitis labruscana Baily × V. vinifera L.).

Winter berries accumulated more free volatile compounds than summer berries, and C6 volatile compounds were the main contributors to free volatile compounds. The volatile composition of grapes and wines is important in viticulture, since their aroma is one of the most important determinants of grape fruit quality. The aroma and general quality of grape fruit are influenced by the production of volatile compounds primarily influenced by crop management. In this study, the free and bound volatile compounds were determined using gas chromatography-mass spectrometry (GC-MS), along with the transcriptomic analysis using Shine Muscat grape (Vitis labruscana Baily × V. vinifera L.) of summer and winter berries under two-crop-a-year cultivation in Guangxi. The findings demonstrated that phenols, terpenoids, and alcohols were the main bound volatile compounds in fruits from both seasons, whereas aldehydes, terpenoids, and alcohols were the leading free volatile compounds. Free volatile compound concentrations were substantially higher in winter than summer berries, but bound volatile compound concentrations were much lower. Specifically, the concentrations/constitution of free C6 volatile compounds showed a significant difference between the two seasons and highly correlated with the transcription of three genes involved in the lipoxygenase (LOX) pathway. Winter berries had a higher concentration of aldehydes, which might be ascribed to the higher expression of VvLOXA (VIT_06s0004g01510) and VvHPL1 (VIT_12s0059g01060) genes, while the higher concentration of alcohols in summer berries might be due to the higher expression of alcohol dehydrogenase (VvADH1, VIT_18s0001g15410). Furthermore, two VvBGLU genes (VIT_05s0077g01150, VIT_01s0011g00760) were supposed to regulate the enzymatic hydrolysis of glycoside-bound compounds in grapes. Three transcription factors including MYB60, MYBA1, and GATA16 were highly correlated with VvADH1, and they might play an important role in grape C6 alcohol biosynthesis. The findings may help to reveal a transcriptional regulation network of volatile compounds biosynthetic in grapes and to develop efficient cultivation practices.

Test-tube vinification: a methodology for high throughput oenotyping of white wines obtained from grapes harvested from single vines

Grape aroma has been a key factor in the selection of grapevine varieties for centuries (Lacombe, 2012) and remains a crucial determinant of wine quality. However, understanding grape composition alone is not sufficient to accurately predict the quality and characteristics of the resulting wine. While numerous studies have explored the genetic basis of grape aroma biosynthesis (Lin et al., 2019), and despite growing knowledge about wine composition, the genetic basis of wine aroma compounds diversity remains relatively unexplored. To investigate the relationship between genetic variation and aroma compounds across a large number of grape genotypes, we developed a small-scale, high-throughput test-tube vinification (TTV) method to produce white wines from single-vine stocks.

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis.

This study investigated the impact of different ageing containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types were evaluated: traditional Apulian amphorae (ozza), five types of oak barrels (American oak, French oak, European oak, a French + European oak and a multi-wood mix) and glass bottles as the control. The impact of the vessels was evaluated after 6 months of ageing through the characterization of phenolic, volatile and sensory profiles. Amphorae allowed a specific evolution of the wine's primary aromas, such as fruity and floral notes, while enhancing volatile compounds like furaneol, which contributed to caramel and red fruit nuances, and also 3-methyl-2,4-nonanedione, a key compound related to anise, plum and premature ageing, depending on its concentration. This container also demonstrated effectiveness in stabilizing anthocyanin-tannin complexes, supporting color stabilization. Oak barrels allowed different outcomes to be obtained in terms of color stabilization, volatile profile, aroma and astringency. French oak exhibited the highest phenolic and tannin levels, enhancing anthocyanin stabilization and color intensity. European oak followed closely, while American oak excelled in color stabilization, with tannins less reactive to polymers. Mixed wood barrels showed lower phenolic extraction and the best astringency evolution.

Comparative analysis of fungal and bacterial composition in natural wines and their closest pesticide-treated counterparts

Fermentation produces diverse consumables like bread, wine, beer, and cheese, with fungi playing a key role. This study sequenced fungal and bacteria DNA from 46 commercial wines, paired by vineyard proximity, harvest time, and grape variety. One in each pair was natural, while the other had pesticide treatments and microbial adjunctions. Bacteria profiles were studied using targeted sequencing of the V3-V4 region of the 16 S rRNA gene while fungal profiles were studied with ITS gene targeted sequencing. Significant variability was observed in the microbial content of these wines. We identified 19 unique fungal species in natural wines, absent in pesticide-treated ones. Some have known health roles. The most abundant was Penicillium jiangxiense in Lot-et-Garonne, known for its antitumor properties. Hyphopichia pseudoburtonii, with notable aromatic properties, was also detected, commonly found in insect and fish microbiota. Antrodia favescens, related to the medicinal Antrodia cinnamomea, was identified in another location, known for its role in Chinese herbal medicine against cancer and metabolic diseases. Ochrocladosporium elatum, recognized for its antioxidant and antibacterial activities, was found elsewhere. Additionally, natural wines exhibited greater bacterial biodiversity, contributing to unique tastes and potential health benefits.

ИССЛЕДОВАНИЕ ВИН С ГЕОГРАФИЧЕСКИМ СТАТУСОМ ПРОИЗВОДСТВА ООО «ШУМРИНКА»

The purpose of research is to study white and red dry wines with a geographical indication produced by Shumrinka LLC for the content of cations, anions, microelements, phenolic compounds and color characteristics to identify the ranges of their variation. The characteristic content of potassium cations in white wines was in the range of 342–1110 mg/dm3, in red wines – 869–2070 mg/dm3. The ranges of variation in the mass concentration of chloride ions and sulfate ions in all wines studied were 9.8–28.5 and 188.3–821.3 mg/dm3. The established ranges of trace element content in the wines of a given manufacturer (strontium – 0.410–0.859 mg/dm3, rubidium – 0.373–1.806, titanium –3.614–6.415 μg/dm3) can be additional quality control indicators when assessing the geographical origin of wines and determining their compliance with the assessed typicality factors. The color composition of white wines is dominated by yellow-brown pigments, which is typical for aged wines. When comparing the color shade values of the studied wines, it was found that for white wines this indicator was at the level of 1.533–3.467, and for red wines – 0.667–0.870, therefore, anthocyanins played a significant role in the formation of the color of red wines, and condensed polyphenols played a significant role in the formation of the color of red wines. The results of a study of the color of wines, expressed in the values of color coordinates L*, a* and b* using the CIELab system, are presented. The L* coordinate (lightness) in white wines was at the level of 99.58–99.86, and in red wines it was in the range of 65.64–74.73. The cation-anion and microelement composition, mass concentration of coloring substances, optical characteristics and chromatic color coordinates of the wines under study reflected the characteristics of the production technology and the vineyard growing area.

Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine.

Mannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, particularly emphasizing viscosity, across Standard and Premium quality tiers of Cabernet Sauvignon commercial wines. The aim was to understand the intricate relationship between yeast-derived mannoproteins and the broader sensory landscape of red wines. The methodology encompasses a comprehensive mannose extraction method, rheological measurements, and sensory Rate-All-That-Apply evaluations, all of which are integrated into a Principal Component Analysis. The results showed slight color variations due to the wine spending one month on lees. A positive correlation was found between mannose content and viscosity in only Standard-quality wines. The correlation with sensory data indicated a strong relationship between volume, viscosity, and mannose content in Premium-quality wines, which was less pronounced in Standard-quality wines. Furthermore, parameters related to mouthfeel quality, such as roundness and smoothness, were also associated with these findings. Prospects involve further exploration of correlations between mouthfeel sensations, sensory descriptors, and the structural characteristics of mannoproteins, aiming for a more comprehensive understanding of the intricate interplay in wine composition.

The forgotten wine: Understanding palm wine fermentation and composition.

Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness. While these features are well understood in grape and rice wine, these features have not been understood in palm wine. Here, we gather information of microbial communities and metabolite profiles from published studies, covering a wide range of methodologies and regions to better understand the causal links between the principal microbial species and major metabolites of palm wine. We assessed palm wine quality across production regions and local practices to provide general characteristics of palm wine and identify specific regional information. These will provide better understandings to the function of microbial communities and metabolite diversity, the contribution of regional variations and to ensure product quality in this unique, yet overlooked, fermented beverage.

Winter pruning timing, development and quality of Cabernet Sauvignon in Southern Brazil

The objective of this study was to evaluate the influence of winter pruning timing on phenology, productivity, and quality of Cabernet Sauvignon grapes and wines in 2022/2023 production cycle. The experimental design was randomized blocks, with 3 replications, each experimental unit consisted of 5 plants. The treatments involved four pruning timings (end of May, June, July and August). Phenology assessments were beginning and end of bud break, flowering, maturation and percentage of bud break. Production was evaluated by the number of clusters per plant, weight and size of clusters, productivity per plant and per hectare. The analyzes of must were pH, total acidity and soluble solids (°Brix). In wine, pH, total acidity, sugars, alcohol, volatile acidity and color were analyzed. In the end a wine sensory analysis was carried out. The results showed that the bud break of plants pruned early, in May, occurred at the same time as plants pruned in June and July. Early pruning resulted in lower productivity. The grape must from plants pruned late, in August, showed higher total acidity and lower values ​​of soluble solids and sugars. Early pruning did not change the duration of the cultivar's phenological subperiods, nor did it bring forward the harvest in relation to the control. The different pruning times influenced productivity more than the composition of grapes and wines, indicating that it is possible to extend the pruning period.

Late-season source limitation practices to cope with climate change: delaying ripening and improving colour of Cabernet-Sauvignon grapes and wine in a hot and arid climate

The current rise in temperatures is hastening grape ripening, resulting in unbalanced wines with high alcohol content but poor colour, aroma and phenolic composition. Late-season canopy manipulation practices aimed at reducing the size of the photosynthetic apparatus after veraison have been shown to delay ripening in cooler climates. However, these methods have not directly been compared in regions with high irradiance and temperature, where berry composition is negatively affected by late fruit exposure. In this two-year Cabernet-Sauvignon trial, we compared the application of pinolene (P) to late shoot topping (T) and late above-bunch zone leaf removal (LR), all performed during the late stages of ripening, with an untreated control (C). Vine water status was monitored weekly from the time of treatment application until harvest. Gas exchange was monitored only in 2021, from treatment application through to harvest. Berry samples were collected to measure berry weight, total soluble solids, pH, titratable acidity, and the anthocyanin profile. At harvest, we assessed yield components, rated sun damage on clusters, and produced experimental wines. Wine colour and chemical characteristics were evaluated. The application of P scarcely improved gas exchange and stem water potential. Conversely, LR and T increased water potential but did not affect leaf gas exchange. T was the only treatment that significantly decreased sugar accumulation, followed by P, which showed some effect although not significant. Grape yield was not altered, despite the use of P resulted in a lower berry weight in 2022. Canopy manipulation increased lighting conditions in the canopy and caused a significant presence of damaged fruits, especially in LR. Berry anthocyanins were not affected, but LR resulted in a lower concentration of total anthocyanins in the wine and altered the anthocyanin profile. P increased wine acidity, while LR and T improved wine colour. This study suggests that late-season canopy management can effectively control ripening speeds and improve the composition of grapes and wines. However, it is essential to avoid grape overexposure by employing the appropriate techniques to ensure grape quality is not compromised.

Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging.

The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contributes to caramel, roasted, and toasted aromas. Divalent metal ions can accelerate the MR, although this has not been previously reported in wine or wine-like conditions. In this work, the effect of calcium (Ca) and magnesium (Mg) ions on the concentration of 10 Maillard reaction-associated products (MRPs) was measured in modified sparkling base wine during accelerated aging at 50 °C for four weeks. Chardonnay base wine was modified by the addition of fructose (0.02 M) and a single amino acid (lysine, glycine, cysteine; 0.01 M) in combination with Ca2+ or Mg2+ at zero, low (10 mg/L), or high (50 mg/L) dose levels. MRPs were quantified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS), sugar concentration was measured by enzymatic assay, and amino acids and free metal ions were monitored by capillary electrophoresis. Fructose levels did not substantially decrease during aging despite increases in all MRPs, suggesting that trace sugars or α-dicarbonyl species present in the wine matrix likely play a greater role in MRP formation than fructose. Aging duration and amino acid content had a greater effect than metal addition on the composition of the MRPs. Treatments containing cysteine and 50 mg/L Ca2+ had elevated concentrations of benzaldehyde and furfural ethyl ether following 4 weeks of accelerated aging. This work identified key MRPs that increase during base wine accelerated aging and informs future research on the relationship between wine composition and aging markers.

An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines

The Avaferm® automatic yeast nutrition system was tested in comparison to manual nutrition management during the fermentation of white wines. To evaluate the two approaches, a factorial experimental design with interaction was established consisting of the two ways of nutrition (Avaferm® and Control) and two white grape varieties (Catarratto and Chardonnay). The experiments were conducted on an industrial scale, ensuring the practical relevance of the findings. The parameters that underwent evaluation encompassed a wide range of aspects, including the fermentation kinetics of sugars, the use of α-amino nitrogen and ammonium, as well as the technological and aromatic volatile composition of the wines. To study the sugar consumption kinetics during fermentation, a new use of the 5-parameter logistic regression was applied to fit these compounds. The automatic nutrition showed a substantial similarity in the fermentative kinetics and in all cases, we have reached adequate sugar depletion (almost no residual fermentable sugars). Moreover, with regards to the composition of the wines, the two methods were found to be similar, although with a slightly higher concentration of residual YAN in the control nitrogen management. The wines obtained with Avaferm® showed a greater concentration in 3-oxo-α-ionol and a slightly lesser concentration in butanoic hexanoic, octanoic and decanoic acids as well as ethyl hexanoate, ethyl octanoate and ethyl decanoate. The variety factor as expected showed several differences, which can be explained by the chemical composition of the different grape musts.

Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine.

The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness. We employed UPLC to examine the nutritional components such as organic acids, amygdalin, and phenolics to support the identification of the optimal ripening time. The microwave aging technology was also used to treat the steeped mume wine in order to explore the optimal conditions for microwave aging. We found that the optimum aroma period for the 'Nannong Longxia' fruit was 81 d after flowering. Furthermore, the changes in the aroma of mume wine after steeping in 65%vol base wine were closer to those of the fruit than those of 42%vol base wine, and the optimum period for the aroma of mume wine after steeping was the same as the fruit. Analysis showed that the optimum nutritional period for the fruit coincided with the optimum aromatic period. The best aromatic and nutritional components of the finished wine were obtained when the fruit was picked 81 days after flowering and the steeped mume wine was made with a 65%vol base wine. Microwave aging technology can significantly increase the proportion of esters in the aroma composition and reduce the content of acids. Among them, 500 W treatment at 50 °C for 80 min had the best effect on improving aroma components. These findings represent a theoretical foundation for exploring the aroma optimum period for Japanese apricot fruit and steeped mume wine, and for determining the optimum harvest periods for production.

Bottle Aging of Smoke-Affected Wines: Changes in Smoke Flavor and Chemical Composition.

Winegrapes exposed to environmental wildfire smoke during ripening can be identified through analysis of volatile phenols and phenolic glycosides. While elevated concentrations of these smoke marker compounds in grapes have been shown to be predictive of composition and smoke flavor in young wines, recent research has demonstrated that not every wine produced from smoke-exposed grapes will inevitably have discernible smoke flavor when assessed as young wine 6 weeks after bottling. This is supported by anecdotal reports from wine producers that wines that do not appear noticeably smoky when young become noticeably smoky during aging. Yet there is little data available to date on the chemical composition and sensory attributes of aged wines produced from grapes exposed to environmental wildfire smoke. Data are largely limited to smoke-affected wines from model studies with deliberately smoked vines, and suggest that the concentrations of volatile phenols and glycosides may remain relatively unchanged after 5 to 6 years of bottle aging. To address the gap in knowledge, this study followed 49 wines made from grapes exposed to wildfire smoke during the 2019-2020 ripening season and reports the results obtained from monitoring chemical composition and smoke flavor intensity up for to three years after bottling. Notably, the concentrations of volatile phenols and glycosides did not change significantly over 39 months in the bottle, with the exception of syringol, which increased in both smoke-affected and control wines. Significant smoke flavor ratings were consistent over the three years for the majority of the wines (73%). For nine mildly smoke-affected wines, smoke flavor became apparent in older wines, while it had not been apparent in the young wines, likely due to masking by other attributes. These data represent a substantial database of smoke marker concentrations in wine and smoke flavor to provide context when interpreting smoke marker analysis in the future.

Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety

The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen. This is crucial not just for achieving the desired alcohol content in the wine but also for ensuring the production of the aromatic precursors. The chemical composition of sparkling wines is closely linked to the quality of their foam. The goal of this study was to determine how different levels of grape maturity impact the chemical and sensory properties of Savvatiano sparkling wines after 15 months maturation in the bottle. Grape ripening stage was found to have a significant influence on the content, composition and development of organic acids and volatile compounds in the wine, and on its sensorial attributes. In the resulting Savvatiano sparkling wines produced by a single grape variety, those produced from grapes at the earliest stage of maturity exhibited higher levels of terpenes, organic acids and foam characteristics. This was reflected in the sensory evaluation, these wines scoring the highest for descriptors like “floral”, “green apple” and “foam intensity”. This study represents the first analysis of the chemical composition and sensory traits of white sparkling wine made from the indigenous grape variety Savvatiano. By applying a comprehensive approach that examines both wine metabolites and sensory attributes, it is possible to determine the ideal harvest time for producing high quality Savvatiano sparkling wines.

The effects of climate change on wine composition and winemaking processes

Wine is a complex beverage and its composition and final quality are related on numerous factors, including climate change. The viticulture and wine industry are strongly affected by climate change, with impacts on grapevine vegetative behavior and consequences on grape musts and wine composition. The increasing trend of temperature has influence on grapevine phenology and metabolism, as well as water availability, with effects on grape both primary and secondary metabolites. Climate change has created the necessity of oenological strategies to obtain quality wines, particularly higher temperatures and water stress are able to affect sugar and acidic content, impacting, not only the harvest time, but also final product quality, with the increase of ethanol as one of the direct consequences. That impacts the sensory profile, reducing fruity notes and amplifying unpleasant ones. Moreover, aroma and their precursors are influenced by climate change. Nowadays in winemaking one of the most challenging objectives is the production of wines with reduced alcohol content. Different strategies are developing, which consider interventions in the pre-fermentation phase, or during alcoholic fermentation, or on the wine after fermentation. This review examines the effects of climate change on wine composition and possible strategies in winemaking processes to produce low-alcohol-content wines.

Wine composition detection utilizing 1DCNN and the self-attention mechanism

Wine composition detection utilizing 1DCNN and the self-attention mechanism