ABSTRACT. Protein instability is a major technological defect affecting white and rosé wines. It manifests as haze formation in the bottle due to the denaturation of unstable proteins and aggregation. Although bentonite fining remains the most widely adopted preventive treatment, its use entails significant drawbacks, including sensory stripping, volume loss, and challenges related to lees disposal. This study evaluated the efficacy of applying an acid Aspergillopepsin I (AP-I) into the must at the onset of fermentation, as a strategy to reduce the bentonite requirement, without the support of a heat treatment. The experiment involved 29 grape lots from 22 different grape varieties, treated with proteases (10 μg/L; Proteostab, Oenobrands, France), alongside their respective untreated controls. Protein stability was assessed using the heat tests. For wines exhibiting instability, the minimum effective dose of bentonite was determined through incremental additions (in 5 g/hL steps). Total protein concentration was quantified using the Bradford method. The heat stability test revealed that enzyme-treated wines exhibited a significantly higher propensity for haze formation compared to untreated controls. Specifically, the addition of AP-I at the onset of fermentation led to a statistically significant increase in post-heating turbidity (paired t-test, p < 0.05; n=29). Among the fourteen samples identified as protein-unstable, the turbidity of the protease-treated samples was between 0.5% and 350% higher than their corresponding controls, representing a mean increase of 68% (equivalent to an absolute increase of ~13 NTU). Despite the initial increase in heat-induced haze, the enzymatic treatment successfully reduced the bentonite requirement for wine stabilization. Across the unstable sample set (n = 14), a mean reduction of ~27% in the minimum bentonite dose required was achieved compared to the controls, corresponding to an average savings of 27 g/hL of the clay. A linear regression analysis was performed to evaluate the relationship between the degree of heat-induced instability (ΔNTU) and the minimum clarifying dose. A highly significant linear correlation (p < 0.0005) emerged exclusively within the protease-treated cohorts, demonstrating robust linearity (r2 = 0.81). Quantitative analysis of proteins confirmed a reduction in total soluble protein content for the majority of the treated samples. However, this decrease was relatively modest—averaging ~5%—and was characterized by a high degree of inter-sample variability. Even with a limited dataset, results encourage further research into the use of AP-I during fermentation. From a winemaking perspective, the use of proteases not only reduced bentonite requirement for wine stabilization but allowed to a precise calibration of the bentonite dosages based on initial heat-test responses.

ABSTRACT. Indigenous microbial communities are essential in shaping regional wine flavor during spontaneous fermentation. In this study, spontaneously fermented Cabernet Sauvignon and Marselan wines were collected from seven sub-regions in the eastern foothills of the Helan Mountains, Ningxia. We analyzed the succession patterns of yeasts and their associations with flavor compounds to reveal how microbial dynamics drive flavor development. A total of 29 yeast species from 19 genera were isolated. Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris dominated the early stage of fermentation. Yeast community structures showed significant temporal and regional variation. 9 organic acids and 24 monomeric phenols were identified by high-performance liquid chromatography–mass spectrometry (HPLC–MS). 26 core volatile compounds were characterized through headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and odor activity value (OAV) analysis. Sensory analysis confirmed that each region exhibited distinct aroma markers. Correlation analysis demonstrated strong associations between specific yeast species and physicochemical parameters, phenolic compositions, and volatile compounds. For example, Saccharomyces cerevisiae correlated positively with alcohol and volatile acids, and negatively with residual sugar and total acidity. Specific non-Saccharomyces yeasts may contribute significantly to regional wine character. This study provides a theoretical foundation for understanding indigenous yeasts' roles in regional wine flavor differentiation.

ABSTRACT. The reduction of sulfite use in winemaking has become a key objective due to increasing consumer demand and health concerns associated with SO₂. This study evaluates an integrated approach combining ultra-high pressure homogenization (UHPH) and non-Saccharomyces yeasts (Lachancea thermotolerans and Metschnikowia pulcherrima) as an alternative strategy to minimize sulfite requirements while maintaining wine quality. UHPH treatment of must demonstrated an effective microbial and enzymatic control, notably reducing oxidative enzyme activity and lowering redox potential, thereby limiting oxidation processes typically prevented by sulfite addition. The use of M. pulcherrima contributed to bioprotection through antimicrobial activity and oxygen consumption, while L. thermotolerans enhanced acidification via lactic acid production (4 ± 1,2 g/L in Co-inoculation with M. pulcherrima), resulting in a decrease in pH (0.3 units lower than those of their S. cerevisiae fermented counterparts) and improved microbiological stability. Co-inoculation strategies showed a synergistic effect, leading to reduced ethanol content, (12.4 ± 0.3% v/v), enhanced acidification (down to 3.397 ± 0.012 pH units), and a significant reduction in redox potential. Furthermore, wines produced from UHPH-treated must exhibited a modified volatile profile, characterized by lower concentrations of higher alcohols (below the 400 mg/L threshold above which negative sensory effects may occur) and carbonyl compounds (15% reduction in 2,3-butanediol production), and were positively evaluated in sensory analysis. Overall, the combination of UHPH and non-Saccharomyces yeasts constitutes a promising technological approach for reducing sulfite use in winemaking. This strategy integrates physical, microbiological, and biochemical mechanisms to improve oxidative stability, enhance sensory quality, and support the production of wines with lower sulfite content.

ABSTRACT. With global climate warming, wine-producing regions worldwide are confronted with the problems of high sugar content and low acidity in grape berries, leading to prominent problems of the excessive alcohol content, insufficient acidity, and unbalanced taste and flavor in finished wine. Higher sugar content deteriorates the tolerance and weakens the cellular metabolism of yeasts during wine fermentation,thereby lowering wine quality and undermining the economic benefits of local winemakers. High-throughput strain screening technology and mutagenesis technology were combined with enological characteristic evaluation, and two superior native strains were isolated and bred: Saccharomyces cerevisiae NXU21-102 achieves a 1–1.5% reduction in ethanol yield, with well-preserved fruity and floral aromatic characteristics. Lachancea thermotolerans A38 produces lactic acid at a concentration of 0.5–4.5 g/L; it also could increases the contents of total phenols and anthocyanins and improves color stability. Moreover, different fermentation and inoculation strategies were optimized to establish the matched wine-making procedures and technical parameters for these indigenous yeasts. The results of study relieved the wine quality problems caused by the high-sugar and low-acid status of grape raw materials in the Eastern Foot of Helan Mountain, and provided a basis for ensuring the production of characteristic and high-quality wines in this region.

ABSTRACT. To investigate the “microbial terroir” in vineyard of Beijing and its effect on the flavor of wine fermented by coldresistant grapes, the microbial community from vineyard to fermentation both in spontaneous fermentation and fermentation with commercial yeast was investigated by High-throughput Sequencing. The flavor dynamics were analyzed by Gas Chromatography-Ion Mobility Spectrometer. Results showed that Acinetobacter, Pseudomonas and Gluconobacter derived from grapes entered to fermentation and became the dominant bacterial genera. Hanseniaspora from grapes gradually decreased and Saccharomyces became the dominant fungus in the late fermentation stage. A total of 55 typical volatile flavor compounds were detected during fermentation. Two-way Orthogonal Partial Least Squares were applied to reveal the correlation between microorganisms and flavor substances. A total of 8 fungal genera and 17 bacterial genera were strongly correlated with volatile organic compounds during wine fermentation. Saccharomyces was positively correlated with 1-penten-3-ol, ethyl butanoate, ethyl hexanoate M, and butanone, but negatively correlated with isobutyl propionate and acrolein. Hanseniaspora had a strong positive correlation with six flavor compounds: 1-hexanol, ethyl isobutyrate D, ethyl 3-methylbutanoate, ethyl hexanoate, butanal D, and 2,2,4,6,6-pentamethylheptane. This research provided the basis for the development and utilization of indigenous microorganisms in the vineyards of Beijing.

ABSTRACT. Wine fermentation involves complex interactions among yeast species exhibiting distinct physiological behaviors, including differences in cell death and lysis dynamics. Hanseniaspora vineae, a native non-Saccharomyces yeast species, has been associated with rapid cell death and lysis during fermentation. This phenomenon implies an early release of compounds that may influence wine mouthfeel, stability, and aroma development. In contrast, the conventional autolysis of Saccharomyces cerevisiae typically requires several months under barrel, tank, or bottle aging conditions. In this study, we evaluated the cell lysis capacity of Hanseniaspora vineae during white wine fermentations and compared it with that of a commercial Saccharomyces cerevisiae strain under identical conditions. The aim was to determine whether species-dependent differences in cellular stability could significantly alter the onset of cell lysis and consequently exert a positive impact on the resulting wine characteristics. The results confirmed that this accelerated lysis phenotype is species-specific and is not observed in Hanseniaspora uvarum. Future genomic studies may help explain this distinctive trait present in certain Hanseniaspora species. Rapid cellular degradation observed during H. vineae fermentations in synthetic must-like medium was associated with an earlier release of polysaccharides and mannoprotein-rich material, as well as medium-chain fatty acids, amino acids, short peptides, and nucleic acid derivatives into the wine matrix. From an enological perspective, this accelerated release pattern could enhance mouthfeel, palate volume, and aromatic complexity within significantly shorter timeframes, potentially reducing the need for prolonged sur lie aging and extended barrel or bottle storage periods. Consequently, this approach could contribute to lowering production times and costs while also reducing risks associated with overaging or excessive oak impact. Microscopic cell counts, plate growth assays, and flow cytometry analyses confirmed that fermentations conducted with H. vineae in Chardonnay must, both at laboratory scale and in winery barrel fermentations, exhibited significantly faster cell death than fermentations performed with S. cerevisiae. This phenomenon occurred even before the completion of alcoholic fermentation, while S. cerevisiae still maintained high cellular viability. This effect may be relevant not only for premium white varieties such as Chardonnay, Viognier, Chenin Blanc, and Albariño, but also for large-scale tank-fermented wines including Glera, Trebbiano, Macabeo, and Airén, where a faster development of lees-derived attributes could provide both technological and economic advantages.

ABSTRACT. With global climate warming, the sugar content of wine grapes has continuously increased. High-sugar conditions impose multiple stresses on Saccharomyces cerevisiae, which can result in sluggish or stuck fermentation and consequently impair wine quality. Although lysine is not a preferred nitrogen source for S. cerevisiae, it can be rapidly assimilated by yeast cells, and previous studies have suggested its potential role in enhancing oxidative stress resistance. In this study, two S. cerevisiae strains with different levels of high-sugar tolerance were used to investigate the effects of lysine supplementation on fermentation performance and stress tolerance under high-sugar conditions. The results showed that low concentrations of lysine significantly improved cell viability, maintained cellular morphology, and enhanced fermentation rates under high-sugar conditions. The fermentation rates of the low and high high-sugar-tolerant strains increased by 15.6% and 12.2%, respectively. In contrast, a high concentration of lysine (10 mmol/L) inhibited yeast growth. Further analysis demonstrated that supplementation with 1 mmol/L lysine increased intracellular reduced glutathione levels and decreased reactive oxygen species (ROS) accumulation, with ROS levels decreasing by 38.4% and 8.9% in the two strains, respectively. Untargeted metabolomic analysis revealed that lysine supplementation regulated metabolic pathways associated with cell growth, membrane composition, osmotic regulation, and antioxidant responses. Appropriate lysine supplementation enhanced the tolerance and fermentation performance of S. cerevisiae under high-sugar conditions, providing a potential strategy to improve problematic high-sugar wine fermentations.

ABSTRACT. Endophytic filamentous fungi are widely distributed in grape berries. They possess diverse secondary metabolic pathways and abundant enzyme systems. During mixed fermentation, these fungi can act as potent enhancers to improve the sensory and physicochemical properties of wine, thus presenting great application potential.This study focused on three dominant endophytic filamentous fungi isolated from grapes, namely Alternaria alternata MG1, Trichothecium roseum RH34 and Fusarium oxysporum CS13, to systematically explore their application potential and process innovation in mixed wine fermentation. A novel mixed fermentation technology was developed. After investigating and optimizing the inoculation mode, sequence and concentration of strains including MG1, the results revealed that supplementation with 2 g/L MG1 mycelia could comprehensively improve the quality of red wine. Via regulating the phenylpropane pathway, MG1 promoted the synthesis of polyphenols such as flavanols, flavonols, tannins and anthocyanins, which enhanced the antioxidant capacity and color stability of wine. Meanwhile, it increased the contents of esters and terpenes to intensify floral and fruity aromas.Treatments with 3.5 g/L RH34 and 3.5 g/L CS13 exhibited distinct effects: RH34 significantly increased the contents of malic acid and succinic acid, while CS13 effectively enhanced aroma by raising the levels of acetates and fatty acid ethyl esters.In addition, an innovative fungal-based yeast biocapsule was fabricated using MG1 as the carrier, with an immobilization efficiency reaching \(4.14\times10^7\) cells per capsule. This biocapsule accelerated fermentation and increased the accumulation of aroma compounds. Compared with conventional immobilization methods, it mitigated the adverse impacts on phenolic substances and acetic acid content.The enzyme extract of MG1 showed high β-glucosidase activity, with intracellular activity of 40.92 U/L and extracellular activity of 36.78 U/L. It facilitated the synthesis of glycerol and tannins, reduced volatile acid content, and improved the mouthfeel and roundness of wine.This work provides novel microbial resources and green technologies for quality improvement and aroma enhancement of wine, and possesses important scientific significance and practical value for promoting the quality upgrading of China’s wine industry.

ABSTRACT. Higher alcohols are crucial metabolites that determine the flavor and safety of wine, and the targeted regulation of their synthesis is essential for the selective breeding of food-grade Saccharomyces cerevisiae. This study systematically explored the genetic and transcriptional mechanisms driving the differences in higher alcohol production between two indigenous S. cerevisiae strains, namely the high-yield strain LFE1225 and low-yield strain LFN524. Simulated fermentation experiments combined with comparative genomic and transcriptomic analyses revealed that the two strains exhibited similar sugar and nitrogen utilization capabilities but distinct carbon flux distribution patterns. Specifically, the total higher alcohol content produced by LFE1225 was 41.03% higher than that of LFN524, with its isopentanol and isobutanol contents increasing by 21.31% and 98.44% respectively. In terms of stress resistance and brewing characteristics, LFE1225 possessed stronger high-sugar tolerance and antioxidant activity, while LFN524 showed superior SO₂ resistance, killer activity against wild yeast contamination, and flocculation performance. Genomic analysis confirmed that there were only minor differences in genome assembly, annotation completeness, overall genomic structure and core gene content between the two strains, indicating that phenotypic divergence was predominantly governed by transcriptional regulation rather than genomic variation. Transcriptomic results further demonstrated that LFE1225 sustained more active amino acid metabolism throughout fermentation, whereas LFN524 significantly upregulated the degradation pathway of branched-chain amino acids in the late fermentation stage, which reduced higher alcohol synthesis and promoted glycerol accumulation. Weighted gene co-expression network analysis (WGCNA) screened four unreported key genes closely associated with higher alcohol synthesis. Compared with commercial wine yeast strains and genetically modified low-higher-alcohol strains, the indigenous strain LFN524 possesses prominent application advantages. As a natural non-genetically modified isolate, it complies with the food safety regulations of most countries and can be directly applied to commercial wine production without additional regulatory approval. Moreover, it integrates multiple excellent brewing traits: it produces 41% lower total higher alcohols to improve wine sensory quality, while maintaining strong SO₂ tolerance, efficient wild yeast inhibition via killer activity, and excellent flocculation performance that simplifies post-fermentation clarification and reduces production costs. This study holds great theoretical and practical significance for the food fermentation industry, especially wine fermentation. It clarifies the transcriptional regulatory and metabolic mechanisms of higher alcohol metabolism in indigenous S. cerevisiae, identifies reliable genetic targets for the directional breeding of low-higher-alcohol native yeast strains, and provides solid theoretical support for the optimization of fermented food quality. The excellent low-higher-alcohol indigenous strain obtained in this research can effectively enhance the sensory quality of fermented products and satisfy the market’s growing demand for high-quality and healthy fermented foods.

ABSTRACT. Background. Low-alcohol and non-alcoholic wines (NLW) are one of the fastest-growing segments of the European beverage market, driven primarily by the trend towards moderate drinking, health concerns, and a growing number of health-conscious young consumers. However, little is known about how the broader lifestyles of wine consumers, particularly their dietary habits, relate to their preferences for NLW. Objective. This study describes and compares how socio-demographic characteristics, wine consumption habits and food dietary orientation associate with consumer preference for NLW across three major European wine markets. Methods. An online survey was administered in 2025 to 3,000 wine consumers in Italy, Germany and Spain (n = 2,579 valid responses). Multiple correspondence analysis (MCA) with chi-square testing examined bivariate associations; k-modes clustering segmented consumers into three personas; and a multiway (three-way) correspondence analysis (3WCA) examined the joint association among consumer segment, dietary orientation and NLW preference. Results. Among the categories of wine consumption habits variable investigated, the correlation between the region of origin and purchase channel of the wines consumed and NLW preferences was significantly stronger than sociodemographic variables. A plant-based diet was positively correlated with NLW preferences, while an animal-based diet aligned with traditional, higher-alcohol wines. The study identified three consumer profiles: convenience-oriented, channel-agnostic buyers; engaged, mainstream wine buyers; and traditional red-wine connoisseurs. The 3WCA showed that three-way interaction was statistically significant with the segment-by-diet interaction accounted for the largest share of inertia. Conclusions. Preference for NLW is embedded in a wider pattern of consumption and dietary behavior rather than driven primarily by demographics. Producers and policy-makers seeking to grow the NLW category should target lifestyle and dietary segments rather than broad demographic groups.

ABSTRACT. In recent years, the idea of wine as an experience has gained increasing prominence, progressively shifting the focus from the product itself to the consumer and the experiences constructed around it. In a context marked by declining wine consumption in several markets and changing habits among younger generations, activities such as wine tastings, food and wine pairings, wine tourism experiences, and wine-related events have become increasingly relevant. Within this scenario, communication has emerged as a fundamental element in connecting people with wine, becoming a key tool for generating meaning, cultural value, and memorable experiences capable of addressing the challenges currently facing the wine industry.

Wine communication strategies have historically relied on storytelling as a primary tool for conveying identity, origin, tradition, and cultural value. Through the pursuit of emotional connection and conscious consumption, narratives about territories, landscapes, families, and production processes have been developed, enriching the meaning of wine beyond its functional or sensory attributes.

However, today a good story is no longer enough. In a context where consumers seek authentic, participatory, and meaningful experiences through the senses, emotions, and social interactions, storytelling alone appears insufficient. It is precisely in this transition from narrative to experience that the concept of storydoing emerges, understood as the capacity to transform a story into a lived experience. In the case of wine, this implies creating the conditions for consumers not only to learn about a story but also to inhabit it, feel it, and construct meaning through it.

Although the literature has extensively examined wine consumption from perspectives primarily rooted in enology, sensory analysis, and consumer behavior, limited attention has been paid to the processes that transform these narratives into lived experiences. This paper addresses the gap between narrative and experience by proposing wine multidimensionality and mediation as conceptual frameworks for understanding how wine narratives acquire the potential to become meaningful experiences.

From an epistemological perspective, the research is grounded in Edgar Morin’s (1990) theory of complex thought and Marcel Mauss’s (1925) concept of the total social fact, approaches that make it possible to understand wine experience as a multidimensional, relational, and irreducible phenomenon that cannot be adequately explained through a single disciplinary lens.

The study also highlights the relevance of mediation, understood as the set of processes, actors, devices, practices, and contexts that intervene in the relationship between wine and those who experience it, contributing to the construction of meaning and the configuration of experience. Drawing on the contributions of Martín-Barbero (1987), Latour (2005), Dewey (1934), and Perullo (2021), this approach enables a deeper understanding of how wine acquires meaning through narratives, objects, practices, and cultural frameworks that guide its interpretation.

Based on this interdisciplinary framework, the article proposes a conceptual model that articulates storytelling, mediation, and storydoing as complementary dimensions in the construction of wine experience. It argues that the main contemporary challenge of wine communication does not lie solely in telling better stories, but rather in understanding, designing, and facilitating the mediations that allow those narratives to be transformed into memorable and culturally meaningful experiences.

ABSTRACT. This article investigates the feasibility of adapting the Western-centric wine lexicon for Chinese learners within immersive educational environments based on the metaverse. As the Chinese wine market shifts from status-driven, ostentatious consumption toward informal, experience-oriented personal engagement, dominant training systems such as the WSET (Wine & Spirit Education Trust) framework remain deeply rooted in European and North American sensory references. Recent research has shown that 76% of Chinese wine tourists struggle with terms such as "oak," "minerality," or "tannins," that 83% prefer describing wines using culturally familiar foods like "pickled radish" or "sun-dried plums," and that 68% of learners report increased confidence when allowed to connect aromas to their own personal food memories. Addressing this gap, our research employs a rigorous multi-method approach across three complementary studies. The first is a Delphi panel of 17 international wine experts, which highlights the acute lack of culturally adapted pedagogical materials for China. The second is a market study conducted in four major Chinese agricultural markets with 40 vendors, directly confronting WSET descriptors against locally available and recognizable products. The third is a qualitative test of metaverse-based wine education with 128 students, exploring engagement, technical barriers, and perceptions of environmental sustainability. The results quantify for the first time the cultural gap within the standardized lexicon: 37% of the flavor and aroma descriptors in the WSET framework are unfamiliar to Chinese consumers. We propose concrete, vendor-validated equivalents, such as gooseberry → yellow cherry tomato, raspberry → bayberry (yangmei), fig → persimmon, hazelnut → roasted chestnut, and yeast → sweet fermented rice (jiuniang). Beyond lexical customization, the article innovates by proposing an original evaluation protocol implemented through a "Food and Wine Pairing Court" at the 47th OIV Congress in Yinchuan. This device invites participants to taste Ningxia wines alongside food samples representing nine fundamental profiles of Chinese cuisine: sweet, salty, sour, bitter, umami, numbing (Sichuan pepper), spicy, fragrant (sesame-cilantro), and smoky. Each participant records a pairing score from 1 to 5 and selects simple descriptors drawn from the adapted lexicon. This protocol generates the first large-scale, empirically grounded mapping of pairings between Ningxia wines and China's diverse culinary landscape, offering producers, restaurateurs, and tourism professionals an actionable and scientifically based resource. Finally, we demonstrate how immersive education in the metaverse, designed according to the principles of constructivist pedagogy (active, experiential, and social learning) and digital sobriety (minimizing the carbon footprint of digital infrastructure), can disseminate this culturally adapted lexicon nationwide. Sensory data collected during the physical congress feeds interactive virtual tasting rooms accessible to learners across the country, creating a virtuous feedback loop between real-world experience and digital pedagogy. This research directly supports the OIV's vision of "Better Production, Better Consumption" by demonstrating that cultural adaptation of sensory tools, combined with sober immersive technologies, constitutes a pragmatic, inclusive, sustainable, and experiential pathway for 21st-century wine education.

ABSTRACT. Objective — This paper analyses the role of intangible cultural heritage in the social sustainability of the vine and wine sector, through the implementation of the 2003 UNESCO Convention applied to the living heritage of vines, wine, and spirits of vitivinicultural origin. It examines how professional and territorial communities can transmit knowledge, recognise the cultural value of their practices, and contribute to the Sustainable Development Goals, especially SDGs 4, 8, 11, 12, and 17. Methodology — The paper is based on an action-research approach conducted with the Association Les Savoir-faire du Cognac, in the context of its accreditation process as an NGO to UNESCO. It draws on the principles of community participation, living inventory-making, intergenerational transmission, and cultural mediation promoted by the 2003 Convention. Two experimental fields will be presented: the new Living Museum of Rurality and Cognac, designed to connect rural heritage, vitivinicultural know-how, sensory mediation, and community participation; and the Atlantic Living Food Museum, a collaborative and transnational museum-platform dedicated to the living food cultures of Atlantic territories. Results — The study shows that vitivinicultural heritage cannot be reduced to a legacy to be preserved. It functions as a living resource for training, cooperation, transmission, and territorial vitality. The tools analysed — participatory inventory-making, transmission workshops, graphic and sensory mediation, the collection of professional narratives, living museum devices, and stakeholder networking — make it possible to use intangible cultural heritage as a lever for social innovation and sustainability. Conclusions and implications — By placing communities, know-how, and social practices at the heart of sustainability policies, the 2003 Convention offers a relevant methodological framework for addressing the new paradigms of the vine and wine sector. It makes it possible to transform without breaking chains of transmission, innovate without erasing memory, and build a shared future grounded in the living cultures of territories.

ABSTRACT. The development of sustainable wine tourism destinations is becoming an important driver of economic growth, cultural preservation, and rural development in Ukraine. This study examines the contribution of craft wineries, hospitality businesses, and sommeliers to the formation of integrated and sustainable wine tourism ecosystems. Particular attention is given to the role of small-scale wine producers in creating authentic wine experiences, preserving local traditions, and promoting regional identity. The research also explores how restaurants, hotels, and other hospitality enterprises support wine tourism through local gastronomy, visitor services, and destination branding. The role of sommeliers as intermediaries between producers and consumers, as well as ambassadors of wine culture and education, is analyzed. Based on the assessment of current practices and development trends, the study identifies key opportunities and challenges for strengthening cooperation among stakeholders and enhancing the competitiveness of Ukrainian wine destinations. The results demonstrate that effective collaboration between craft wineries, hospitality businesses, and sommeliers can significantly contribute to the sustainable development of wine tourism in Ukraine.

ABSTRACT. Modern wine production depends on a limited number of grapevine cultivars, represented by multiple clones that differ slightly in their agronomic, oenological, or stress-tolerance traits. Broadening the genetic base within wine grape cultivars (identifying, conserving and deploying useful phenotypes) is therefore essential for long-term resilience. As climate change intensifies, characterising and conserving intra-varietal diversity is crucial for cultivar improvement. Induced mutagenesis, using chemical or physical mutagens, is a valuable tool to increase genetic diversity and phenotypic differences with the potential to uncover useful traits in mutants. The red-wine cultivar Pinotage is relatively young, compared to well-established cultivars such as Pinot noir, and therefore lacks clonal diversity. An intra-varietal improvement scheme was implemented using gamma irradiation to increase the diversity of current Pinotage planting materials. Gamma irradiation was applied to in vitro plantlets of three widely planted Pinotage clones (Pi7B, Pi45R and Pi48I), resulting in a collection of ~1400 putatively mutated plants. A subset of 500 individuals (irradiated treatment vines and unirradiated somaclonal controls) was pre-selected and field-planted in 2021. Phenotyping (OIV descriptors and agronomic measurements) and phenological scoring (E-L scale with ripeness monitoring) revealed diverse characteristics among the putative mutants. Variation was observed in berry skin and flesh colour, seed traits and bunch compactness – a key focus due to its influence on (enhancing) ripening dynamics and (lowering) disease susceptibility. This population also displayed wide variation in phenological timing, particularly during the véraison-harvest period. Such diversity supports climate adaptation, as rising temperatures typically could advance phenology and ripening with negative impacts on phenolic accumulation and the sugar-acid balance, and the overall perceived grape and wine quality. The findings from this study highlight the potential of gamma irradiation and induced mutagenesis to enhance intra-varietal diversity in grapevine cultivars and clones.

ABSTRACT. The increasing impacts of climate change, environmental degradation, and emerging biotic and abiotic stresses are intensifying the need for novel genetic resources capable of enhancing the resilience and sustainability of viticulture. The conservation and scientific exploitation of grapevine biodiversity represent fundamental pillars for the development of adaptive breeding strategies and sustainable production systems. As one of the oldest centers of grapevine domestication and diversification, Armenia preserves a unique assemblage of indigenous cultivated and wild grapevine germplasm that remains largely unexplored despite its potential significance for global viticulture. This study presents the results of a multidisciplinary investigation aimed at identifying, rescuing, characterizing, and conserving relict grapevine diversity preserved within traditional viticultural landscapes of Armenia. Extensive field surveys conducted across historical viticultural regions targeted relict vineyards, household gardens, and isolated agroecosystems where ancient own-rooted vines continue to survive outside modern commercial production systems. The collected germplasm was subjected to integrated ampelographic and molecular characterization using 48 OIV descriptors and 25 nSSR markers. A total of 418 grapevine genotypes, including 257 cultivated accessions and 161 wild grapevines, were analyzed to assess genetic diversity, infer population structure, investigate relationships between wild and cultivated gene pools, and evaluate evidence of historical introgression. The study revealed an exceptional level of previously undocumented diversity. Among the cultivated material, 136 genotypes are reported herein for the first time as previously undescribed indigenous grapevine varieties, while an additional 40 cultivars were identified as highly threatened relics surviving as single remnant vines in old vineyards. Combined morphological and molecular analyses enabled accurate varietal identification, clarification of synonymies and homonymies, and the establishment of reliable genetic profiles for the recovered germplasm. The results demonstrate that Armenian relict grapevine resources harbor substantial and largely untapped genetic diversity of direct relevance to climate-resilient viticulture. Indigenous cultivars maintained across contrasting agroecological environments constitute valuable reservoirs of adaptive traits potentially associated with drought tolerance, heat resilience, environmental plasticity, and suitability for low-input production systems. Furthermore, the observed genetic relationships between cultivated and wild populations highlight the importance of preserving both gene pools as complementary sources of diversity for future breeding efforts. These findings emphasize that relict vineyards represent not only repositories of viticultural heritage but also strategic reservoirs of genetic variation with significant potential for sustainable grape production. The integration of biodiversity conservation, molecular characterization, and germplasm valorization provides a framework for strengthening the adaptive capacity of viticulture under changing environmental conditions. Armenian grapevine diversity therefore constitutes an important resource for the development of resilient production systems and for safeguarding the long-term sustainability of viticulture.

ABSTRACT. The embryo rescue technique plays an essential role in developing new seedless grape varieties. To enhance the efficiency of seedless grape embryo rescue breeding, this study evaluated 22 hybrid combinations and systematically investigated the effects of parental genotypes and plant hormones on embryo development and germination. Additionally, an in-depth analysis was conducted on the conversion of abnormal plantlets. Results indicate that ‘Ruby Seedless’, ‘Delight’, ‘Huozhouheiyu’, ‘Zitian Seedless’, and ‘Zhengyan Seedless’ are suitable as maternal parents, whereas ‘Zitian Seedless’, ‘Shennongxiangfeng’, ‘Hongqitezao’, and ‘Guibao’ perform optimally as paternal parents. Among these, the crosses ‘Ruby Seedless×Shennongxiangfeng’ and ‘Ruby Seedless×Zitian Seedless’ exhibited the highest embryo rescue efficiency, with embryo development rates of 55.05 and 59.76%, yielding 1,348 and 2,235 viable plantlets, respectively. When 1.0 mg L–1 zeatin (ZT) was added to the MM3 medium supplemented with 0.2 mg L–1 indole-3-acetic acid (IAA), the embryo development rate of ‘Ruby Seedless×Zitian Seedless’ increased by 64.73%. In the WPM germination medium, supplementation with 0.2 mg L-1 ZT and 0.2 mg L-1 IAA resulted in the highest germination rate of 85.71% for the hybrid combination ‘Huozhouheiyu×Shine Muscat’. Furthermore, 3,365 abnormal plantlets were rescued via direct transformation and hypocotyl-induced adventitious bud regeneration, among which 1,234 were transformed into normal plantlets. Following hybridization, a total of 4,287 plants were successfully acclimatized and transplanted. This study provides theoretical insights to improve the efficiency of embryo rescue breeding in seedless grapes and offers valuable genetic resources for future breeding programs.

ABSTRACT. In October 2024, at the 45th World Congress of Vine and Wine the International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organization of Vine and Wine (OIV) signed a Memorandum of Understanding (2025-2029) aimed at promoting collaboration on the conservation and sustainable use of plant genetic resources relating to grapes with a number of activities to preserve the biodiversity loss and mitigate the effect of climate change in the Viti vinicultural sector, mainly through:

• The joint organization of scientific and technical seminars, or capacity building initiatives; • Exploring the possible inclusion of Vitis species in Annex I of the International Treaty on PGRFA; •- Promoting the use of Digital Object Identifiers (DOIs) for genetic resource documentation, and •- Developing shared data standards to enhance the facilitated access to genetic resources.

The two Organizations are working on an outline for a Background study with a possible survey among the Contracting Parties of the Treaty and OIV member states mainly focus on conservation aiming to: a. Mapp the material conserved under public domain, highlighting gaps and needs in sharing genetic resources; b. Figure out the different conservation models (in vitro, cryo-conservation. field collections) and new genomic techniques for breeding; c. Evaluate, considering the possible funding required by the Governments, the possibility of establishing one or more regional conservation hubs for Vitis vinifera, other relevant species and wild relatives.

ABSTRACT. Climate change represents one of the major challenges for modern viticulture, profoundly affecting productivity, grape quality, water availability, and phytosanitary pressure. The increase in average temperatures, the growing frequency of extreme climatic events, and the spread of new diseases make the development of more resilient and sustainable plant material increasingly necessary. This review analyzes the role of the new resistant grapevine varieties developed by the University of Udine and the Institute of Applied Genomics, for which Vivai Cooperativi Rauscedo is the exclusive licensee for propagation and commercialization, together with the new M-series rootstocks developed by the University of Milan, as strategic tools for adapting viticulture to climate change. The resistant varieties obtained through advanced breeding programs combine high resistance to the main fungal diseases of grapevine with important agronomic and enological characteristics. In addition to significantly reducing the number of phytosanitary treatments required in vineyards, these varieties demonstrate good adaptability to high temperatures, increased resilience to climatic stress, and notable tolerance to low winter temperatures, a particularly important characteristic for continental and cold viticultural regions. Varieties such as Pinot Iskra, Kersus and Pinot Kors make it possible to maintain vegetative-productive balance, aromatic freshness, and technological quality even under increasingly variable climatic conditions. At the same time, the innovative M-series rootstocks, particularly M2 and M4, show favorable characteristics in terms of drought tolerance, water-use efficiency, and adaptation to saline and calcareous soils. The combination of new resistant varieties and innovative rootstocks makes it possible to develop more sustainable and resilient viticultural systems, reducing the environmental impact of production while increasing long-term production stability. This review highlights how the integration of scion genetic improvement and rootstock innovation represents one of the key strategies for ensuring the sustainability, climate resilience, and competitiveness of future viticulture.

ABSTRACT. Understanding the genetic mechanisms underlying cold and drought tolerance in grapevines is essential for developing climate-resilient cultivars adapted to challenging environmental conditions. The strategic selection and systematic breeding of premium-quality, desiccation-resistant wine grape cultivars constitutes a fundamental approach for advancing the long-term viability and qualitative enhancement of wine industry. In this study, we used the reciprocal crosses offspring of the cultivars of Vitis vinifera L. 'Ecolly' and 'Dunkelfelder' as experimental materials, and conducted genetic analysis and comprehensive evaluation of the total water content (TW), free water content (FW), bound water content (BW), bound water to free water ratio (B/F), and water loss ratio (WLR) of shoot for three years in a row. The content of FW, BW, and B/F of shoot in vitro of the hybrid populations were continuously distributed and conformed to skewed normal. Among them, the content of TW shows a certain maternal dominance. The TW of shoot in vitro was significantly positively correlated with the FW, as well as the BW and B/F. The FW and BW, as well as the FW and B/F showed significant negative correlation. The correlation and regression coefficients between the content of TW and WLR in 2023 and 2024 are 0.5664 and 0.6172, 0.3208 and 0.3809, respectively. 2106016 exhibited a high B/F and low WLR, 2006024 exhibited a high TW and high BW, and 2110026 exhibited a high B/F, low WLR, and high BW. These three strains could be the focus of attention for both cold- and drought- resistance.

ABSTRACT. Embryo rescue techniques are widely utilized as an important biotechnological tool in viticulture for obtaining viable plants from seedless grape cultivars or from hybrid seeds exhibiting weak embryo development. However, the success of embryo rescue applications is known to vary significantly depending on the genotype. The present study aims to determine the efficiency of embryo rescue applications in different grapevine genotypes and to reveal the effect of genotype on embryo development and plant regeneration success. In the study, 8 grapevine (Yalova çekirdeksizi, Crimson seedless, Philipp, Tekirdağ çekirdeksizi, Glendora, Exalta, Mars seedless) genotypes possessing different ripening periods and genetic characteristics will be used as plant material. Ovules and/or embryos obtained from controlled hybridizations were isolated from berries at specific developmental stages and cultured on suitable nutrient media under in vitro conditions. Parameters including embryo formation rate, embryo germination rate, plant regeneration rate and developmental performance were evaluated. The findings obtained from this study are expected to contribute to the determination of genotype effects on embryo rescue success and to provide a scientific basis for future breeding programs aimed at developing seedless grape cultivars and new grapevine varieties tolerant to stress conditions. Furthermore, the results are anticipated to provide valuable information for the identification of suitable parental combinations and the optimization of embryo rescue protocols in grapevine breeding studies.

ABSTRACT. Vitis vinifera L. is the most economically valuable and widely cultivated grape species globally. However, biotic and abiotic stresses seriously restrict its growth, development, yield, and fruit quality. Breeding new varieties with high quality and stress resistance is an effective approach to fundamentally address these cultivation constraints. The study reviews intraspecific recurrent selection methods of Vitis vinifera L based on a review of recent domestic and international literature on high-quality and stress-resistant grape breeding, combined with the relevant research findings of our research team The results show that: 1) The stress resistance of V. vinifera is controlled by minor-polygenes, which can be stably inherited to hybrid offspring.2) Recurrent selection can pyramid minor resistance polygenes from multiple parents into a single genotype through gene substitution, thereby significantly enhancing the stress resistance of new germplasm. 3) Intraspecific recurrent selection within V. vinifera does not rely on wild grape species as parents.On the premise of ensuring the fruit quality of new varieties, it can achieve effective breeding of grapes with high quality and comprehensive stress resistance through the substitution and accumulation of minor resistance polygenes. In summary, intraspecific recurrent selection within V. vinifera can effectively realize the breeding of grapes with high quality and comprehensive stress resistance, and this study opens up a new pathway for high-quality comprehensive resistance breeding of grapes.

ABSTRACT. As wine tourism globalizes, wineries and destinations increasingly serve two fundamentally different kinds of visitors. In traditional wine cultures — countries like France and the United States where wine is embedded in everyday life and regional identity — tourists seek sensory immersion, esthetic authenticity, and place-based connection. In non-traditional wine markets, where wine has emerged as a symbol of cosmopolitan aspiration and social distinction, visitors prioritize education, structured interpretation, and social visibility. These differences are consequential for experience design, yet segmentation still relies on demographic and behavioral indicators that cannot explain them. This study examines the cultural-value mechanisms behind those diverging preferences across four countries spanning both market types. Grounded in Consumer Culture Theory, Hofstede's cultural-value framework, the Theory of Consumption Values, and the Experience Economy, we examine how individual-level cultural values shape wine-tourism experience preferences through consumption values. Survey data from 809 wine tourists in the United States, France, Korea, and China were analyzed using SEM with metric invariance confirmed. Cultural values were operationalized as individual-level latent constructs rather than national Hofstede scores. Consumption values (quality, price, emotional, social, and environmental) served as mediators; educational, esthetic, entertainment, escapism, guided, and social/experiential preferences were the outcomes. Wine involvement and knowledge were tested as boundary conditions. Cross-national differences emerged on all cultural value dimensions and experience preferences. Esthetic appreciation was highest in traditional wine cultures; entertainment- and escapism-seeking were stronger in non-traditional markets, particularly China and Korea. The central finding, however, is not that countries differ — it is that individual-level cultural values explain those differences better than national Hofstede scores: individual-level models outperformed national-level models on every outcome (mean R² advantage = .131). The mediation pathway was recoverable only with individual-level specification; national scores retained 12 significant direct paths, indicating misattribution of mechanism at the aggregate level. Cultural values influenced experience preferences entirely through consumption values: all 36 direct paths were non-significant, while all indirect pathways were supported (bootstrapped CIs, 5,000 samples). Individualism and long-term orientation were the most consistent predictors; emotional, social, and quality values were the primary drivers. Full mediation held after controlling for demographics, consumption frequency, winery visit experience, and wine-tour interest. Moderated mediation showed that involvement and knowledge condition how consumption values translate into experience preferences. Environmental value was most sensitive: involvement weakened its effects on educational and esthetic preferences, while knowledge amplified its effect on guided-tour preference — knowledgeable, environmentally oriented visitors translate that value into demand for expert-mediated terroir interpretation. Segment responsiveness to sustainability positioning varies by expertise within markets, not only between them. These findings advance a culturally intelligent segmentation approach for the global vine and wine sector. Rather than treating nationality as a proxy for market behavior, wineries and wine regions should segment visitors by individual cultural and consumption values. For emerging markets, experience design should balance education, symbolic reassurance, social engagement, and structured interpretation. For mature wine markets, esthetic authenticity and sensory immersion remain central — the foundation for economically resilient and meaningful engagement with an increasingly diverse international visitor base.

ABSTRACT. Wine tourism has become an increasingly important component of the global vitivinicultural sector, contributing to economic resilience, territorial development, and enhanced consumer engagement. Drawing on the Global Wine Tourism Report 2025, based on a survey of 1,310 wineries across 47 countries, this paper provides a comprehensive international assessment of current dynamics, challenges, and strategic directions in wine tourism. The study was conducted by Hochschule Geisenheim University in collaboration with UN Tourism, International Organisation of Vine and Wine (OIV), the Great Wine Capitals Global Network, and WineTourism.com The results demonstrate that wine tourism is widely recognised as a significant economic driver. On average, it accounts for approximately 25% of winery revenues, with two-thirds of respondents describing tourism activities as profitable. Beyond direct financial benefits, wine tourism strengthens brand positioning, supports direct-to-consumer relationships, and the long-term competitiveness of wineries. At the territorial level, it contributes to rural development, employment, and the valorisation of cultural and natural heritage. The analysis highlights a transition from traditional offerings—such as tastings and cellar tours—towards more diversified, experience-based products, including gastronomy, cultural events, and personalised services. Simultaneously, wineries face structural challenges, notably declining wine consumption, economic pressures, and evolving consumer preferences, particularly among younger generations. Emerging trends indicate increasing demand for authentic, sustainable, and immersive experiences. Sustainability is becoming a core strategic dimension, with wineries integrating environmental and social practices into both production and tourism activities, although implementation varies across regions and winery sizes. The paper concludes with strategic implications for the sector, emphasising the need for professionalisation, innovation, digitalisation, and stronger integration of sustainability principles. From a policy perspective, the findings underline the importance of coordinated governance, infrastructure development, and stakeholder collaboration to support sustainable wine tourism development. Overall, the study demonstrates that wine tourism is entering a phase of global maturity, offering significant opportunities for the sustainable development of the vitivinicultural sector.

ABSTRACT. The global wine sector faces unprecedented challenges: a historic production low (237 Mhl in 2023), declining consumption, and climate impacts. Wine tourism has emerged as a strategic tool to diversify winery income, strengthen territorial branding, and foster sustainable development. However, evaluating and comparing wine tourism performance across different regions remains methodologically elusive due to fragmented indicators and lack of integrated frameworks. This research addresses that gap by developing and applying an ad‑hoc, multidimensional indicator system to assess wine tourism competitiveness and economic resilience in three OIV member regions: Bordeaux (France, traditional leader), Mendoza (Argentina, consolidated emerging destination), and Ningxia (China, fast‑growing new player).

The study adopts a quantitative‑comparative approach. Thirty‑one variables were selected from official sources (OIV, CIVB, INV, tourism boards) and organized into five dimensions: (1) Vitivinicultural Situation, (2) Supply, (3) Demand, (4) Socio‑environmental, and (5) Economic. For each dimension, synthetic indices were constructed (e.g., Wine Tourism Openness Index, Average Length of Stay Index, Tasting Cost Index, Air Quality Index). These were then aggregated into Weighted Indicators per Dimension (WIPD) using empirical weights derived from industry expertise, and finally into a Global Indicator per Region (IGR), allowing direct benchmarking.

Key results show significant differences in wine tourism models. Bordeaux achieves the highest IGR (1.67), excelling in Supply (air connectivity, 0.93; openness, 0.90) and Socio‑environmental performance (clean city, 0.80; sustainability years, 0.25), but its Economic dimension scores low (0.12) due to high tasting and accommodation costs – positioning it as a premium, exclusivity‑driven destination. Mendoza follows closely (IGR 1.56), leading in Vitivinicultural Situation (0.701 production share, 0.827 vineyard area) and Demand (average stay 4.2 days; awards per winery 0.509), yet air connectivity (0.18) and safety (0.38) constrain its international competitiveness. Ningxia, though with the lowest IGR (1.22), demonstrates the strongest Economic dimension (0.30), offering affordable tastings (TCI 0.161), accommodation (AAI 0.238), and transport accessibility (AAPWA 0.335), plus the highest safety index (0.73) – suggesting a strategy of accessible, high‑value wine tourism for cost‑sensitive segments.

The main contribution is a replicable, transparent indicator system that transforms raw data into actionable intelligence for policymakers and industry stakeholders. It identifies each region’s specific strengths and bottlenecks, enabling targeted public policies (e.g., improving air connectivity in Mendoza, enhancing urban cleanliness in Ningxia) and business strategies. For the global wine sector, the study demonstrates that economic resilience through wine tourism is not monolithic: tradition, affordability, and emerging innovation can each generate competitive advantage when aligned with local terroir and market positioning. The methodology is readily applicable to other OIV regions, facilitating cross‑regional learning and sustainable development of wine tourism worldwide.

ABSTRACT. Despite its growing economic and political relevance, wine tourism remains difficult to define within a shared European framework. For more than thirty years, research in tourism and management sciences has contributed to conceptualising wine tourism at the crossroads of visitor experience, winery development, destination marketing and regional development. Other contributions, particularly from geography and territorial studies, have emphasised the spatial, cultural and heritage dimensions of wine-producing regions. However, these approaches have often remained rooted in disciplinary perspectives.

What is still missing is a genuinely interdisciplinary and transdisciplinary definition able to connect legal frameworks, managerial practices, territorial governance and public policy. Such a definition is necessary to account for the hybrid nature of wine tourism, which involves not only visitors and wineries, but also appellation bodies, tourism institutions, public authorities, cultural actors and local communities. This definitional gap also limits the recognition of wine tourism as a fully-fledged sector, weakens the identification of its stakeholders, and complicates access to dedicated public policies, strategic decision-making tools and potential funding mechanisms.

This paper aims to contribute to the collective formulation of a European definition of wine tourism by combining legal, managerial and territorial perspectives. It builds on the interdisciplinary and transdisciplinary conference “Wine Tourism and Governance of Protected Designations of Origin: Law and Territorial Development”, organized by the Chair in Wine and Tourism, EM Strasbourg Business School, University of Strasbourg in collaboration with UGIVI, Union of Italian Jurists of Vine and Wine, and AIDV, International Association of Vine and Wine Law. The conference provides a unique empirical and reflexive setting, bringing together legal scholars, management researchers, appellation representatives, tourism institutions, wine professionals and territorial stakeholders from France, Italy and Portugal.

The originality of the paper stands in its hydride interdisciplinary, transdisciplinary and intercultural approach. It combines wine and tourism law, management sciences, tourism studies and territorial marketing to analyse how wine tourism can be governed as a collective activity embedded in Protected Designations of Origin and Geographical Indications. It also draws on both academic knowledge and professional expertise to identify operational governance mechanisms, stakeholder responsibilities and transferable good practices. Finally, it compares the Italian legal recognition of enoturismo as an agriculture-related activity with the current French parliamentary debate initiated by on the strategic recognition and simplification of wine tourism. This comparison suggests that the European challenge is no longer merely to promote tourism experiences around wine, but to define the legal, economic and organisational conditions required to structure wine tourism as a genuine European sector.

This article aims to offer a perspective that goes beyond an approach centered on the visitor or the winery, defining wine tourism as a European territorial ecosystem governed by rules. By presenting wine tourism as a politically relevant, multi-stakeholder field of action rooted in the local territory, this article contributes to the OIV’s 2026 theme aimed at defining new paradigms for the global wine sector. It argues that a European definition is not merely a semantic exercise, but a strategic tool for public policy and governance, paving the way for potential investments and the recognition of the sector as a distinct entity.

ABSTRACT. AI-based chatbots and virtual assistants are transforming digital marketing and customer relationship management, enabling personalised interactions, instant responses and permanent availability that increase satisfaction, brand loyalty and conversion rates while reducing operating costs. Beyond rule-based chatbots, autonomous assistants built on large language models understand natural language, keep conversational context, classify intentions and perform actions (recommend, filter, book). Here, WhatsApp stands out as a priority channel for its ubiquity, conversational familiarity, and business API capabilities (proactive messaging, interactive lists, follow-up templates), making it an ideal setting for AI agents that accompany the customer across the entire relationship cycle. Tourism is intensive in information and relationships, making it highly receptive to virtual assistants for planning, personalised recommendations, multilingual support, and bookings. Wine tourism adds an experiential, multi-resource component—wineries, gastronomy, accommodation, and heritage—that demands high personalisation. Wine routes, as a structuring tourism product, bring together many actors across a territory; an AI assistant can act as a single conversational interface. The advantages are clear: hyper-personalisation, multilingual reach into export markets, lead capture and qualification, proactive follow-up and actionable data for wineries and operators. In wine tourism, and specifically for wine routes, there are few real production deployments and almost no academic documentation on conversational AI. Our proposal addresses this gap directly. The Manchuela D.O. lies between the Júcar and Cabriel rivers, across Cuenca and Albacete (Castilla-La Mancha). Its wines have a distinctive character, with Bobal as the emblematic native grape. It spans over 7,000 ha of vineyards, more than 30 registered wineries and over 2 million bottles, around 50% exported. The Wine Route unites 23 municipalities and a rich ecosystem of visitable wineries, gastronomy, rural accommodation, and historical and natural heritage. BOBALIA (Bobal + AI) is a conversational AI system designed for the Manchuela Wine Route, serving over 100 members across three channels—Web, WhatsApp and Telegram—on a single AI core, database and personalisation logic. Its real-time architecture has functional layers: multichannel input via webhooks; orchestration with n8n (self-hosted on Railway), routing flows without a custom backend; a GPT-4o engine (OpenAI Assistants API v2, 128k context) with file_search for RAG and function calling; a Supabase database (PostgreSQL + pgvector) for leads, conversations, resources, interactions, wine data and metrics; and a vector knowledge layer (RAG over structured territory PDFs). Per message, the flow reads the lead, classifies the intention (winery, accommodation, restaurant, experience, Route, or general info), runs a hybrid search (SQL filters plus pgvector semantic similarity), and generates a personalised response that combines retrieved knowledge, profile, and history. A scoring engine computes an interest index (0–100) that triggers proactive WhatsApp follow-ups, and identity resolution unifies the user across channels. The roadmap includes fine-tuning on the wine corpus and expansion to other routes. The work shows the growing relevance of AI agents in the wine sector. It offers a real, in-production case—not a prototype—with low operating costs, accessible to rural territories and cooperatives with limited resources, and aligned with technological innovation, territorial identity, and smart rural development. The model is fully transferable to any designation of origin or wine route worldwide by simply replacing the knowledge base. BOBALIA can be presented as the first AI-based virtual assistant of a Wine Route. The presentation will include a brief live demonstration.

ABSTRACT. Caravaning tourism has experienced significant growth in recent years and has increasingly become linked with wine tourism in several part of the world. This paper presents the results of a mixed-methods research project conducted across all 13 German wine-growing regions, combining three complementary studies that analyse the phenomenon from both supply and demand perspectives. The first study investigated wineries offering caravan and motorhome parking facilities. Based on an online survey of 604 wineries, the analysis explored the prevalence of winery-based parking space, investment structures, offered services, pricing strategies, perceived advantages and disadvantages, and future development intentions. The findings show a dynamic increase in winery-based overnight facilities, particularly since the COVID-19 pandemic, driven by the desire to attract new customer groups and strengthen direct-to-consumer relationships. The second study focused on the demand side and examined the motivations, travel behaviour, wine-related activities, and consumption patterns of caravaning tourists in German wine regions. A total of 825 face-to-face interviews were conducted at 46 camping sites. The results demonstrate that caravaning tourists show strong interest in wine, gastronomy, landscapes, and authentic regional experiences. More than half of the respondents were first-time visitors to the region, while many purchased wine directly from wineries and expressed high interest in winery-related activities such as tastings, cellar tours, and gastronomy. The third study analyses caravaning tourists staying directly at wineries. More than 300 face-to-face interviews have been conducted to better understand motivations, expectations, satisfaction, and the economic relevance of winery-based overnight stays. Findings indicate particularly high levels of visitor engagement with wineries and regional wine culture. Overall, the combined results reveal growing interest in caravaning-related wine tourism from both supply and demand perspectives. Winery-based caravaning experiences represent an innovative and sustainable form of individual tourism that contributes to regional development, direct wine sales, visitor loyalty, and the diversification of wine tourism offerings in Germany.

ABSTRACT. Winter viticulture in Brazil, concentrated mainly in Minas Gerais, has been consolidating itself as a new wine-producing frontier based on the double pruning technique, which shifts grape harvesting to the winter season and enhances grape enological potential. Despite the growing appreciation of wines produced under this system, the sector faces challenges related to high production costs, small-scale production and the need to sustain premium positioning in a competitive market. In this context, wine tourism emerges as an economic strategy oriented toward territorial differentiation, direct sales and the construction of symbolic value associated with wine.

Drawing on the Experience Economy framework (Pine & Gilmore, 1998; 1999; Oh, Fiore & Jeoung, 2007), this study examines how winter wine wineries structure their wine tourism offerings through the four experience realms — Educational, Esthetic, Entertainment and Escapist experiences. The research adopts a quantitative and descriptive-exploratory approach based on a survey conducted with 42 wineries in Minas Gerais, selected from a universe of 96 active wineries previously identified through sectoral associations, territorial mapping and specialized databases. Data were submitted to exploratory factor analysis and cluster analysis, allowing the identification of different levels of experiential intensity among the investigated wineries.

The results reveal a sector predominantly composed of small wineries located in Serra da Mantiqueira and adjacent regions, with strong dependence on direct sales as a mechanism for value capture. The study shows that 59.5% of the wineries have production costs ranging from R$ 50.00 to R$ 120.00 per bottle, while direct sales represent the main commercial channel (48.3%), highlighting the importance of interaction between producers and consumers. A high incidence of outsourced vinification was also identified, carried out fully or partially by 66.7% of the wineries. This condition shifts the tourism experience from industrial facilities to vineyards, landscapes and technical narratives associated with the double pruning technique. Social media emerges as the sector’s primary communication mechanism (92.9%), reinforcing the centrality of the visual and symbolic circulation of experiences in digital environments.

The exploratory factor analysis empirically confirmed the four experience realms proposed within the Experience Economy framework, while the cluster analysis identified three distinct profiles of experiential maturity. The first group comprises wineries with low experiential intensity, characterized by poorly structured offerings and greater vulnerability to price-based competition. The second presents moderate intensity, with predominance of the Educational and Esthetic realms. The third group approaches the “sweet spot” proposed by Pine and Gilmore (1999), integrating Entertainment, Escapist, Educational and Esthetic dimensions into more immersive and memorable experiences. In these cases, the convergence of the four realms increases satisfaction, loyalty, intention to revisit and recommendation, strengthening the relationship between visitors, territory and wine. This configuration also supports higher prices and shifts the economic logic from bottle commercialization to the provision of experiences as the main unit of value generation.

The study demonstrates that the technical and territorial assets of winter viticulture are not sufficient, by themselves, to guarantee competitive differentiation. The distinguishing factor among the most advanced wineries lies in their ability to transform technique, landscape and rurality into economically valued experiences. It is concluded that wine tourism operates as a mechanism for sustaining emerging wine markets by converting experience, authenticity and territorial interaction into forms of value creation and economic differentiation.

ABSTRACT. From the football, beaches, and carnival that projected Rio de Janeiro to the world, a new landscape is emerging, capable of expanding the state's tourist and economic potential: high-altitude wine tourism. Among mountains, valleys, a mild climate, and paradisiacal scenery, Rio is consolidating a new cultural and tourist vocation through double pruning viticulture. At a time of record tourism, wineries are emerging with sophisticated and sensory experiences, connected to the demands of contemporary tourism, which seeks authenticity, well-being, gastronomy, nature, and exclusivity. In the high-altitude tropical regions, double pruning management is applied. The wines resulting from this management, whose harvest takes place after the winter solstice in the southern hemisphere, are called winter wines. The soils are predominantly classified in Red-Yellow Latosols, Cambisols, Lithic Neosols, and Argisols. The region's climate is classified as tropical highland Cwa (subtropical with dry winters and hot summers) and Cwb (subtropical highland or oceanic monsoon), both with hot, rainy summers and cold, dry winters. The average annual temperature varies between 16°C and 19°C, depending on altitude. In summer, between January and March, average temperatures reach 27°C, while minimum is around 16°C. In winter, between June and August, maximum drop to 22°C and minimum fluctuate between 10°C and 12°C, potentially registering temperatures below 0°C in the higher vineyard regions. The Serra region experiences high rainfall, with an average annual accumulation of 1,900 mm. Rainfall is distributed according to the season, divided into a rainy season (October to March), accounting for approximately 80% of the rainfall volume, with December being the wettest, exceeding 200 mm. The dry season (June to August) averages between 30 and 60 mm, with July being the driest month. The average accumulated precipitation during the formation cycle is approximately 1,140 mm, and during the production cycle it is 760 mm, with 50 mm during berry ripening. According to the Association of Winegrowers of the Serra do Rio de Janeiro (AVIVA), there are 40 wine-growing projects, distributed across the municipalities of Areal, Itaguaí, Nova Friburgo, Paraíba do Sul, Paty dos Alferes, Petrópolis, São José do Rio Preto, Teresópolis, and Três Rios, with more than 100 hectares of vineyards, with average properties of 4 hectares, distributed at altitudes ranging from 200 to 1,400 meters above sea level. The main varieties planted are still Syrah and Sauvignon Blanc; however, the projects are betting on distinct varieties that can differentiate themselves from the traditional model used in the Brazilian double pruning and winter harvesting management. Other varieties are being tested, such as: Cabernet Franc, Marselan, Merlot, Malbec, Sangiovese, Tannat, Pinot Noir, Garnacha, Tempranillo, Touriga Nacional, Nero D’Avola, Montepulciano, Cabernet Sauvignon, and Nebbiolo, among the red varieties. Among the white and rosé varieties: Chardonnay, Viognier, Alvarinho, Semillon, Chenin Blanc, the Moscato group, Gewürztraminer, Riesling Itálico, Ribola Gialla, and Vermentino. A major wine tourism and viticulture project is underway, supported by the Municipality of Maricá, which invests in tourism and the technology and food sectors through companies such as ICTIM, MARÉ, and AMAR, as well as the Free University of Wine, whose objective is to foster the training of people to work in this new wine tourism and gastronomy phase that the municipality and the state are experiencing. Currently, Rio de Janeiro boasts tourist wineries, integrating gastronomy, lodging, landscape, architecture, events, and immersive experiences inspired by international references. More than just producing wines, viticulture is driving a new economic arrangement in the interior of Rio de Janeiro state, strengthening tourism, the creative economy, and sustainable development in the mountainous regions.

ABSTRACT. With the rapid expansion of China’s wine industry, the concept of terroir has become a critical tool for establishing regional economic distinction and premium value. This presentation examines how terroir narratives are constructed in the Ningxia Helan Mountain East region, one of China’s most prominent wine-producing areas. Through textual analysis of official and unofficial sources, we argue that Ningxia’s terroir narrating is not monolithic. Instead, it is a contested and multi-vocal discourse shaped by interplay between State-led rural revitalisation goals which seek to establish the premium wine industry as a driver of rural development and ecological improvement, and the market-led pursuit of global wine recognition which requires narratives of authenticity, distinction and status. Expanding traditional frameworks of terroir that emphasise attributes of local climate, geology, and culture coming together into a characteristic taste of place, Ningxia’s terroir narratives highlight a new dimension: technology and scientific intervention. This technological emphasis not only aims to differentiate Chinese wine production from global competitors but also legitimises large-scale State-led transformation and reflects the State’s political imagination of rural modernisation and economic development.

ABSTRACT. The Itria Valley is a hilly rural area of high environmental, historical, and agronomic value located between the Adriatic and Ionian Seas, characterized by red limestone soils. Its traditional landscape is universally known for dry-stone walls and distinctive UNESCO World Heritage “trulli.” Local viticulture boasts a solid winemaking tradition based on native white grape varieties such as Verdeca, Bianco d'Alessano, and Minutolo. Despite its marked pedoclimatic vocation and rich biodiversity, the sector has undergone a structural decline and a sharp reduction in vineyard acreage over the last century due to socioeconomic and phytosanitary factors (land fragmentation, aging producers and vineyards, and emerging diseases). In this scenario, the Ri.Vi.Vi. pilot project, “Revitalization of Viticulture in the Itria Valley”—funded by the Puglia Region—aims to recover and enhance local viticulture. By integrating scientific research and economic planning tools, it seeks to create an operational model for sector revitalization that can be exported to other regional and Mediterranean areas. Among the seven planned actions, viticultural zoning stands out: through the identification of 18 potential homogeneous sub-zones, the monitoring of over 100 representative vineyards, and the creation of a network of 25 twin experimental vineyards, a solid database is being built. This database—which includes results from chemical-physical, FOSS, and NMR analyses of grapes, alongside bioclimatic and soil data—is essential for confirming the vocation of these areas and monitoring the effects of climate change. Economic instruments include updating production regulations (for the Locorotondo, Martina Franca, and Ostuni PDOs, and the Valle d'Itria PGI), establishing an updated Consortium for Protection and Valorization, and enhancing wine tourism as a business model for seasonal adjustment and experiential tourism. The goal is to combine viticulture and hospitality, viewing the vineyard as an attraction linked to landscape and biodiversity. Another key tool is a feasibility study to create a Public Wine Shop in the Itria Valley—a dedicated infrastructure for training, thematic reception, and reducing market access barriers, especially for small producers. To achieve these goals, a Citizen Science approach is being used to actively involve local communities and stakeholders in data collection and the co-creation of strategies, thereby increasing motivation and territorial awareness. This participatory process is operational through: -Two specific technical tables for wine producers and tourism operators. -Knowledge surveys involving the design and administration of structured questionnaires for wine producers, tourism/recreational facility operators, and tourists. These surveys gather ideas and proposals, identify critical issues and territorial promotion potential, investigate knowledge of local wines and consumption habits, and develop strategies to strengthen the wine tourism offering. -The development of promotional tools, including the creation of a digital archive of historical and landscape information to produce technical guides, informative brochures, and promotional items aimed at consolidating the identity of the "Valle d'Itria" brand. The project demonstrates that the survival of historic viticultural territories depends on the ability to converge scientific innovation with social governance and tourism valorization. While zoning and climate monitoring form the technical and scientific foundation of the project, wine tourism and Citizen Science ensure economic impact and cultural awareness within the local community. Preliminary results indicate that this integrated approach is essential to prepare the territory for global challenges, transforming viticultural biodiversity into an engine of sustainable and lasting growth capable of deseasonalizing tourist flows and enhancing agricultural areas.

ABSTRACT. Volatile organic compounds (VOCs) are major contributors to wine aroma and sensory quality. Their biosynthesis is strongly influenced by the metabolic interactions established among microorganisms during fermentation. Consequently, the taxonomic composition and biodiversity of the fermenting consortium play a pivotal role in determining the final aromatic profile of wine. Despite increasing evidence highlighting the importance of microbial communities in aroma modulation, the contribution of individual species and the mechanisms governing their interactions remain only partially understood. The present study provides the first evidence of the biostimulatory role of Candida oleophila YS209 during mixed fermentations involving Saccharomyces cerevisiae QA23 and the lactic acid bacteria Oenococcus oeni MLB6 and Lactiplantibacillus plantarum MLPK45K. By combining non-targeted metabolomics and microbial ecology approaches, metabolic dynamics and functional interactions within these microbial consortia were investigated. The presence of C. oleophila YS209 significantly influenced the performance of both alcoholic and malolactic fermentations, shortening their completion by approximately two days compared with control fermentations. Non-targeted metabolomic analyses revealed that C. oleophila YS209 released vitamin B6 and (R)-4-dehydropantothenate, a key intermediate in vitamin B5 biosynthesis, into the fermentation medium. Metabolomic evidence indicated that (R)-4-dehydropantothenate was assimilated by S. cerevisiae, promoting acetyl-CoA biosynthesis and inducing a metabolic shift toward enhanced ester production. Consistently, volatilomic profiling showed a marked increase in aroma-active esters, including ethyl, acetate and amyl esters. Ethyl hexanoate (+87.09%), ethyl octanoate (+164.20%), isoamyl hexanoate (+100%), isoamyl octanoate (+33.30%) and isoamyl acetate (+54.54%) showed the highest increases. Network analysis based on Debiased Sparse Partial Correlation modelling, integrating 161 discriminant metabolic features (VIP > 1) with volatilomic data, further supported the central role of (R)-4-dehydropantothenate-mediated cross-feeding in driving these aromatic enhancements. The observed metabolic behaviour highlights a cross-feeding interaction between C. oleophila YS209 and S. cerevisiae QA23. Although previously hypothesized, this cooperative mechanism is demonstrated here for the first time through integrated metabolomic and volatilomic evidence. Overall, C. oleophila YS209 emerges as a functionally relevant non-Saccharomyces yeast capable of reshaping microbial community metabolism and modulating the biosynthesis of aroma-active compounds during fermentation. These findings provide new insights into the ecological and metabolic interactions governing wine aroma development and support the exploitation of targeted microbial consortia as innovative biotechnological tools for improving wine quality.

Funding The study was supported by “Supply Chain and District Contracts” 5th call MASAF - PNRR M2C1-I 3.4 - funded by NGEU. Project “White Wine Identity: new horizons for an integrated and sustainable development of the Italian white wine supply chain”. CUP B79I21001220001. IRIS ID: PRJ-1058.

ABSTRACT. Saccharomyces cerevisiae serves as the primary functional microorganism responsible for alcoholic fermentation in winemaking, with its metabolic activities directly impacting wine aroma and quality. Acetic acid, a significant volatile acid produced during fermentation, can accumulate excessively, leading to undesirable vinegar-like off-flavors and adversely affecting the overall sensory balance. Consequently, the selection and breeding of wine yeast strains that produce low levels of acetic acid are crucial for the wine industry. While the central metabolic pathways associated with acetic acid formation have been thoroughly characterized, the genetic factors contributing to phenotypic variation in acetic acid production among industrial wine yeast strains remain inadequately understood. This study utilized indigenous S. cerevisiae strains obtained from spontaneous grape fermentations in the Ningxia wine region of China, alongside commercial wine yeast strains, to identify parental strains with distinct acetic acid production levels in synthetic grape must micro-fermentations. Two diploid strains, RV002 and 2R5-2, were chosen based on their significant differences in acetic acid production for quantitative trait locus (QTL) analysis. By deleting the HO gene of each parental strain using the Cre-LoxP system and inducing sporulation under optimized conditions, stable haploid derivatives were generated. Subsequent phenotypic assessment revealed R15-12 as the high-acetic acid parent (1.16 ± 0.12 g/L) and 2R12-4 as the low-acetic acid parent (0.54 ± 0.05 g/L). Whole-genome sequencing was carried out on the parental strains and extreme pools, followed by QTL mapping utilizing an integrated analytical approach that combined Δ(SNP-index), G-prime statistic, and Euclidean distance (ED) algorithms. Regions on chromosome IV (1,007,256 bp - 1,139,004 bp and 1,149,565 bp - 1,187,416 bp) and chromosome XVI (436,358 bp - 445,861 bp) were identified as candidate QTL regions associated with acetic acid production. To further characterize candidate loci, genes located within the QTL intervals were subjected to functional annotation, enrichment analysis, protein-protein interaction (PPI) network construction, and modular analysis. The candidate genes were classified into five major physiological modules, including glucose transport, acetic acid production and export, ribosome biogenesis and translational regulation, mitochondrial function and redox homeostasis, and membrane adaptation. Comparative sequence analysis of key candidate genes revealed a nonsynonymous mutation (V428C) located in the extracellular loop region of the hexose transporter gene HXT3 in the low-acetic-acid parental strain. Combined with functional prediction and evolutionary conservation analyses, the HXT3 V428C mutation was identified as a promising candidate causal variant potentially associated with reduced acetic acid production, although its direct phenotypic contribution requires further functional validation. This study provides new insights into the genetic architecture of acetic acid production in wine S. cerevisiae and establishes a theoretical foundation for the molecular breeding and industrial application of low-acetic-acid wine yeast strains.

ABSTRACT. Climate change is increasingly challenging the acid balance of grapes and wines, promoting higher pH, lower acidity, and greater reliance on corrective winemaking practices. Among the available acidification options, tartaric acid is the most widely adopted solution in winemaking. Improving the efficiency of its use is therefore a key objective to support more sustainable and adaptive oenological practices, allowing effective acidity correction while preserving wine quality. Based on the hypothesis that the same tartaric acid dose may exert different effects depending on the physicochemical state of the wine matrix at the time of addition, this study investigated, for the first time, whether acidification timing can modulate tartaric acid efficiency and phenolic evolution in red winemaking. A micro-vinification trial was carried out on Vitis vinifera L. cv. Freisa. The same tartaric acid dose (2.5 g/L), was applied at crushing, during alcoholic fermentation, after alcoholic fermentation, and after malolactic fermentation, with an untreated control. Acid balance, potassium, buffering capacity, organic acids, anthocyanins, flavanol-related parameters, and wine color were monitored throughout vinification. The treatment acidified after alcoholic fermentation did not complete malolactic fermentation, likely because the abrupt change in medium conditions may have affected bacterial activity, and was therefore excluded from the final comparative analysis. The timing of tartaric acid addition markedly affected final wine composition. Acidification after malolactic fermentation was the most efficient strategy, producing the lowest pH and highest total acidity. In final wines, this treatment reached pH 3.25 ± 0.07 and total acidity 6.29 ± 0.31 g/L, compared with pH 3.40 ± 0.01 and 5.61 ± 0.35 g/L at crushing, pH 3.38 ± 0.01 and 5.78 ± 0.06 g/L during alcoholic fermentation, and pH 3.79 ± 0.03 and 4.80 ± 0.10 g/L in the control. This higher efficiency was associated with stronger potassium depletion, suggesting more extensive potassium hydrogen tartrate precipitation. Buffering capacity also differed among final wines, confirming that timing influenced acid-base equilibria. In parallel, acidification timing affected anthocyanin evolution, flavanol-related parameters, and color expression, with treatment- and compound-specific responses rather than a uniform trend across wines. Acidification at crushing appeared to favor early anthocyanin extraction, although the response varied among anthocyanin forms, whereas acidification during alcoholic fermentation resulted in the lowest final concentration of monomeric anthocyanins, suggesting matrix-dependent losses likely associated with potassium hydrogen tartrate precipitation. In post-malolactic acidified wines, the lower final pH likely influenced subsequent anthocyanin equilibria and color expression. Flavanol-related parameters followed a different pattern, more consistent with evidence that higher pH conditions can favor total flavonoid extraction. However, responses differed among classes: low-molecular-weight flavanols varied according to acidification timing, whereas more polymerized fractions, such as condensed tannins, were not significantly affected. These divergent outcomes suggest that timing may be decisive, especially in varieties with distinctive phenolic profiles, influencing not only acid balance but also phenolic and chromatic development. These results show that the stage of tartaric acid addition is a decisive yet underexplored factor in red winemaking. Optimizing acidification timing according to the physicochemical state of the wine matrix may help achieve more efficient acidity correction, reduce inputs, and preserve wine quality, offering a practical contribution to more sustainable and adaptive oenology.

ABSTRACT. In recent years, Due to the impact of global warming, the potential ethanol concentration of wine grapes increased uninterrupted. Especially in warm-climate regions like the eastern foothills of Helan Mountain, the situation where stuck or sluggish malolactic fermentation induced by high ethanol content occurs frequently. Consequently, the screening of high ethanol tolerance strains is becoming an urgent problem to be solved for the wine industry. In this study, a lactic acid bacteria strain was isolated and purified from the naturally fermented Cabernet Sauvignon mash, where the grapes from the Qingtongxia sub-region of the east foothill of Helan Mountain wine region in Ningxia. Based on 16S rRNA gene sequencing and Whole Genome Sequencing, the strain isolation was identified as Lentilactobacillus hilgardii and designated Q19. Ethanol tolerance assays demonstrated that L. hilgardii Q19 remained viable in MRS medium with 19 % (v/v) ethanol. This tolerance substantially surpasses the commercial strains currently used in wine making, which ethanol tolerance cannot exceed 16 % (v/v). We compared L. hilgardii Q19 with the commercial O. oeni 31-DH in terms of fermentation rate, basic physicochemical indices, and main volatile aroma compounds. L. hilgardii Q19 fermented faster and produced wines whose indices, especially the levels of these volatiles, outperformed those obtained with the commercial strains. Particularly in terms of aroma composition, the fermented wine contained more 22 aroma compounds than O. oeni 31-DH, significantly enhancing the wine's flavour complexity. To verify the performance of L. hilgardii Q19 in large-scale wine fermentation, its direct vat set Freeze-Drying starter was prepared and inoculated in Cabernet Sauvignon wine to carry out MLF on a pilot scale, with commercial starter culture as control. The results showed that L. hilgardii Q19 direct vat set has an excellent ability to degrade L-malic acid and could successfully finish MLF. In addition, in terms of aroma and wine safety, compared with the control, the quantity and complexity of volatile compounds were increased after MLF, and biogenic amines and ethyl carbamate were produced less during MLF. Therefore, L. hilgardii Q19 has great potential for commercial use, its direct vat set could be applied as a new MLF starter culture in high-ethanol wines.

ABSTRACT. Tartaric acid is actively used in the production of wine and other products in all viticultural regions of the world. In this regard, special attention is paid at the national level in a number of countries to the quality control and, in particular, to the origin of tartaric acid. Internationally, tartaric acid analysis methods have been developed and are being proposed for use by the International Intergovernmental Organization of Vine & Wine (OIV), whose documents exclusively designate the natural L(+) isomer of tartaric acid extracted from grapes for practical use in winemaking. The COEI-1-LTARAC «L(+) Tartaric acid» specification, which includes requirements for the origin and properties of commercial preparations of L(+)-tartaric acid, as well as methods of analysis of OIV-MA-AS313-23 «Identification of L-tartaric acid by its origin from plants or fossil raw materials by measuring the activity of the isotope 14C» and resolution OIV-OENO 691-2025 «Determination of carbon isotope ratios 13C/12C and oxygen 18O/16O in L(+)-tartaric acid by isotope ratio mass spectrometry» are currently available in the database of official OIV documents. In the Russian Federation, the CIS interstate standard GOST 21205-2024 «Food additives. Tartaric acid L(+) E334. Technical specifications» has been developed and is being used to regulate the production and trade of tartaric acid, including for the purpose of quality control. Like the OIV documents, the interstate standard GOST 21205-2024 applies to preparations of L(+)-tartaric acid, which are commercially available in the CIS countries. According to the standard, the purity of commercial preparations of L(+)-tartaric acid should be at least 99.5 %. Tartaric acid must be obtained from plant raw materials or processed products that contain this compound in its native form (for example, grapes and processed products – tartar, pomace, solid and liquid sediments of winemaking). For purposes of identifying the origin of tartaric acid, the standard provides a norm for the isotopic composition of carbon 13C/12C, the quantitative range of which is from -24.0 to -21.0 ‰. The paper examines a new methodological approach developed for conducting research on the origin of tartaric acid contained in wine and other products. The approach includes three stages. At the first stage, the physico-chemical method is used to isolate and pre-purify tartaric acid from wine as part of a complex preparation. At the next stage, the complex preparation is subjected to final purification by acid separation and selective isolation of tartaric acid by preparative high-performance liquid chromatography. At the final stage, the isotopic composition of carbon 13C/12C is measured both in the complex preparation and in the fraction of tartaric acid obtained during preparative chromatography. To interpret the results and assess the origin of tartaric acid, the norms of GOST 21205-2024 and resolution OIV-OENO 691-2025 are used, according to which the minimum quantitative value for L(+)-tartaric acid of plant – grape origin should be -24.0 ‰. For additional confirmation of the measurement results and their final interpretation, data on the isotopic composition of carbon 13C/12C in carbohydrates and ethanol of the wine sample from which tartaric acid was isolated can be used. According to the results of prospective studies, the carbon isotopic compositions of the main components of natural wines (carbohydrates, organic acids, ethanol) are characterized by certain dependencies. In this regard, there are grounds for concluding that changing the composition of wine by adding synthetic tartaric acid to it will disrupt not only the isotopic composition of specific compounds, but also the interdependencies between them.

ABSTRACT. Global warming challenges wine quality in warm regions, resulting in low acidity and weak aroma. Employing Lachancea thermotolerans to induce biological acidification offers a cost-efficient and promising alternative to physical and chemical remediation strategies. This study aims to systematically evaluate the effects of L. thermotolerans on the chemical and sensory profiles of Marselan wine over time dimensions using dynamic bayesian networks (DBN). Results show that the colony number of L. thermotolerans had a greater impact on the titratable acidity of wine than individual colonies' acid-producing capacity. All tested yeasts increased wine color intensity, total phenolics (over 33%), and anthocyanins (over 25%). Notably, L. thermotolerans A38 not only exhibited moderate acid production but also increased the content of ethyl esters of fatty acids and reduced the higher alcohols, thereby enhancing fruity aromas while mitigating vegetal off-notes in wine. Based on the Dynamic Bayesian Network model, L. thermotolerans was confirmed to directly influence Saccharomyces cerevisiae, yeast population, fatty acids, organic acids, malic acid, and lactic acid. Among these, its impact on S. cerevisiae exhibited long-term effects, while the effects on the yeast population and lactic acid involved a combination of short and long-term effects. Additionally, L. thermotolerans also indirectly influenced higher alcohols, succinic acid, sourness, and saltiness by regulating lactic acid, exerting a sustained impact on the wine's flavor and volatile compounds. These findings offer the comprehensive effects of L. thermotolerans in the temporal dimension on wine, and provide new approaches to balance wine acidity, color, and flavor under warm climate conditions.

ABSTRACT. Calcium-induced instabilities are among the main problems encountered in bottled wines, and the precipitation of calcium tartrate (CaT) is becoming increasingly common due to the increase in calcium levels in grape must provoked by climate change. Calcium is present in wines at levels ranging from 30 to 200 mg/L. Its concentration depends not only on the amount naturally present in grapes and other parts of the bunch but also on technological operations. These include fining with calcium and sodium-based bentonites, deacidification with calcium carbonate, filtration with diatomaceous earth, and storage in poorly coated cement tanks. Wines with calcium levels above 70–80 mg/L are considered at risk for calcium tartrate instability. This instability leads to the formation of crystalline calcium L-tartrate, which appears as colorless or white, bipyramidal or rhomboid crystal deposits. The time required for spontaneous nucleation of CaT is much longer than that of potassium hydrogen tartrate (KHT), resulting in slower precipitation. Usually, CaT precipitation occurs after several months or years of bottle ageing. The initial step in CaT precipitation involves the formation of a soluble CaT species, which can aggregate and initiate nucleation. The crystallization process is similar to that observed for KHT. However, preventing CaT crystal formation in bottled wines is more challenging, as CaT’s solubility is not significantly affected by low temperatures. This is attributed to insufficient activation energy for crystal formation under cooling conditions. Crystal growth follows second-order kinetics and is influenced by factors such as alcohol content and ionic strength. Some works suggest threshold values of 80 mg/L for white and rosé wines and 60 mg/L for red wines, above which wines may be considered unstable. However, a red wine containing 60 mg/L calcium and a pH below 3.5 may show no precipitation, whereas at a pH of 3.7 or higher, abundant crystal formation is likely. Traditionally, wine stability for CaT precipitation has been assessed by calculating the ion concentration product and comparing it with the solubility product. An alternative approach is the mini-contact test, where a decrease in conductivity indicates CaT precipitation. Calcium tartrate instability occurs when the effective ionic concentration exceeds the solubility product, leading to crystal formation. Additives like metatartaric acid, carboxymethylcellulose (CMC), and potassium polyaspartate (KPA), are commonly used stabilizer against potassium bitartrate (KHT) crystallisation; however, they are not effectives or only weakly effective in stabilising calcium tartrate. Therefore, the exploration of alternative stabilisation strategies is essential. Alginic acid, an approved processing aid in winemaking, could be an alternative to CMC, metatartaric acid, and KPA due to its strong negative charge and ability to bind calcium ions. The main purpose of this study was to assess the efficacy of alginic acid as a CaT stabilizer compared to CMC and KPA in preventing CaT instability. The results showed that KPA did not increase CaT instability and even improved stability in some wines. Alginic acid outperformed both CMC and KPA in mitigating CaT instability, possibly due to its higher zeta potential and stronger calcium ion complexation ability. This study is the first to investigate the use of alginic acid as a potential CaT stabilizer in wines. Funding This research was funded by Fundação para a Ciência Tecnologia (FCT-Portugal) to CQ-VR Chemistry Research Centre—Vila Real (UID/00616/2025 https://doi.org/10.54499/UID/PRR2/00616/2025) Acknowledgments The authors acknowledge to SAI Enology company (Paredes, Portugal) for providing some wine analyses, wine samples, and stabilizers.

ABSTRACT. Global climate change frequently results in harvested grapes with elevated sugar levels and imbalanced acidity, leading to wines with harsh malolactic fermentation (MLF) conditions, such as high ethanol toxicity (>15% v/v) and extreme low pH. Under such severe cross-stress, traditional Oenococcus oeni monocultures often face sluggish or stuck fermentations. Establishing robust microbial consortia is a promising strategy, yet the exact synergistic metabolic mechanisms remain largely elusive. This study aims to decode the extracellular metabolic interactions between O. oeni SD2a and Lactiplantibacillus plantarum XJ25 under systematic physicochemical stresses, providing theoretical guidance for securing MLF in challenging vintages. A chemically defined grape juice medium (CDGJM) was subjected to alcoholic fermentation to yield a standardized baseline wine. A 3×3 full-factorial cross-stress matrix was then constructed by strictly adjusting the pH (3.2, 3.5, 3.8) and ethanol concentrations (12%, 14%, 16% v/v). Monocultures and co-cultures of SD2a and XJ25 were inoculated. Malic acid degradation and the evolution of 17 free amino acids were monitored via HPLC. To isolate true biological responses from abiotic matrix interferences, all utilization dynamics were rigorously corrected against specific pre-inoculation baselines (T0). Furthermore, an ethanol gradient (12%, 14%, 16% at pH 3.5) was selected for untargeted extracellular metabolomics (LC-MS) to visualize global metabolic footprints. Phenotypically, the co-culture strategy exhibited overwhelming superiority, successfully completing malic acid degradation under severe conditions (e.g., pH 3.5 + 16% EtOH) where monocultures critically failed. Crucially, pre-inoculation profiling (T0) revealed significant physicochemical matrix effects—such as acid-driven peptide dissociation and ethanol-induced precipitation—highlighting the necessity of baseline normalization in stress-ecology studies. Upon strict correction, the co-culture demonstrated highly synergistic amino acid utilization, particularly involving stress-associated precursors like arginine and specific branched-chain amino acids. Untargeted metabolomics further unveiled that escalating ethanol stress triggered profound global metabolic reprogramming. Rather than a simple additive effect, the bacterial consortium established a complex cross-feeding network, characterized by the extracellular accumulation and exchange of key osmoprotectants and energy-shunting intermediates, effectively buffering ethanol toxicity. The co-culture of O. oeni and L. plantarum drives emergent metabolic properties that transcend individual strain capabilities. By remodeling the amino acid matrix and rewiring global metabolic pathways, this consortium establishes a formidable defense against climate-induced ethanol stress. These findings offer a mechanistic foundation for developing next-generation mixed-starter cultures to ensure MLF security and wine quality in extreme enological environments.

ABSTRACT. Five Lachancea thermotolerans (Lt) strains (F108, F111, A54, L31-Blizz™, and Laktia™) with variable capacities to produce lactate and decrease pH were evaluated from an oenological perspective using a quantitative proteomics approach. A total of 3,588 non-redundant proteins were identified. The control of wine pH by Lt is a powerful tool to improve wine quality and stability, especially in the current context of global warming, which is characterized by low acidity, high pH, and unbalanced grape composition. The lactate dehydrogenase (LDH) content varied among strains, and its expression correlated with acidification capacity. Furthermore, the expression of several other enzymes affected properties with significant sensory and technological impacts. This research opens new possibilities for wine acidity management and bioprotection, providing a deeper understanding of the role of Lt in bioacidification for industrial-scale applications. Coordinated project AEI GENBIOACIDNONTH - PID2024-159270OB-C21 y C22 Reference Carrera, M., Calo-Mata, P., Barros-Velázquez, J., Pazos, M., Bañuelos, M. A., Morata, A. Assessment of the enological potential of several strains of Lachancea thermotolerans. A proteomic approach. Submitted Food Chem.

ABSTRACT. Objective: In conventional winemaking, malolactic fermentation is usually initiated after the completion of alcoholic fermentation, which often results in a prolonged fermentation period and unstable aroma formation. To meet the demand for efficient production and precise flavor quality control in fermented foods, this study investigated an aroma-enhancing winemaking technology based on three-strain alcoholic–malolactic co-fermentation involving Lactobacillus brevis LB-21, Saccharomyces cerevisiae, and non-Saccharomyces yeast. Particular attention was paid to fermentation kinetics, microbial colonization patterns, and the formation of key aroma compounds. Methods: A three-strain alcoholic–malolactic co-fermentation system involving lactic acid bacteria, non-Saccharomyces yeast, and S. cerevisiae was established for wine production. Single alcoholic fermentation and conventional sequential alcoholic–malolactic fermentation were used as controls. Fermentation performance and strain compatibility were compared among different strain combinations and inoculation strategies. Viable cell plate counting and liquid chromatography were used to analyze the fermentation kinetics and microbial colonization patterns of the co-fermentation system. Sensomics analysis was applied to investigate the key aroma compounds in co-fermented wines and their aroma-contributing mechanisms. Results: Fermentation kinetics and strain compatibility analyses showed that the early involvement of non-Saccharomyces yeast and lactic acid bacteria had only a limited effect on alcoholic fermentation by S. cerevisiae. The three-strain co-fermentation system successfully completed both alcoholic fermentation and malolactic fermentation, and the basic physicochemical parameters remained within normal ranges, indicating good fermentation stability. Although Oenococcus oeni SD-2a exhibited relatively strong stress tolerance in the wine environment, the synergistic fermentation between L. brevis LB-21 and non-Saccharomyces yeast was more pronounced. In particular, when LB-21 was combined with Pichia fermentans Z9Y-3, it rapidly colonized during the early fermentation stage and showed high cellular activity and malic acid degradation capacity. This may be related to the increased levels of metabolites such as mannose and mannoproteins in the fermentation matrix promoted by non-Saccharomyces yeast. Based on strain compatibility, fermentation efficiency, and acid conversion capacity, the combination of S. cerevisiae SC-19, Z9Y-3, and LB-21 was identified as the optimal three-strain co-fermentation consortium. Compared with conventional sequential fermentation, this consortium shortened the alcoholic–malolactic fermentation duration by 30–50%, increased the total concentration of volatile compounds in wine by 30–40%, and significantly enhanced sweet-fruity and sour-fruity aroma intensities. Sensomics analysis showed that the increased fruity aroma in three-strain co-fermented wines was mainly contributed by ethyl butyrate, diethyl succinate, isoamyl acetate, β-damascenone, ethyl lactate, and α-terpineol, among which ethyl butyrate and ethyl lactate made the most prominent contributions. Conclusion: The L. brevis LB-21-mediated three-strain co-fermentation system involving non-Saccharomyces yeast and S. cerevisiae enabled stable alcoholic–malolactic fermentation, shortened the fermentation period by approximately 40%, and increased the total concentration of aroma compounds by 30–40%. Fruity esters were the key aroma-enhancing compounds, especially ethyl butyrate and ethyl lactate.

ABSTRACT. This study presents a highly efficient and environmentally sustainable methodology for the extraction and purification of procyanidins (PC) from grape pomace (GP). By integrating ultrasound-assisted extraction (UAE) with natural deep eutectic solvents (NADES) and macroporous resin purification, the research addresses the growing global need to valorize agricultural by-products and mitigate food system waste. The extraction process utilized choline chloride-glycerol (ChGly) as the optimal NADES due to its superior extraction efficiency, antioxidant capacity, and thermal stability. The procedural parameters were systematically refined using single-factor experiments and Box-Behnken Design (BBD) response surface methodology (RSM) to maximize the recovery of target compounds. Based on the regression model predictions, the optimal conditions were determined to be an extraction temperature of 75°C, an extraction time of 9 min, a liquid-solid ratio of 37 mL/g, and an ultrasonic power of 430 W. Under these optimized parameters, the experimental PC yield achieved was 41.28 ± 0.64 mg CE/g DW, which closely aligned with the model's theoretical predictions. Kinetic studies demonstrated that the extraction process followed a second-order kinetic model. Furthermore, a 500 mL scale-up experiment successfully validated the method's feasibility for larger-scale applications. The synergistic effects of UAE and the ChGly solvent significantly enhanced the recovery of polyphenols, flavonoids, and PC compared to traditional solvents. This enhanced recovery correlated with vastly superior in vitro antioxidant capacities, as measured by DPPH, ABTS, and FRAP assays. Scanning electron microscopy (SEM) analysis confirmed this synergy at a microscopic level, revealing that the combination of ultrasonic cavitation and NADES effectively fragmented the cellular structure of the grape pomace, thereby accelerating mass transfer and the release of intracellular substances. For downstream processing, AB-8 macroporous resin was selected to separate and enrich the PC due to its optimal adsorption and desorption capacities. Utilizing a 30% ethanol elution gradient resulted in an eluate with a high PC purity of 79.87 ± 0.81%. Demonstrating robust sustainability and economic viability, the ChGly solvent was successfully recovered with an efficiency of 94.15 ± 1.05%, maintaining a re-extraction performance equivalent to 95.02 ± 1.90% of the fresh solvent. Ultimately, this research offers a green, efficient alternative for extracting high-value bioactive compounds from food by-products, demonstrating significant potential for industrial implementation and sustainable food production.

ABSTRACT. Introduction

The market of dealcoholized wines has significantly increased in recent years due to growing interest in healthier lifestyles and no/low-alcohol beverages. Although several technologies/enological approaches are currently available for alcohol removal, limited scientific evidence is available regarding the effects of dealcoholization on wine composition, sensory properties and biological activity (1, 2). Polyphenols and flavonoids in grapes and wines are known for their antioxidant and anti-inflammatory activities, particularly through modulation of oxidative stress and inflammatory pathways, such as NF-κB signaling (3). The aim of this study was to evaluate the chemical profile, antioxidant capacity, anti-inflammatory activity and sensory properties of different commercial dealcoholized wines available on the Italian market.

Materials and Methods Four commercial dealcoholized wines (white, rosé, red and sparkling) were included in the study. Physico-chemical parameters, total polyphenols, flavonoids and anthocyanins were determined spectrophotometrically, while phenolic profile was obtained by LC-MS/MS. Antioxidant activity was assessed using DPPH and ORAC assays. Biological activity was evaluated in TNF-α-stimulated gastric epithelial cells. Cell viability was assessed by MTT assay, while anti-inflammatory activity was investigated through ELISA quantification of IL-6 and IL-8 release and NF-κB luciferase assay. A sensory panel test involving 31 non-trained volunteers was also conducted. Results Dealcoholized wines showed higher acidity and lower sugar content compared with traditional wines, reflecting early grape harvesting and dealcoholization processes. Among dealcoholized samples, the red wine exhibited the highest total polyphenol content (2737.53 ± 34.52 mg GAE/L), flavonoid concentration (4643.18 ± 1.54 mg catechin/L) and anthocyanin levels (187.64 ± 0.55 mg Cyanidin-3-glc/L). LC-MS/MS analysis characterized wines for their content in major anthocyanins, including malvidin-3-O-glucoside and peonidin derivatives, together with gallic and caffeic acids. Antioxidant activity strongly correlated with phenolic content, with red wine showing the highest DPPH and ORAC scavenging capacity. No cytotoxicity was observed in gastric cell lines. Biological assays showed that the red dealcoholized wine was the most active in reducing NF-κB-driven transcription induced by TNF-α. A mild reduction in IL-6 and IL-8 secretion was also observed. The sensory evaluation revealed a generally positive acceptance of dealcoholized wines, particularly among younger participants (18–35 years old).

Conclusions

This study shows that dealcoholized wines is still a source of phenolic compounds despite ethanol removal. Red dealcoholized wine showed the highest phenolic content, antioxidant capacity and anti-inflammatory activity in gastric cells by modulating NF-κB pathway. In addition, sensory evaluation showed a favourable perception of dealcoholized wines, especially among younger consumers. These results support the potential of dealcoholized wines as alternative beverages combining reduced alcohol exposure with preservation of bioactive compounds. Further studies are needed to compare dealcoholized and alcoholic counterparts and to investigate additional biological effects of these products.

References

1. Kumar Y et al. Food Bioprocess Technol. 2024. 2. Waterhouse AL. Ann N Y Acad Sci. 2002;957:21–36. 3. Restani P et al. Nutrients. 2025;17:1608.

ABSTRACT. Grapes (Vitis vinifera L.) are one of the richest natural sources of polyphenolic compounds with proven antioxidant activity, playing an important role in regulating oxidative stress in the human body. The total polyphenol content in grape raw material ranges from 60–600 mg GAE/100 g of fresh weight, depending on the variety, genotype, and morphological part of the berry. The highest concentrations are found in the skin and seeds, reaching 30–150 mg/g of dry weight in the form of proanthocyanidins, tannins, anthocyanins, and phenolic acids.

Ukrainian grape varieties, adapted to continental climate conditions and abiotic stresses, are characterized by an increased synthesis of phenolic compounds, which forms their unique antioxidant profile. Experimental data show that grape extracts provide 80–90% inhibition of free radicals (DPPH, ABTS), while ORAC values can reach 3000 μmol TE/g. Extracts from skins and seeds demonstrate 2–5 times higher biological activity compared to pulp.

Special attention is given to grape processing by-products (pomace, seeds, skins), which are a concentrated source of bioactive compounds and can be used to create functional food concentrates and nutraceuticals. Their utilization reduces losses of biologically valuable raw material by up to 30–40% and increases resource efficiency in winemaking.

In the context of increased oxidative stress, particularly under socio-economic crises and armed conflicts where environmental stressors intensify, grape-based food concentrates may be considered a means of nutritional support for the human body. They potentially help reduce the effects of oxidative load due to their high content of natural antioxidants.

Thus, grape food concentrates from Ukrainian varieties combine high biological value, functional potential, and significance for the sustainable development of agri-food systems and preventive nutrition.

ABSTRACT. The French Wine and Vine Institute (IFV) has shown that the carbon footprint of the wine industry is approximately 1.20 kg CO2 equivalent per liter of wine, and that about 50% of this carbon footprint is linked to the manufacturing and end-of-life management of glass bottles. Packaging manufacturers, key stakeholders in the industry's future, offer solutions. Carbon footprint of these solutions has been quantified by the IFV. Although 50% of French wine sector's carbon footprint is linked to glass bottles, it is possible to reduce footprint. Reducing the weight of bottles is the first eco-design action to implement. A 690g glass bottle has a carbon footprint (per liter of wine) of 1 kg CO2 equivalent, while the same bottle reduced to 395g has a carbon footprint of 0.6 kg CO2 equivalent. The 300g bottle recently launched by Verallia has a carbon footprint of 0.47 kg CO2 equivalent, representing a 53% reduction in carbon footprint compared to the 690g bottle. Tinted glass bottles (green, oak leaf, etc.) contain more cullet (recycled glass) than clear bottles. In its studies, the French Wine and Vine Institute (IFV) applies a recycled glass content of 80% for tinted bottles and 40% for clear bottles. For a 450g glass bottle, switching from clear to tinted glass reduces the packaging's carbon footprint by 4%. Some manufacturers offer higher recycled glass ratios. An eco-design initiative within a corporate social responsibility framework can also begin by engaging with suppliers to encourage them to offer tinted or clear bottles containing as much recycled glass as possible. There are also alternatives to glass bottles. Switching from a 690g glass bottle to a 5L bag-in-box (BIB) reduces the packaging's carbon footprint by 90%. Indeed, BIBs, as well as PET bottles and cans, have a significantly lower carbon footprint than even lighter-weight bottles. This is due to the weight difference. A PET bottle weighs approximately 50g, a 25cl can weighs 11g, and a 5L BIB weighs approximately 190g (including the box, pouch, and tap). Carbon is not the only environmental impact. Other indicators must be considered. The aluminum and plastics used in PET bottles, cans, and bag-in-box containers also have environmental impacts based on other criteria. Cans, due to their primary material, aluminum, have a higher impact than other packaging methods (including glass) on the human toxicity indicator. Aluminum production causes heavy metal pollution of the air, soil, and water, exposing populations to chemical contaminants. Furthermore, plastic production has a greater impact than other materials on the depletion of non-renewable resources. Finally, microplastic pollution caused by end-of-life management is not currently taken into account in environmental assessment methodologies.

ABSTRACT. Wild East Asian Vitis species constitute one of the world’s richest yet least-exploited reservoirs of adaptive traits for breeding disease resistance and stress tolerance wine grape varieties. However, global viticulture depends almost entirely on Vitis vinifera L.(commonly called as European grapes), which has essentially no resistance to downy mildew (Plasmopara viticola) or powdery mildew (Erysiphe necator), among other diseases. Likewise, the European grapes are the least tolerant to the environmental stress such as low winter temperature as their buds are killed at ‒15 to ‒20 °C. East Asia, a primary centre of Vitis diversity, offers the genetic complement to these weaknesses. Vitis amurensis Rupr., for instance, is the most cold-hardy species in the genus Vitis, surviving roughly ‒40 °C and enabling viticulture in cold regions where vines otherwise require costly winter burial. East Asian species also carry strong, genetically defined mildew resistance on chromosomes largely independent of North American resistance loci, making them ideal for resistance-gene pyramiding and reduced-fungicide and sustainable viticulture. Critically, and unlike North American V. labrusca, East Asian species lack the AMAT-driven “foxy” methyl-anthranilate aroma, adding deep anthocyanin colour, distinctive 3,5-diglucoside pigments, elevated resveratrol and bright acidity. Their hybridization with V. vinifera has been attempting for years to combine stress tolerance and fruit quality of both grapevines.Whether such cultivars succeed, however, depends on both viticulture and consumers whereas acceptances are normally contracted between traditional versus new wine drinkers, and established versus emerging markets. Old World demand is anchored to appellation, terroir and a fixed roster of V. vinifera varieties and remains conservative toward novel cultivars. Newer and younger consumers, and emerging markets — above all China, with its red-wine-dominated, sweetness-tolerant, origin-driven preferences show greater openness to novelty, local identity and sustainability.

ABSTRACT. To breed high-quality and cold-resistant wine grape varieties, the reciprocal cross progenies of Eurasian grape ‘Dunkelfelder’ and ‘Ecolly’ were used as experimental materials, the genetic analysis and comprehensive evaluation of winter bud mean high-temperature exotherm （mHTE） and mean low-temperature exotherm (mLTE) of 244 intraspecific Hybrid Progenies of ‘Dunkelfelder’ and ‘Ecolly’ were carried out in 2023, 2024 and 2025 by using differential thermal analysis(DTA). The results showed that: 1) The mHTE and mLTE values of winter buds in the intraspecific hybrids were continuously distributed, conforming to a normal or skewed normal distribution; The heritability of mHTE and mLTE values in the winter buds of the progenies of reciprocal crosses was more than 80%, and the generalized heritability ranged from 0. 61 to 0. 80. 2) There was a positive correlation between the mHTE and mLTE values of winter buds， and the correlation coefficients in 2023, 2024 and 2025 are 0. 5498, 0. 5139 and 0. 3036, respectively. The judgment coefficients of the regression model differ greatly between years, the determination coefficients in 2023, 2024 and 2025 are 0. 3023, 0.2641 and 0. 0921, respectively. 3) According to the mHTE and mLTE values of winter buds for three consecutive years, among the 224 intraspecific hybrids of Vitis vinifera L. , 2106007, 2006008 and 2006014 of combination six, and 2110007 and 2010031 of combination ten can be regarded as the better cold-resistant strains. This study revealed that the cold resistance in V. vinifera belongs to quantitative trait inheritance, and a few superior strains of cold resistance can be created by intraspecific hybridization.

ABSTRACT. France, a country with a long-standing historical and traditional culture of major grape varieties now cultivated throughout the wine-producing world, embarked in the late 1980s on grapevine hybridization programs driven by research conducted by INRAE. This initiative was first launched by Alain Bouquet, who introgressed the powdery mildew resistance factor Run1, derived from Vitis rotundifolia, into a Vitis vinifera genetic background through successive backcrosses. Then, in the early 2000s, the UMR SVQV at the INRAE Colmar Center continued this momentum by launching the INRAE-RESDUR breeding program, whose objective is to create new wine grape varieties with polygenic resistance to downy mildew and powdery mildew. This program is based on a clear strategy of pyramiding resistance factors in order to ensure greater durability in the deployment of these new varieties. These hybridization efforts are lengthy and require several successive stages of validation. First, the heritability of resistance factors in the progeny is assessed through marker-assisted selection (MAS). This is followed progressively and successively by vineyard phenotyping, including oenological evaluation and sensory tasting. Thus, in 2018, a first generation of varieties, known as Resdur1, was registered in the French Official Catalogue: Artaban, Floreal, Vidoc, and Voltis, carrying the resistance factors Rpv1, Rpv3.1, Run1, Ren3, and Ren9. Since their registration, more than 1,700 hectares have been planted in France. Floreal is currently the dominant variety, with approximately 900 hectares planted. Subsequent breeding generations followed, incorporating the downy mildew resistance factor Rpv10 as well as the black rot resistance factor Rgb1. To date, 18 varieties resulting successively from the INRAE-Resdur1, 2, and 3 programs have been registered in France. IFV oversees their initial dissemination through its selection center (formerly ENTAV), located in southern France near Montpellier. Some of these varieties are attracting interest in Europe and internationally. For example, Voltis is beginning to be cultivated in Champagne and has been included in an experimental framework aimed ultimately at its integration into the local appellation specifications. As part of their partnership to promote these new varieties, INRAE, its subsidiary Agri-Obtentions, and IFV have decided to export some of them to selected countries. Floreal and Voltis are now beginning to be commercialized in the United States. More recently, Coliris, a black grape variety, and Opalor, a white grape variety, were sent to China in partnership with the company Dalival. Currently under quarantine, they may become commercially available within the next few years. Other varieties may follow. The dissemination of these varieties in these countries is carried out under plant variety protection conditions (Plant Breeders’ Rights), providing guarantees to local partner companies associated with the common ENTAV® brand of the French institutes involved. This presentation will provide an overview of these research efforts, to which wine-growing regions have now been closely associated for the past ten years through programs dedicated to the creation of resistant varieties with regional typicity. The goal is to hybridize emblematic grape varieties with genotypes carrying resistance factors in order to obtain offspring that have inherited resistance genes while maintaining phenotypic, oenological, and organoleptic characteristics as close as possible to those of their illustrious vinifera parents.

ABSTRACT. Flavescence dorée (FD) is a serious quarantine grapevine disease, epidemic in Europe, causing important decreases of grape and wine production. Vitis vinifera varieties are generally highly susceptible and easily die in a few years. Only a few varieties show resistance to FD, such as Tocai friulano, Corvina, Nebbiolo and Moscato bianco. Moreover, other Vitis species and interspecific hybrids used as rootstocks are usually resistant and/or tolerant to the disease. In this work, leaf-level hyperspectral and UHPLC/QTOF analyses were performed to identify biomarkers associated to FD susceptibility or resistance. A controlled greenhouse experiment was conducted using four different V. vinifera varieties with opposite phenotype: Chardonnay (CHA) and Glera (GLE), very susceptible; Tocai friulano (TOC) and Corvina (COR), almost resistant. Moreover, three rootstocks were included in the trial: 140 Ruggeri (140RU), Vitis rupestris du Lot (RUP) and Kober 5BB (K5BB). In June 2025 spectral data were collected two times from the fifth and sixth leave using a SpectraVue Leaf spectrometer (360–1100 nm) to quantify vegetation indices. The same leaves were then ground using liquid nitrogen for UHPLC/QTOF metabolomic analysis. Results from potted plants showed that cultivar and timepoint significantly affected the spectral indices, but there was no interaction cultivar × timepoint, meaning that data are consistent across cultivars and that the observed differences are constitutive traits. Among 24 indexes, 11 were significantly different between varieties, and in particular those related to boron, manganese, nitrogen, phosphorous, carotenoid and chlorophyll (BI, MnI, NI, NBI, PI, Cl Green, MCARI, NPCI642, CRI1, VOG2, and VOG3). PCA analyses showed that the first dimension explained 70% of the variance. Two clearly separated clusters were identified, with no overlap between them: GLE and CHA, the most susceptible varieties, were clearly grouped separately from all the others, which are more resistant, i.e. both V. vinifera (TOC and COR) and rootstocks (RUP, K5BB and 140RU). Concerning metabolites, PCA and PLS-DA were applied on 99 metabolites to discriminate the top 25 metabolites associated to the differences among varieties, which were mainly catechins, quercetins, and procyanidins and their derivatives. Based on the clustering patterns of those metabolites, three groups were clearly identified: the first included the most susceptible V. vinifera varieties CHA and GLE; the second grouped together TOC and COR, the most resistant V. vinifera varieties; while the third cluster was constituted by the three rootstocks (RUP, K5BB and 140RU). Finally, multi-block data integration via DIABLO was used to identify the key drivers of the grouping. A strong positive or negative correlation was found among most of the spectral indexes and the 25 metabolites. These results demonstrated the potentiality of some spectral indexes and metabolites to be biomarkers of FD susceptibility and resistance. In summer 2026 the acquisition of spectral data is ongoing also in vineyard, from 30 different grapevine varieties with opposite phenotype, planted in an experimental plot, in order to confirm these preliminary findings.

ABSTRACT. Green manure represents a valid strategy for improving the physical, chemical, and biological characteristics of the soil, reducing erosion, and promoting the balance of the vineyard's agro-ecosystem. The research was conducted in 2025 in Puglia in a vineyard of seedless table grapes (cv. Luisa), covered with plastic film to advance the harvest time. The three treatments compared were: treatment L (soil completely tilled on the row and between the rows); treatment S1 with sowing a green manure mixture (legumes 56%, grasses 32%, brassicas 9%, borage 3%) on part of the inter-row; treatment S2 with sowing a different green manure mixture (legumes 74%, grasses 22%, brassicas 2%, borage 2%) on part of the inter-row. Shoot growth did not differ between the treatments until the second ten days of April. Afterward, the shoots in the proximal part of the S2 vines showed less growth, while the shoots in the middle and distal parts of the fruiting canopy showed no reduction in growth. Green manure induced higher soil respiration values, with treatment S2 recording higher values than S1. Soil water content showed higher values in treatment L. Stomatal conductance showed no significant differences between the treatments. At harvest, no differences emerged in the production and chemical parameters of the juice, except that the grapes in treatment L had greener berries. Green manure did not cause a quantitative or qualitative reduction in yield per vine, and initial competition did not have any negative effects on vigor.

ABSTRACT. The pressure of fungal diseases such as powdery mildew (Erysiphe necator) and downy mildew (Plasmopara viticola) represents the main biotic constraint for grapevine cultivation worldwide [4]. Historically, the control of these pathogens has relied on the application of numerous fungicide treatments during the crop cycle, a model that drastically increases production costs, accelerates the emergence of resistance, and generates a negative environmental impact associated with the intensive use of agrochemicals [1, 2]. The growing need to develop more sustainable agricultural systems, alongside global regulations demanding a reduction of chemical residues in fresh fruit, makes it essential to obtain new commercial seedless varieties that integrate genetic resistance to these exogenous fungi, thereby reducing the carbon footprint and the environmental impact of the crop.

The selection process combined molecular and phenotypic evaluation of segregating populations to optimize breeding efficiency and ensure the successful introgression of resistance factors [3]. First, marker-assisted selection (MAS) was applied to achieve early identification of candidate resistance genes for downy mildew (Rpv) and powdery mildew (Ren/Run) [4]. Subsequently, the functional resistance of pre-selected genotypes was validated through in vitro bioassays using leaf disc tests, which were inoculated under controlled conditions with spore suspensions of both pathogens to quantitatively evaluate the sporulation level. Finally, the selected individuals were established in experimental plots to evaluate their agronomic performance, organoleptic quality, and postharvest aptitude [3].

The evaluations led to the selection and registration of the first commercial seedless varieties from the program that integrate resistance factors against fungal diseases, highlighting the registration of the varieties Rose Caramel and Itumseventeen. This resulted in a drastic reduction in the need for phytosanitary treatments in the field, with both varieties maintaining the standards of high productivity, optimal berry size, crisp texture, and excellent shelf life demanded by international markets [5]. Cultivating these varieties ensures fewer chemical residues for the consumer, contributes to soil preservation, protects ecosystem biodiversity, and reduces environmental impact, thus constituting an optimal and competitive solution for growers focused on organic farming.

ABSTRACT. To the study was to analyze the differences in physiological indicators of different cold resistant and drought resistant grape varieties during winter， and reveal the causes and key periods of grape overwintering death. Three grape varieties with different cold resistant and drought resistant abilities （cold resistant and drought resistant ability：‘Red Globe’<‘Meili’<‘140902’） were subjected to natural overwintering experiments for two consecutive years， and multidimensional analysis was conducted based on phenotype， physiology， and environment. The results showed that： 1） The germination rate of ‘140902’ during the two-year overwintering period was around 70% at the end of March， and the aboveground parts of ‘Meili’ and ‘Red Globe’ died at the end of March. At this time， the germination rate of‘Meili’ was≤10%， and the germination rate of ‘Red Globe’was 3. 33%. 2） The average accumulation of proline during the two-year overwintering period of ‘140902’ was 31. 87 μg/g， which was higher than that of ‘Meili’（20. 69 μg/g） and ‘Red Globe’（14. 05 μg/g）； Soluble sugars accumulate rapidly from December 20， 2023 to January 9， 2024， and from January 9 to 30， 2025， which was faster than the accumulation of low and medium cold resistant and drought resistant varieties； The growth rates of ascorbic acid content were 20. 44% and 16. 34%， respectively， which were lower than those of low to medium cold and drought resistant varieties. 3） The end of January to the mid of February and the entire month of March were two critical periods， during which the survival rate of low to medium cold and drought resistant varieties drops sharply. 4） Through regression analysis， the survival rate of the medium resistant variety （line）‘Meili’was most affected by ascorbic acid， while the survival rate of the low resistant variety （line）‘Red Globe’ was most affected by total moisture content. This study clarifies the core regulatory mechanisms and key environmental stress nodes for overwintering survival of different cold resistant and drought resistant grape varieties， providing theoretical basis and practical reference for grape stress resistant breeding and optimization of soil free cultivation techniques in northern regions.

ABSTRACT. To create new germplasm of seedless grapes with muscat flavor, we conducted seven cross combinations involving four stenospermocarpic seedless grape varieties ‘Ruby Seedless’, ‘Aishenmeigui’, ‘Huozhouziyu’ and ‘Wuhecuibao’, with the male parents being the varieties ‘Jumeigui’, ‘Aishenmeigui’, ‘Shine Muscat’, and ‘Muscat Hamburg’, respectively. The purpose of this study was to create new germplasm of seedless grapes with muscat flavor and to compare the effects of different female and male parents on embryo development rate, germination rate, and seedling rate. Furthermore, we performed the marker-assisted selection (MAS) on the hybrids using the seedless gene molecular marker VviAGL11-KASP and the muscat flavor gene molecular marker VviDXS-KASP to identify hybrid parents and assist in the selection of hybrid offsprings. The results showed that ‘Ruby Seedless’ was suitable as the female parent for embryo rescue. ‘Shine Muscat’ and ‘Muscat Hamburg’ were more suitable as male parents than ‘Jumeigui’ and ‘Aishenmeigui’ when ‘Ruby Seedless’ was used as the female parent. A total of 316 hybrid strains of seven cross combinations were obtained by embryo rescue, out of which 176 strains had a seedless marker, with an average seedless rate of 55.70%, 183 strains had a muscat flavor marker, with the ratio of muscat flavor was 57.91%. There were 110 strains with seedless and muscat flavor markers, accounting for 34.81%.

ABSTRACT. Tropical and subtropical viticulture in China has now developed to a considerable scale. Driven by innovative production systems such as two-crops-a-year cultivation and rain-shelter cultivation, the tropical and subtropical grape-growing regions of China have become dynamic and economically significant viticultural areas. Most grape varieties currently cultivated in tropical and subtropical regions were originally bred in traditional temperate zones. When introduced to these regions, they often suffer from poor dormancy release, high disease and pest pressure, and compromised fruit quality. Therefore, it is imperative to conduct screening directly under the stressful conditions of tropical regions (e.g., high temperature, high humidity) to select adapted varieties, with breeding objectives including low chilling requirement, heat tolerance, disease resistance, suitability for multiple harvests per year, good flavor, and good storage and transport tolerance. In response to these needs, research institutions in major grape-producing provinces within China's tropical regions have carried out a series of studies and achieved considerable progress. They have collected over 800 accessions of germplasm, established the largest grape hybrid population in tropical regions using core parent like 'Shine Muscat'etc. , obtained more than 40,000 hybrid offspring lines, and bred a series of new grape varieties including the breakthrough variety 'Zhencheng RH2'. They have also innovated techniques for embryo culture from immature seeds of grape hybrids in tropical regions, overcoming the problems of low seed germination rate and slow seedling establishment in traditional grape cross breeding. The in vitro embryo germination rate reached 88.3%, and the cycle from pollination to seedling establishment was shortened from the traditional 220–250 days to 70–80 days. Taking advantage of the abundant light and heat resources in tropical regions, they have applied growth regulation through young shoot grafting and field planting to advance the first fruiting time of hybrid offspring from the traditional 3–5 years to approximately 1.5 years. They have also developed a rapid fruiting technique based on young shoot grafting propagation, which accomplishes rootstock cutting, grafting, seedlings planting, and canopy formation all within one year, followed by fruiting in the next year, thereby solving the problem of slow promotion and application of new varieties. This paper systematically reviews the current status of tropical and subtropical viticulture in China and the necessity of local breeding programs, and summarizes the progress made by grape breeding institutes in China's tropical regions in germplasm collection, cross breeding, innovation in breeding methods, and propagation and promotion of new varieties. It concludes that developing adapted varieties through targeted breeding is essential for the sustainable and high-quality development of the grape industry in tropical regions.

ABSTRACT. Climate change intensifies viticultural pressures in hot regions by accelerating ripening and degrading aroma compounds, threatening wine quality and typicity. To address this challenge, we evaluated the Double Long Curtain (DLC) canopy system as an adaptive strategy in the extreme environment of China’s Turpan-Hami Basin. Over two vintages, this system was compared with a traditional vertical shoot positioned system for ‘Marselan’ grape. The DLC system effectively moderated cluster zone temperature and humidity, which delayed sugar accumulation and increased titratable acidity through enhanced tartaric acid retention. Volatile analysis demonstrated that this canopy architecture promoted the synthesis of esters and C6/C9 compounds in both grapes and wines, with terpene concentrations also elevated in favourable vintages. Sensory evaluation confirmed that wines from optimised DLC configurations specifically DLC-70M for ‘Marselan’ exhibited greater aroma intensity, improved acid balance, and more pronounced floral and fruity characters. These results demonstrate that the DLC system can mitigate heat stress and improve wine quality in arid, high-temperature vineyards, offering a viable canopy management strategy for climate adaptation in extreme viticultural regions.

ABSTRACT. The European Union wine sector is undergoing profound transformations driven by evolving consumer preferences, increasing attention to public health, and the sustainability objectives pursued through EU policies. These developments challenge traditional categories of the wine market and require legal frameworks capable of governing innovation without undermining the economic, cultural, and identity-related values that have historically characterized the wine sector. Against this background, dealcoholized and partially dealcoholized wines (No.Lo. wines) have emerged as one of the most significant developments in European wine regulation in recent years. Their inclusion within the framework of the Common Market Organisation (CMO) represents a substantial evolution in the legal conception of wine. Rather than creating a separate regulatory category, the European legislator opted to incorporate these products into the existing legal framework, extending to them the rules governing production methods, labelling, consumer information, and market organisation. This regulatory choice raises questions that go beyond purely technical considerations and concern the broader relationship between innovation, product identity, and the protection of European food traditions. These issues are particularly relevant in relation to the Mediterranean diet, recognized by UNESCO as an intangible cultural heritage of humanity and widely regarded as one of the most representative dietary models within the European context. Within this framework, wine is not merely an agricultural product but a cultural and social element that contributes to shaping food practices, lifestyles, and territorial identities. The growing diffusion of dealcoholized wines therefore calls for reflection on the capacity of the law to accommodate evolving consumption patterns without altering the cultural significance traditionally attributed to wine. From a regulatory perspective, particularly sensitive issues arise concerning product denomination, transparency of consumer information, the relationship with geographical indications, and the protection of the reputation associated with traditional wine production. At the same time, the increasing demand for products with reduced or no alcohol content highlights the need for clear and predictable market conditions capable of encouraging investment and ensuring fair competition among operators. Through an analysis of the EU legal framework governing No.Lo. wines, this contribution seeks to demonstrate how wine law is progressively assuming a broader role in managing market transformations, moving beyond a purely conservative approach to regulation. The ability of the legal system to integrate new technologies and emerging consumption models within established legal categories constitutes a crucial element in ensuring stability, legal certainty, and the competitiveness of the sector. Ultimately, the experience of dealcoholized and partially dealcoholized wines demonstrates that the resilience of the EU wine sector depends not only on technological and productive innovation but also on the development of regulatory solutions capable of reconciling market evolution, consumer protection, and the preservation of the cultural heritage associated with wine. From this perspective, the Mediterranean diet provides a particularly valuable lens through which to examine the challenges that contemporary legal systems face in regulating new patterns of consumption.

ABSTRACT. The global wine industry is undergoing structural transformations driven by changing consumption patterns, health trends, and evolving demographic profiles, particularly among Millennials and Generation Z (Fucile Franceschini et al., 2026). In response to these shifts, the market for No- and Low-alcohol (NoLo) wines has transformed from a niche segment into a rapidly expanding category. Despite global projections reaching USD 7.64 billion by 2035 (Fact.MR, 2025), research has predominantly focused on oenological and technological advancements, leaving market pricing dynamics and value formation largely unexplored. While hedonic pricing models demonstrate how intrinsic and extrinsic attributes shape conventional wine prices (Combris et al., 1997; Oczkowski, 2001), empirical applications to the NoLo segment remain strikingly scarce. This study addresses this critical gap with a pioneer implicit value analysis of attributes. Investigating these pricing dynamics is highly relevant to establish resilient economic models capable of supporting global producers through this structural market shift. This study applies a hedonic pricing model based on Rosen’s (1974) framework to decompose the retail price of NoLo wines into the implicit values of their individual attributes. A comprehensive dataset of 529 NoLo wines was compiled between November 2024 and May 2025, capturing data from producer and e-commerce websites worldwide using the Google queries such as “dealcoholized wine,” “low alcohol wine,” “no alcohol wine,” and “dealcoholized wine companies”. The model employs the logarithm of price per liter as the dependent variable. The independent variables include intrinsic characteristics (wine type, color, variety, and alcohol content) and extrinsic characteristics (packaging size and material, winery location, grape origin disclosure, certifications such as organic and halal, awards, online distribution channels, and social media presence). Marginal effects on price (€/L) were computed utilizing Kennedy’s (1981) adjustment. The econometric model demonstrates good explanatory power (R2 = 0.519). The findings reveal substantial country-of-origin effects: New Zealand commands the highest premium (+9.03 €/L), followed by Australia (+5.40 €/L) and the USA (+4.55 €/L), while Italy leads European premiums (+2.65 €/L) relative to the German baseline. For intrinsic attributes, sparkling NoLo wines command a significant premium (+0.77 €/L), matching their strong social appeal. Conversely, low-alcohol wines face a price penalty compared to completely alcohol-free alternatives (-1.87 €/L), highlighting market preference for unambiguous product definitions. Transparency acts as a powerful driver of value: disclosing grape origin yields +1.50 €/L, explicit varietal information prevents penalties, and specialized NoLo producers achieve a premium of +2.92 €/L. Regarding digital commercial strategies, direct-to-consumer sales via corporate websites (+1.50 €/L) and active Instagram engagement (+0.75 €/L) generate significant value, whereas generic platforms (-1.13 €/L) and online retail stores (-0.65 €/L) incur discounts. This study provides the first systematic evidence on global NoLo wine price formation. While consistent with conventional wine economics, this market introduces new paradigms centered on information transparency, technological specialization, and targeted digital marketing. Rather than a peripheral product, NoLo wine represents a structurally differentiated category where clear reputational signals substitute traditional geographical classifications. Wineries must invest in clear brand identity, rigorous origin disclosure, and direct digital channels to capture premium positioning. For policymakers, establishing uniform regulatory definitions and labeling standards is vital to mitigate information asymmetries, secure consumer trust, and support the economic resilience of the wine supply chain in an evolving global market.

ABSTRACT. New Genomic Techniques (NGTs), including DNA-free genome editing, are increasingly positioned as tools to support more resilient and sustainable viticulture. In grapevines, NGTs offer pathways to improve disease resistance, adaptation to heat, drought and other climate-related stresses, fruit composition, and vineyard environmental performance through reduced chemical inputs. These applications are directly relevant to current challenges facing the global wine sector, including climate volatility, pest and disease pressure, sustainability demands, and need to maintain quality and productivity under changing conditions. However, implementing NGT-derived grapevine varieties depends on more than technical feasibility. The OIV’s collective expertise on NGTs in viticulture highlights the need for coordinated approaches to regulation, cultivation, marketing, intellectual protection, and stakeholder engagement. Existing research and policy discussion have largely focused on scientific development, regulatory classification, and consumer acceptance, while the role of industry stakeholders remains less understood. This gap is critical in wine, where adoption decisions are shaped by varietal identity, export access, labelling and traceability, reputational risk, and confidence in institutions guiding innovation. As regulatory approaches diverge across wine-producing regions, understanding the interface between industry readiness and regulation is essential for responsible adoption. To address this gap, this study presents findings from an OIV-funded research project examining how wine industry stakeholders perceive and prepare for the adoption of NGT-derived grapevine varieties, and how regulatory environments shape these pathways. The study compares Australia and France, two influential wine-producing countries with contrasting regulatory, institutional, cultural, and market contexts. The research employs a transversal, qualitative methodology centred on in-depth interviews with stakeholders across the wine value chain in Australia and France. To contextualise industry perspectives, the study includes interviews with regulators, legal scholars, policy advisors, and experts involved in NGT governance. These insights are complemented by a review of national and international legal and policy frameworks and regulatory influence mapping to examine how governance structures shape innovation pathways. Data are analysed using thematic coding and stakeholder segmentation to identify drivers, concerns, barriers, and enabling conditions. Preliminary findings indicate that industry acceptance of NGT-derived grapevine varieties is conditional rather than uniform. While stakeholders recognise the potential of NGTs to support disease management, climate adaptation, and sustainability, their willingness to engage depends on regulatory certainty, export market compatibility, labelling and traceability, varietal identity, reputational considerations, anticipated consumer response, and communication credibility. Early analysis suggests that adoption readiness varies across stakeholder groups, reflecting differing technical, commercial, and institutional priorities. To support responsible innovation, the study contributes toward a Regulation × Industry Pathway Model examining how regulatory maturity and stakeholder readiness interact across adoption. Rather than presenting adoption as linear, the model helps identify key actors, enabling conditions, barriers, and points of misalignment that may shape the integration of NGTs into wine. By connecting industry perspectives with regulatory and market conditions, the research contributes to a practical understanding of how NGT adoption can be anticipated, supported, and governed. The findings provide insights for policymakers, industry organisations, researchers, and wine businesses seeking to strengthen innovation governance, support social licence, and enhance sector resilience and competitiveness.

ABSTRACT. Reduced- and no-alcohol wines are an increasingly important category in the international marketplace. This growth has created a need for appropriate regulatory frameworks across multiple markets to ensure consumer safety and labelling accuracy, as well as to support suitable excise and taxation regimes. In traditional wine products, ethanol is by far the predominant alcohol; accordingly, established analytical methods have effectively measured ethanol, with other naturally occurring alcohols contributing negligibly to the reported value. In reduced- and no-alcohol products, however, this assumption no longer holds, as other alcohols may contribute significantly to the values obtained using some conventional measurement techniques. In addition, the tolerances specified for labelling and taxation purposes are often unsuitable for products with alcohol by volume levels of 0.5% or lower. This presentation examines these issues from both scientific and practical perspectives and highlights the challenges that must be addressed, including the need to define alcohol in beverages specifically as ethanol.

ABSTRACT. Pinot Noir production in Burgundy is increasingly exposed to the combined effects of climate change, extreme weather events, and disease pressure. Recent harvest losses, together with European policy objectives to reduce pesticide use, raise urgent questions about the future sustainability of viticulture in regions where grape variety, terroir expression and cultural identity are deeply rooted. In this context, New Genomic Techniques (NGTs) may offer opportunities to develop grapevines that are more resilient to biotic and abiotic stresses. However, their adoption remains highly sensitive, especially in emblematic wine regions such as Burgundy. This study investigates how Pinot Noir producers perceive NGTs applied to viticulture, with a specific focus on Burgundy. The analysis draws on a questionnaire survey involving 343 European vineyard decision-makers, including 43 French Pinot Noir producers, 15 of whom are based in Burgundy. The survey measured constructs inspired by the Theory of Planned Behaviour. Quantitative results were complemented by open-ended responses and in-depth interviews with Burgundy Pinot Noir producers. The findings show that French Pinot Noir producers differ significantly from other European producers. They report lower intention to adopt plants obtained through NBTs, lower perceived usefulness, less favourable attitudes, weaker perceived social influence and lower perceived behavioural control. They also express stronger ethical concerns. Within the French Pinot Noir group, Burgundy producers perceive NBT plants as more useful than Pinot Noir producers from other French regions, although their intention to adopt remains cautious. Qualitative findings reveal that resistance is fuelled by scepticism toward institutional and scientific framing, a strong association between NGTs and GMOs, concerns about ecological impacts and consumer trust, and the perceived need to preserve cultural continuity, terroir integrity and traditional viticultural knowledge. Overall, the study highlights that the future adoption of biotechnology in viticulture depends not only on agronomic performance, but also on trust, legitimacy and dialogue with producers. For heritage grape varieties such as Pinot Noir, innovation cannot be separated from questions of identity, cultural continuity and market credibility.

ACKNOWLEDGEMENTS This project has received funding from the European Union’s Horizon Programme (HORIZON-CL6-2023-BIODIV-01) under grant agreement No. 101135088, project Shield4Grape: Breeding and integrated pest management strategies to reduce reliance on chemical pesticides in grapevine. Views and opinions expressed are, however, those of the authors only. Neither the European Union nor the granting authority nor the European Commission can be held responsible for them.

ABSTRACT. Starting from highlighting the important function of intellectual property law in global economic life, this short article, on the occasion of the new grape varieties of Agroscope – INRAE, seeks to emphasize, on the one hand, the important work carried out by public and private organizations of this kind, but also to present the possible legal, economic and practical problems that may arise for winegrowers and wine producers.

ABSTRACT. The transition toward precision viticulture is a key factor for improving the resilience and sustainability of the wine sector. However, the large-scale adoption of digital technologies remains uneven, suggesting the presence of systemic barriers beyond mere technological availability. This study proposes a systemic analysis of the precision farming ecosystem with a focus on Central European actors by integrating four complementary dimensions: (i) a mapping of research centres and their core competences, combined with an assessment of the technological readiness levels (TRL) of the projects they develop, highlighting the heterogeneity between early-stage research activities and more mature, application-oriented solutions; (ii) survey of agricultural machinery manufacturers and technology providers investigating barriers to digitalization, skills gaps, and innovation needs; (iii) a survey of farmers and field consultants assessing adoption patterns, operational challenges, and perceived benefits; and (iv) an analysis of the relevant regulatory frameworks and technical standards governing the development and deployment of innovative agricultural machinery. The analysis combines heterogeneous datasets from multiple actor groups, enabling the identification of converging trends across the ecosystem. Results indicate a consistent pattern of misalignment between technological supply and actual adoption, both industrial actors and farmers report persistent barriers, including high investment costs in developing and adoption of precision farming technologies, lack of skilled personnel, interoperability issues, and limited technical support. At the industrial level, the integration of digital technologies into traditional agricultural machinery implies a transition from purely mechanical paradigms to integrated mechatronic and data-driven systems, requiring significant adaptations in business models, competences, and value chains. At the farm level, additional constraints emerge, including limited access to practical training and assistance, resistance to organizational change, and a strong demand for field-ready, user-friendly solutions, pointing to underlying limitations in organizational capacity and technology uptake. This gap is further amplified by the increasing complexity of the regulatory environment. European frameworks addressing data governance, artificial intelligence, and cybersecurity introduce relevant requirements affecting system design, data management, and compliance processes. While these frameworks are essential to ensure safety, transparency, and market trust, they may increase implementation costs and create additional challenges, particularly for small and medium-sized enterprises. The interaction between technological maturity, regulatory requirements, and organizational capabilities generates a dual gap between innovation development and effective adoption. In this context, technical standards supporting interoperability and system integration play a key enabling role by reducing fragmentation and lowering integration costs within the ecosystem. The findings highlight the need for integrated innovation models combining technological development with capacity building, regulatory alignment, and collaborative frameworks across research, industry, and agricultural actors. Policy support, shared testing infrastructures, and targeted training initiatives emerge as critical factors for enabling resilient economic models and accelerating the sustainable adoption of precision viticulture technologies in an evolving market context.

ABSTRACT. The SCC (spinning cone column) process provides a practical industrial method for producing dealcoholised wines while partially preserving aroma through recovery of a volatile-rich essence fraction. However, the influence of the initial full-strength (FS) wine on the final dealcoholised product remains unclear, as does the extent to which volatile compounds are retained, redistributed, or lost during processing. This study aimed to (1) determine whether higher-quality starting wines yield higher-quality dealcoholised products, and (2) examine how volatile compounds partition across fractions generated during SCC treatment. Nine South African wines were evaluated: four white, two rosé, and three red. For each wine, seven fractions from the SCC process were investigated. The initial FS wine was first separated into a mid-spin fraction (MS), a partially stripped wine, and an essence fraction (E). The MS fraction then underwent a second SCC pass, yielding an alcohol-rich fraction (A) and a dealcoholised wine without essence (DE−). Recombining DE− with the essence produced a dealcoholised wine (<0.5% v/v) termed DE+. A fully reconstituted wine (RC) was also prepared by recombining the A, E, and DE− fractions in their original proportions to assess whether aroma-active compounds were lost during processing. Volatile composition of these fractions was analysed using Gas Chromatography. Sensory evaluation included quality scoring to compare DE+ wines with their corresponding FS wines. Additionally, pivot profiling compared FS wines with RC wines to detect perceived differences in aroma attributes. Chemically, the MS fractions remained similar to the FS wines, indicating that many major volatile compounds were still retained after the first SCC pass. In contrast, the essence and alcohol fractions showed selective enrichment, demonstrating compound-specific partitioning rather than uniform separation. For example, certain esters were enriched in the essence fraction, while some higher alcohols were more prevalent in the alcohol fraction. Despite this, the overall mass distribution of esters, higher alcohols, and fatty acids was very similar between FS and RC wines. This suggests that SCC primarily redistributes volatile compounds into separate fractions rather than removing them permanently. Sensory results showed that FS wines generally received significantly higher aroma scores than their DE+ counterparts across most samples, indicating a reduction in aroma intensity following dealcoholisation, even when essence was reintroduced. Similarly, FS wines usually achieved higher palate scores than DE+ wines. This difference was especially pronounced in red wines. In contrast, white and rosé wines tended to show smaller reductions in palate quality. These findings suggest that white and rosé wines are more resilient to dealcoholisation, while red wines are more negatively affected, possibly due to increased astringency in the absence of alcohol. Importantly, a strong correlation (R² = 0.98) was observed between the aroma quality scores of FS and DE+ wines. This indicates that the quality of the starting wine strongly influences the quality of the final dealcoholised product, even though overall intensity may decline. Pivot profiling revealed no significant sensory differences between FS and RC wines for any aroma descriptors. This suggests that SCC processing does not cause substantial irreversible aroma loss. Instead, aroma-active compounds are largely retained within the separated fractions. In summary, SCC effectively preserves most volatile compounds through fractionation, with limited permanent loss. However, dealcoholised wines still tend to exhibit reduced aroma intensity and, particularly in red wines, diminished palate quality. The initial wine quality plays a critical role in determining the sensory quality of the final dealcoholised product.

ABSTRACT. The global wine sector is at a turning point conditioned by the impact of climate change, which increases the potential alcohol content of grapes (Mira de Orduña, 2010), and a profound shift in consumer trends. Currently, there is a growing demand for low- and no-alcohol (NoLo) products, driven by greater awareness of health, wellness, and more balanced lifestyles (Franceschini et al., 2026). Given this scenario, the technological challenge lies in reducing ethanol content without compromising sensory quality or the wine's essence, overcoming the aggressiveness of conventional physical methods that usually lead to drastic losses of volatile compounds and structure (Varela et al., 2015; Sam et al., 2021).

The core proposal of this work is the development of a hybridization strategy that sequentially integrates biological and physical processes to minimize treatment intensity. The model is based on first achieving a reduction (or moderate production) of alcohol through biotechnological tools during the winemaking or aging stages to obtain wines with a moderate starting alcohol content. By starting with these wines, which feature a preserved or even enhanced aromatic profile, the subsequent physical dealcoholization stage can be applied to a lesser extent. This synergy better preserves the macromolecular structure and complexity of the original product by reducing the operating pressure and thermal impact of the overall process (Akhtar et al., 2025).

In the current phase of the research, we have solid evidence regarding the efficacy of two alternative biological pathways, depending on the type of wine. On one hand, for the production of still white wines, the use of sequential fermentations with non-Saccharomyces yeasts immobilized on innovative supports has demonstrated the capacity to divert carbon metabolism and naturally reduce the final alcohol content by 0.5 to 1% vol. (Alcalá-Jiménez et al., 2026). On the other hand, in traditional Andalusian wines, such as biologically aged wines, it has been validated that the oxidative metabolism of flor velum yeasts during biological aging allows for decreases of at least 2–3% vol. in alcohol, while also enhancing key biological aromas like acetaldehyde (Muñoz-Castells et al., 2025; Vega-Espinar et al., 2026).

Building on these positive biological results, the next stage of work focuses on studying the coupling with physical dealcoholization, for which we propose working with an emerging technology such as membrane contactors (evaporative pertraction). This technology, operating at room temperature and atmospheric pressure, stands out for its high selectivity in ethanol extraction, thereby preserving the wine's aromas and structure to a greater extent (Diban et al., 2008; Corona et al., 2019). The ultimate goal is to corroborate whether this sequential integration not only meets the demands of the NoLo market but also proposes a more sustainable production model that respects the oenological heritage, allowing precise adjustment of the alcohol content while safeguarding the sensory excellence of high-end wines.

ABSTRACT. Global climate change, increasing demand for low- and non-alcoholic beverages, and shifting consumer preferences toward healthier products are driving the rapid development of de-alcoholized wine production. However, a key technological challenge remains the preservation of varietal aroma, taste balance, and structural integrity after ethanol removal.

This study focuses on improving non-alcoholic wine production technology through the selection of Ukrainian grape varieties characterized by high resistance to climatic stress factors and major viticultural diseases. Particular attention was given to aromatic and adaptive varieties, including Citronny Magarach and Isabella, which demonstrate enhanced potential for preserving aromatic integrity after dealcoholization.

The research included physicochemical, chromatographic, spectroscopic, and sensory analysis of winemaking materials obtained through different technological approaches. The impact of atmospheric, vacuum, and membrane distillation on wine composition was evaluated, with special emphasis on volatile compounds, phenolic profile, acid balance, and sensory characteristics.

The results show that dealcoholization significantly alters wine structure, leading to increased perceived acidity, reduced extractivity, loss of body, and diminished aroma. Among the tested methods, vacuum distillation (50–60 mbar, 40–60°C) demonstrated the highest efficiency in preserving volatile aromatic compounds compared to atmospheric distillation and membrane processes.

The study confirms that the use of climate-resilient Ukrainian grape varieties plays a key role in maintaining sensory quality after ethanol removal. Aromatic varieties provide a more stable aromatic matrix, reducing the sensory degradation typical of traditional European non-aromatic varieties under dealcoholization conditions.

Additionally, technological solutions such as grape must cryoconcentrates (up to 30 g/dm³) were effective in restoring sensory balance, while stabilization methods (bentonite-based treatments and cold stabilization at 0–2°C) improved colloidal and crystalline stability.

The results demonstrate that integrating adaptive Ukrainian grape genetics with optimized oenological practices enables the production of high-quality non-alcoholic wines with improved aroma retention, structural harmony, and technological stability. This approach supports the sustainable development of the future non-alcoholic wine sector under climate change conditions.

ABSTRACT. This study evaluated the impact of eight thermal and membrane-based dealcoholization techniques on wine colour, volatile profile, and sensory attributes, comparing dealcoholised wines with the original base wine. Analytical and sensory analyses revealed substantial differences among technologies. The results showed that Spinning Cone Column (SCC) and Vacuum Distillation (VD) were the most effective methods for preventing oxidative spoilage. All tested techniques resulted in a near-complete loss of fruity esters. Membrane processes, particularly reverse osmosis, better preserved higher alcohols, contributing to the wine's body, whereas VD proved superior at maintaining the stability of polar, less volatile compounds, such as 2- phenylethanol. SCC and VD treatments resulted in higher perceived acidity due to concentration effects. Overall, the dealcoholization process generally reduced body and fruitiness alongside increased herbaceous and cooked vegetable notes. These results provide a practical background for wineries in selecting dealcoholization methods aligned with desired sensory targets.

ABSTRACT. The de-alcoholised wine sector has expanded markedly in recent years, driven by a growing tendency among consumers to limit alcohol consumption. This trend aligns with a broader societal emphasis on health, well-being, and responsible drinking practices. Despite this growth, a major limitation affecting consumer acceptance of de-alcoholised wines is their often suboptimal mouthfeel. Accordingly, the primary objective of this study was to improve the mouthfeel of such wines through the addition of selected additives. The first experiment evaluated the influence of glycerol on the sensory properties and overall quality of de-alcoholised Sauvignon Blanc. Increasing the glycerol concentration from 7 to 34 g/L resulted in a statistically significant enhancement in perceived quality. The second experiment assessed the effects of different combinations and concentrations of glycerol, gum Arabic, and mannoproteins on the mouthfeel of de-alcoholised Chenin Blanc and Shiraz wines using a full factorial experimental design. The results demonstrated that the inclusion of glycerol at 2% (v/v) significantly enhanced perceptions of body, finish (length), and sweetness across samples. In contrast, no consistent patterns were observed for treatments containing mannoproteins and gum Arabic, indicating that glycerol exerted a more pronounced effect on mouthfeel enhancement. In the third experiment, a central composite design (CCD) was employed to investigate both the individual and interactive effects of various additives on mouthfeel attributes. Response surface methodology revealed that, for de-alcoholised Chenin Blanc, the most effective formulation consisted of relatively high levels of Solid Rectified Concentrated Grape Must combined with moderate concentrations of mannoproteins and gum Arabic. In the case of de-alcoholised Shiraz, optimal mouthfeel improvement was achieved with high concentrations of both concentrated Solid Rectified Concentrated Grape Must and gum Arabic. The final experiment examined whether glycerol could be used as a strategy to reduce sugar levels in de-alcoholised Chenin Blanc and Shiraz wines without compromising sensory quality. The findings indicated that elevated glycerol concentrations could potentially serve this purpose, contributing to perceived balance while maintaining overall quality. Overall, this study underscores the importance of targeted additive use in enhancing the sensory characteristics of de-alcoholised wines, with particular emphasis on the role of glycerol in improving mouthfeel.

ABSTRACT. The increasing demand for no- and low-alcohol (NOLO) wines has intensified research into post-fermentation dealcoholisation technologies and their impact on wine quality, stability, and ageing behaviour. Ethanol plays a central role in wine preservation, contributing to aroma balance, mouthfeel, oxidative protection, and microbial stability. Consequently, its partial or total removal may significantly affect the physicochemical and sensory evolution of wines during bottle storage. Despite the growing commercial relevance of dealcoholised wines, most previous studies have focused primarily on the immediate effects of dealcoholisation, while limited information is available regarding their long-term stability after bottling. In this study, the physicochemical, phenolic, and chromatic evolution of white, rosé, and red wines subjected to partial and total reverse osmosis (RO) dealcoholisation was investigated immediately after treatment and after 9 and 12 months of bottle storage. Classical oenological parameters, chromatic characteristics, and phenolic composition were assessed to evaluate the influence of ethanol removal and storage time on wine evolution. Significant effects were observed on global physicochemical parameters, colour-related variables, and phenolic composition, although the magnitude and direction of these changes varied according to wine type. Storage time further modulated some of these effects, generally following trends associated with the natural bottle ageing of untreated wines. Nevertheless, although compositional stability was confirmed, sensory stability remains to be further explored, particularly regarding aroma, flavour, and mouthfeel evolution. Additional studies under realistic commercial conditions, including variable temperature, light exposure, packaging systems, and closure types, are also necessary to better define the shelf life and quality evolution of dealcoholised wines.

ABSTRACT. This study investigates how stepwise alcohol reduction by membrane-based technologies influences the chemical composition, aroma profile, and sensory properties of an Austrian Grüner Veltliner wine. Alcohol removal was carried out using a reverse osmosis system in combination with a membrane contactor, allowing a gradual reduction of ethanol while preserving the original wine matrix as far as possible. The resulting reduced-alcohol wines were additionally compared with wines produced by blending the original wine with dealcoholised fractions in order to evaluate potential differences between technological reduction and blending approaches.

Comprehensive analytical investigations were performed, including standard chemical and physical parameters, sensory descriptive analysis, and extensive aroma profiling. Approximately 100 volatile compounds were quantified using six complementary GC–MS methods, covering all major aroma-relevant compound classes associated with Grüner Veltliner, including esters, higher alcohols, volatile acids, monoterpenes, C13-norisoprenoids, volatile phenols, methoxypyrazines, sulfur compounds, and sesquiterpenes. Particular emphasis was placed on rotundone, the sesquiterpene responsible for the characteristic peppery note (“Pfefferl”) considered a key varietal marker of Grüner Veltliner.

The reduction of ethanol induced several compositional changes that were primarily related to the decrease in total wine volume during processing. Consequently, concentrations of non-volatile constituents increased, including extract, acids, minerals, and polyphenolic components. Certain volatile compounds, especially some monoterpenes, also showed concentration effects. In contrast, aroma compounds with higher volatility or stronger ethanol dependency, such as esters, thiols, higher alcohols, and fatty acids, decreased noticeably with progressive alcohol reduction. Despite these changes, rotundone concentrations remained remarkably stable throughout the treatment, indicating a high resistance of this compound to membrane-based dealcoholisation processes.

The analytical observations were reflected in the sensory evaluation. Wines with lower alcohol levels were consistently perceived as fresher, lighter, and more vibrant, whereas riper and broader aroma impressions became less pronounced. Fruity and fermentative notes showed moderate reductions, while the characteristic peppery and spicy varietal attributes remained largely unchanged. The wines produced by blending dealcoholised and original wine fractions exhibited comparatively small sensory differences and showed no statistically clear preference in ranking tests, suggesting that both approaches can maintain the overall varietal typicity of Grüner Veltliner.

Overall, the results demonstrate that membrane-based alcohol reduction can substantially lower ethanol content while preserving essential aroma characteristics and sensory identity. In particular, the stability of rotundone highlights the suitability of these technologies for Grüner Veltliner production, where preservation of the typical pepper note is of major importance. The findings therefore indicate that membrane-assisted alcohol reduction represents a promising and technologically feasible strategy for producing lower-alcohol wines without significant loss of varietal character or sensory quality.

ABSTRACT. Dealcoholized wines have evolved from a marginal niche into a strategically relevant category for the global wine sector, driven by changing consumption patterns, regulatory developments and technological innovation. Increasing demand for low- and no-alcohol beverages—particularly among Millennials and Generation Z, as well as in contexts favouring moderation—has contributed to the consolidation of this segment as a legitimate and expanding market category.

From an oenological perspective, however, dealcoholisation remains a complex technical challenge. Ethanol plays a central role in the sensory matrix of wine, contributing to mouthfeel, aromatic expression, balance and overall structure. Its partial or total removal can significantly affect the organoleptic profile, often leading to reduced body, altered acidity perception and loss of aromatic complexity.

This contribution reviews the main dealcoholisation technologies currently employed in the industry, with particular focus on reverse osmosis and spinning cone column (SCC). Reverse osmosis enables fractionation under relatively mild thermal conditions, preserving certain phenolic and aromatic compounds, although risks such as membrane fouling and volatile losses remain. The spinning cone column, based on vacuum distillation at low temperatures, allows for selective separation and subsequent reintegration of aroma fractions, offering promising results particularly in premium segments.

A critical aspect of quality improvement lies in the recovery and controlled reintegration of volatile compounds, which helps mitigate sensory losses associated with ethanol removal. Nevertheless, achieving balance often requires additional adjustments, including acidity correction, sweetness management, carbonation and microbiological stabilization.

Recent developments indicate significant qualitative improvements compared to earlier generations of dealcoholized wines, reflecting advances in separation technologies and process integration. However, full sensory equivalence with conventional wines is not yet consistently achievable, and results remain dependent on the base wine matrix, grape variety, and degree of dealcoholisation.

The paper argues that the future consolidation of this category depends on continued investment in research and development, particularly to better integrate dealcoholisation processes with the preservation of typicity and regional identity. Rather than replicating conventional wine profiles, the most successful dealcoholized wines may be those that deliver coherent, balanced and context-appropriate sensory experiences.

ABSTRACT. Long-chain glycolipids bind to cell membranes, thereby disrupting the cell membrane transport and ultimately leading to the inactivation of microorganisms. The specific substances within the class of glycolipids, we are referring to, are C26 fatty acids with triglycosidic residues that are obtained from an edible mushroom through an extraction and purification process. The application of those glycolipids has already been positively evaluated by EFSA for the use in food in beverages (https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2021.6609) and is currently reviewed by the expert groups of the OIV for the use in wine. Amongst many other relevant topics for its application, current research on glycolipids focusses on the inactivation efficacy of spoilage organisms in wine and dealcoholized wine, such as Acetobacter aceti, Zygosaccharomyces bailii and Penicillium expansum. Trials were conducted with Riesling and Chardonnay wines from vintages 2024 and 2025 with residual sugar concentrations ranging from 2 to 60 g/l, including their dealcoholized versions with sugar concentrations ranging from 30 to 70 g/l. All wines were sterile filtered prior to microbial experiments to guarantee consistent conditions. Inoculation was carried out with the aforementioned microorganisms at 10^4 cfu/ml as single and mixed cultures. Microbial inactivation was investigated by plate testing and analyses of metabolites for different glycolipid concentrations and in comparison to the inactivation achieved by sulfite, DMDC, and sorbate additions. Results show that glycolipids are highly potent in inactivating spoilage bacteria, fungus and yeast in wine and dealcoholized wine. Complete inactivation of the inoculated microorganisms with glycolipids ranged from several hours to some days. Inactivation efficacy was found to be strongly related to the dosage of glycolipids, the type of microorganism and the residual sugar content in the wine.

ABSTRACT. Due to the particularity of the continental monsoon climate in China, more than 90% of the wine grape cultivation areas require vines to be buried in winter for a burial period that can extend to half a year. Additionally, traditional vine cultivation practices can expose the surface of the soil during winter, easily leading to soil erosion. To meet the restrictive factors for viticulture in the Chinese cold climate zone, a new sustainable viticulture strategy called crawled cordon mode (CCM) has been developed. CCM includes crawled cordon training (CCT), physical methods of flower and fruit thinning, winter suspension of shoots, the use of a biodegradable liquid film, and covering of grass and branches for simplified management of vineyards. This article summarizes the specific implementation methods of the main measures of CCM and their significant effects on the quality of grapes and wine, ecological environment, and costs, and aims to provide inspiration for the study of sustainable and eco-friendly cultivation measures for vineyards in other cold climate zones.

ABSTRACT. Old rainfed País (cv. Listán Prieto) vineyards from the coastal Maule Valley represent a valuable viticultural heritage and a strategic resource for small-scale winegrowers. However, their site-specific functional responses, from vine physiology to wine composition, remain insufficiently characterized, limiting the development of scientifically supported tools for territorial differentiation and typicity construction. This study aimed to identify candidate viticultural terroir units by integrating climate, vine physiology, canopy spectral traits, grape composition, fermentation kinetics and wine chemistry in four old País vineyards located in the Empedrado coastal sector of the Maule Valley: Sauzal, Truquilemu, La Orilla and La Quebrada. The sites were selected to represent different environmental and productive conditions within the coastal dryland landscape.

The results showed clear climatic differences among sites from flowering to harvest. Mean temperature ranged from 18.8 °C in Truquilemu and La Quebrada to 21.2 °C in Sauzal. Growing degree days varied from 491.3 in La Orilla to 557.0 in La Quebrada, while thermal amplitude ranged from 19.3 °C in La Orilla to 24.4 °C in Sauzal. Heat exposure was also site-dependent, with hours above 30 °C ranging from 195 h in La Orilla to 263 h in Sauzal, and hours above 35 °C from 15 h in La Orilla to 80 h in Sauzal. These environmental contrasts were associated with differentiated vine responses. Truquilemu showed higher stomatal conductance (gs), transpiration (E) and electron transport rate (ETR) than Sauzal, despite Sauzal having the greatest plant weight and number of bunches. La Orilla and La Quebrada showed lower plant weight and higher potassium concentrations in both grapes and wines than Sauzal. Berry soluble solids ranged from 20.2 °Brix in La Orilla to 22.4 °Brix in Truquilemu, while total fermentable sugars ranged from 255.4 g L⁻¹ in La Orilla to 348.9 g L⁻¹ in Truquilemu. Alcoholic fermentation kinetics revealed a site-dependent enological pattern. Truquilemu maintained higher must density during fermentation and required 20 days to complete the process, compared with 14.0–15.3 days in the remaining sites. Sauzal, La Orilla and La Quebrada showed faster density decline and shorter fermentations.

PC1 described a gradient linking vine gas-exchange and photochemical variables, canopy spectral indicators, grape organic-acid profile, and wine composition attributes. PC2 was mainly associated with berry weight, soluble solids, fermentable sugars, and fermentation duration. La Orilla and La Quebrada formed the closest group, joining at the lowest Euclidean distance (d ≈ 8.9), mainly characterized by lower plant weight, higher potassium concentrations in both grapes and wines, and similar fermentation duration. Truquilemu showed an intermediate but distinctive behavior, associated with higher stomatal conductance, transpiration, electron transport rate, fermentable sugars, alcohol degree, tartaric acid concentration and longer fermentation time. Sauzal was the most differentiated site, characterized by greater plant weight and number of bunches, higher thermal amplitude, and heat exposure, but lower gas-exchange and photochemical performance.

The results suggested that contrasting coastal dryland conditions generate measurable differences in vine physiology, grape composition, fermentation performance and wine chemistry. These integrated responses support the identification of candidate viticultural terroir units in old País vineyards from the coastal Maule Valley. Beyond their scientific relevance, this approach provides a preliminary tool for building wine typicity, strengthening territorial differentiation, and supporting value creation for small-scale viticulture in historically important dryland areas.

ABSTRACT. Traditional grapevine varieties are often viewed as outdated and insufficient to meet future challenges, including biotic and abiotic stresses, changing markets, and evolving consumer preferences. This view has supported the idea that generating new variability through conventional breeding or novel genomic techniques is essential for the future of viticulture. However, the potential of autochthonous grapevine germplasm in countries with long viticultural traditions remains largely unexplored. Although such countries hold hundreds of native varieties, only a small fraction is cultivated, and the adaptive, agronomic and oenological value of many remains poorly known. Moreover, wines from ancient varieties have contributed to human and social development throughout history and should therefore be recognised not only for their economic value, but also as part of the heritage of civilisation. In Portugal, a long-term strategy has been developed to conserve, characterise and enhance autochthonous grapevine genetic resources. Over the last 48 years, extensive prospection and conservation of intra-varietal variability have been carried out throughout the country, aiming, whenever possible, to preserve representative samples of at least 70 randomly selected accessions per variety and region. More than 50,000 accessions from over 300 varieties are currently conserved at the Experimental Centre for the Conservation of Grapevine Diversity, managed by the Portuguese Association for Grapevine Diversity (PORVID). This large-scale prospection of old vineyards has also enabled the recovery of previously unknown ancient varieties. This work highlights the relevance of inter- and intra-varietal variability for economically and agronomically important traits, including yield, must quality, tolerance indicators for biotic stresses (powdery and downy mildew) and abiotic stresses (heat and drought). Two complementary approaches were used. For inter-varietal diversity, available information on these traits was compiled and compared across numerous Portuguese autochthonous varieties included in the official list of grapevine varieties but rarely cultivated over the last three decades. For the intra-varietal study, random samples of variability within Arinto, Bastardo, Grenache, Antão Vaz, Tinta Caiada, Castelão, Moreto, Gouveio, Rufete and Uva Cão were evaluated in field trials using resolvable row–column designs with five to six replicates. Depending on the variety, 70 to 300 clones were assessed between 2018 and 2025. Linear mixed models were fitted to phenotypic data, and quantitative genetic parameters were estimated. The analyses revealed marked diversity among varieties in yield potential, soluble solids, acidity, tolerance to abiotic stresses and disease susceptibility. In the current context, the reintroduction of varieties abandoned in recent decades because of traits once considered undesirable, such as lower sugar content, may be a promising strategy. Substantial variability was also found within varieties for key traits. Broad-sense heritability ranged from 0.50 to 0.88, depending on the trait, and significant intra-varietal variability was observed for yield and must quality. Different levels of tolerance to abiotic stresses and susceptibility to powdery and downy mildew were also identified. Overall, the results show that inter- and intra-varietal variability are valuable resources for responding to emerging viticultural challenges while preserving and enhancing the historical heritage of ancient grapevine varieties. Acknowledgements: this research received partial funding from Save the Intra-Varietal Diversity of Autochthonous Grapevine Varieties (PRR-C05-i03-000016) and BioGrapeSustain (C644866286-011, PRR – Agendas Mobilizadoras, B6.1).

ABSTRACT. Black Rot “BR” (Phyllosticta ampelicida) is a historical and extremely harmful disease of grapevines worldwide. This fungal disease is in recrudescence in Western Europe vineyards during the last decade, notably near Bordeaux (Fermaud et al., 2024). This increasing epidemiological risk may be intensified in the near-future because of i) reduction in the use of synthetic fungicides and ii) deployment of grapevine cultivars, resistant to powdery and downy mildews, highly susceptible to BR. For the agro-ecological transition toward more sustainable viticulture, it is crucial to develop alternatives to chemical pesticides. Organic viticulture has already moved into this direction, but still needing new biofungicides and/or innovative physical control systems. Against BR. relying on partially-efficient copper-based fungicides raises concerns due to copper accumulation in soils. To anticipate sustainable strategies against the threatening BR, combining different partially-effective levers is the rationale of our three complementary research approaches.

First, concerning new biocontrol microorganisms, we have investigated thoroughly bacterial strains showing efficient modes of action against three major grapevine pathogens with different infection pathways (Raveau et al, 2024). They included the Black rot pathogen as hemibiotroph, the downy mildew one (biotroph) and Botrytis cinerea as necrotroph (Calvo-Garrido C, 2019 ; Calvo H, 2021). The two model bacterial antagonistic strains, i.e. Bacillus velezensis Buz14 and Bacillus ginsengihumi S38, combine two key and complementary modes of action: antibiosis and stimulation of plant defenses.

Second, in an experimental vineyard during two seasons, a marked anti-Black rot efficiency is demonstrated using an original automated anti-rain shelter system: the Vititunnel® “VT”. By protecting leaves and reproductive organs from BR infections due to wetness, the COUVINNOV project explore the VT effects on BR epidemiology, grapevine vigor and yield components. The "VT" system is tested on three contiguous rows, flanked on each side by two uncovered control rows "Non_VT" (all rows not treated with anti-BR (bio)fungicides). Other rows were protected by (bio)fungicides "TrT". In 2025 and 2026, the activity of VTs extended up to fruit maturity from the start of berry growth and bud-break, respectively. In 2025, because of a decrease in precipitation by approx. 75%, the VT system reduced significantly the overall BR severity in bunches (–72%), while maintaining significant yield (69 hL/ha). Thus, it is a very promising physical alternative to reduce dependence on fungicidal inputs and ensure viable production.

Third, our advances for high-throughput BR foliar phenotyping are based on three original image capture photographic devices developed for use in i) laboratory with detached symptomatic leaves, ii) greenhouse based on 32 photos per foliar cutting in biocontrol bioassays and iii) vineyard naturally infected foliage. They allow us to assess very precisely and rapidly foliar BR severity, i.e. lesion number/density and size (and pycnidia numbering only with the lab device by macrophotography). Three corresponding databases are established with the original pictures annotated for typical BR lesions - using the CVAT software - with approx. 500 annotated images in total. As for deep learning algorithms, at the leaf scale, YOLO v11s segmentation instance was used satisfactorily to detect and quantify the symptoms. Another more specific neural network architecture, dedicated to particle counting at the infra-symptom scale, allowed us to count the pycnidia, i.e. the U-Net segmentation algorithm. Under-way research developments are addressing the complex vineyard issue with foliar BR severity quantification. As long-term prospect, these methods will support BR biocontrol, epidemiological research studies and decision-making tools for improved BR (bio)control and monitoring in vineyards.

ABSTRACT. Irrigation management in vineyards is a highly controversial topic, particularly regarding the frequency of water application during the summer, the period of highest evapotranspiration. This situation necessitates a deeper understanding of how variations in irrigation frequency can influence soil moisture levels and, consequently, the water status of the vines, within the context of current climate variability. The response of soil moisture content (60 cm) and stem water potential, measured at solar noon, to variations in the frequency of deficit irrigation (30% ETo) during the summer was studied using three treatments: 2 irrigations per week (T03), 1 irrigation per week (T07), and 1 irrigation every two weeks (T15), in cv. Tempranillo, grafted onto 110R rootstock. The work was carried out during the period 2021-2023, in a vineyard located in the D.O. Ribera del Duero, vertically trellis trained, where 4 random blocks were established, with elementary plots of 48 vines. The water status response was more consistent, considering the measurement date relative to the irrigation application date, in treatment T07 than in T15, for both the soil and the vineyard. This was more evident in soil moisture than in stem water potential, with no clear advantage observed from the potential increase in irrigation frequency with T03 under the growing conditions of the study area. However, further experimentation with irrigation frequency is needed for different soil types, taking into account their water availability capacity and growing conditions.

ABSTRACT. Organic fertilizer application is universal used for improving soil and Grapevine quality. However, the water use resource ant strategies by Grapevine under organic fertilization remain uncertain. The field fertilization experiment was conducted since 2016, the δ2H/ δ18O isotopes method combined MixSIAR model were used to investigate the analysis of soil water utilization in different soil layers of wine grapes under different application rates of organic fertilizer. Additionally, the changes in photosynthetic water use efficiency with increasing organic fertilizer application rates were compared. The research showed that appropriate application of organic fertilizer could improve soil moisture retention capacity, and as the application rate of organic fertilizer increased, the water source for wine grapes’ water use shifted gradually from deep water (40-60 cm) to surface water (0-20 cm). The veraison stage had a higher photosynthetic water use efficiency compared to the berry enlargement stage, and the photosynthetic water use efficiency in the T3 treatment was significantly improved. Compared to the control group (CK), the photosynthetic water use efficiency increased by 12.13% and 6.52% during the berry enlargement stage and veraison stage, respectively.

ABSTRACT. To investigate the differences in physiological and biochemical responses of grape varieties with different resistance levels to Plasmopara viticola infection, and to clarify the early defense characteristics and key resistance indicators of resistant varieties. The resistant varieties Vitisriparia×V.labrusca 'Beta' and Vitis amurensis × vinifera 'Beichun'‌ and the susceptible variety Vitis vinifera 'Red Globe'‌ were used as materials, the leaf disc inoculation method was employed. Disease index, reactive oxygen species (O₂⁻ and H₂O₂), malondialdehyde (MDA), key enzymes of phenylpropanoid metabolism (PAL, C4H, 4CL), metabolites (flavonoids, total phenolics, proanthocyanidins, chlorogenic acid, lignin), and antioxidant enzymes (SOD, PPO, CAT, POD)-totaling 16 indicators-were measured at 0 h, 12 h, and 5 d postinoculation, and followed by correlation analysis. The results showed that the disease index of resistant varieties was significantly lower than that of the susceptible variety. Compared with the susceptible variety, at 12 h postinoculation, PAL activity was significantly increased, while O₂⁻ and MDA contents were significantly decreased in resistant varieties; at 5 d postinoculation, lignin accumulation and PPO activity were significantly higher in resistant varieties than in the susceptible variety. Correlation analysis showed that disease index was significantly negatively correlated with PAL, lignin, and PPO, and significantly positively correlated with O₂-. Resistant grape varieties rapidly activated PAL at the early stage of infection, reducing ROS accumulation and membrane lipid peroxidation. The effective defense barrier was formed by accumulating lignin and upregulating PPO activity at the later stage. PAL, lignin, and PPO can serve as key physiological indicators for evaluating grape resistance to downy mildew.

ABSTRACT. The current development of viticulture in Ukraine is taking place under the simultaneous influence of climate change and geopolitical instability, which is significantly transforming traditional approaches to grape production and winemaking. As a result, significant changes are observed in grape phenology: shifts in developmental stages, uneven berry ripening, increased water stress levels, as well as changes in the balance of sugars and acids in grape must. The southern viticultural regions of Ukraine, where the main industrial plantations have historically been concentrated, remain the most vulnerable. Adaptation of the sector requires a transition to an integrated viticulture management model that combines agro-technological innovations, genetic resources, and spatial optimization of cultivation zones. Key adaptation directions include the implementation of modern irrigation systems, particularly drip and deficit irrigation, which allow optimization of water use under increasing water scarcity conditions. An important element is the improvement of canopy (leaf) management to reduce transpiration losses and optimize the microclimate of the vine. Alongside this, the application of soil conservation technologies contributes to the preservation of soil organic matter and improves water retention capacity. Breeding programs in Ukraine play a crucial role in building sector resilience, aiming to develop new grape varieties and rootstocks adapted to drought conditions and with increased disease resistance. This provides a foundation for long-term adaptation to climate change and reduces dependence on intensive chemical technologies. After the signing of the Paris Climate Agreement, the global climate finance architecture has been mainly oriented toward decarbonization, while adaptation measures have remained underfunded. More than 90% of climate investments have been directed toward emissions reduction, while economic losses from climate-related disasters continue to grow. At the same time, modern economic assessments demonstrate the high efficiency of adaptation investments: every dollar invested can generate between 2 and 43 dollars in economic benefits by reducing losses from extreme weather events. This is driving a gradual shift in international climate policy toward a more balanced approach, where adaptation becomes an equal priority alongside decarbonization. For Ukraine, which is preparing its Nationally Determined Contribution (NDC) for 2035 under the United Nations Framework Convention on Climate Change, the integration of the adaptation component is critically important. The national context is characterized by the combination of three factors: climate vulnerability, the consequences of war, and the need for economic recovery. In this context, viticulture can be considered one of the key sectors capable of demonstrating the practical implementation of adaptation policy through the introduction of innovative technologies, restoration of production potential, and formation of resilient agroecosystems. Integrating adaptation not only into sectoral strategies but also into Ukraine’s international climate commitments will ensure a systemic approach, attract international support, and establish a long-term model of sustainable viticulture development. Thus, the future of Ukrainian viticulture will depend on the sector’s ability to combine climate adaptation, technological modernization, and institutional resilience in the context of global change.

ABSTRACT. To investigate the mechanisms by which grapes respond to drought stress.In this study, callus tissue from wild-type (WT) ‘Vitis vinifera L.’ grapes with uniform growth was selected as the experimental material. The samples were subjected to simulated drought stress using polyethylene glycol (PEG), and material was collected on days 0, 5, and 10 of the treatment for transcriptomic sequencing. Based on transcriptomic sequencing results, the VvMYB1 gene was selected as the subject of this study. Transgenic callus tissue overexpressing VvMYB1 (OE-VvMYB1) was constructed, and physiological parameters such as superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) activity, as well as the levels of malondialdehyde (MDA), proline (Pro), and hydrogen peroxide (H₂O₂) in both WT and OE-VvMYB1 callus tissues under drought stress. Meanwhile, qRT-PCR was used to detect changes in the expression levels of stress-responsive genes, enabling a systematic analysis of the potential role of VvMYB1 in stress responses. Through analysis of differentially expressed genes, 48 transcription factor families were identified as being involved in the plant drought response, with the MYB transcription factor family being the most numerous. The levels of CAT, POD, SOD, and Pro in the callus tissue of OE-VvMYB1 grapes were significantly higher than those in the callus tissue of WT grapes, while the levels of MDA and H₂O₂ were lower than those in WT. The callus tissue of OE-VvMYB1 grapes exhibited greater adaptability and resistance to drought conditions. The expression levels of stress-related genes in OE-VvMYB1 grape callus were higher than those in the WT control. Under drought stress conditions, OE-VvMYB1 grape callus adapted to the adverse environment by upregulating the expression of certain stress-related genes. The grapevine VvMYB1 gene is involved in the response to drought stress.

ABSTRACT. The increasing demand for sustainable viticulture and the reduction of chemical inputs to minimize environmental impact and preserve biodiversity is encouraging wineries and growers to adopt integrated and organic management strategies. However, alongside this transition, it is equally important to ensure the authenticity of organically cultivated grapes to protect consumers, maintain fair competition among producers, and guarantee compliance with certification standards. In this context, reliable methods to detect potential fraud are necessary. Hyperspectral imaging (HSI) is a non-destructive technology that combines imaging and spectroscopy to collect spatial and spectral information from a sample across many wavelengths. By analyzing the interaction between light and materials, HSI generates a unique spectral signature at each pixel that can reveal hidden characteristics such as chemical composition. Its rapid, contactless, and solvent-free operation makes it especially suitable for real-time applications in vineyards and wineries. The present study aims to develop a non-destructive dual-range HSI workflow covering the visible-near infrared (VIS-NIR, 400 to 1000 nm) and short-wave infrared (SWIR, 900 to 1700 nm) regions for detecting fungicide residues in grapes at winery sorting tables. Towards this end, seedless white table grapes were treated in duplicate with three fungicides commonly used in viticulture, involving four active substances: Boscalid 50%, Folpet 40% + Metalaxyl 10%, and Tebuconazole 25%, hereinafter referred to as BO, FM and TB, respectively, each corresponding to a distinct commercial product. Each fungicide was applied at two doses — 100% and 50% of the maximum recommended field rate stated on the product datasheet. This yielded seven treatments in total: Control (untreated), BO100, BO50, FM100, FM50, TB100 and TB50. HSI images were acquired at four sampling points within the pre-harvest interval: T0 (day of fungicide application), T5, T15 and T30 (5, 15 and 30 days post-treatment, respectively). Reference chemical analyses were performed at each sampling point by gas chromatography coupled to tandem mass spectrometry (GC-MS/MS). Between monitoring timings, grapes were stored at 4 °C in a dark cold room. GC-MS/MS reference analyses showed a progressive decrease in total residue load relative to T0 (108.62 mg/kg), reaching 94.24 mg/kg at T5 (-13.2%) and 79.47 mg/kg at T15 (-26.8%), with a slight rebound at T30 (80.83 mg/kg, -25.6%). The plateau observed between T15 and T30 likely reflects the cold, dark storage conditions, which presumably slowed compound degradation considerably, together with natural variability in bunch size and dose deposition among independently treated samples. Total residue concentrations in treated grapes ranged from 0.78 to 28.27 mg/kg across treatments and sampling points. Notably, traces of up to 0.05 mg/kg were detected even in control bunches, pointing to pre-existing contamination prior to the start of the experiment and underscoring the relevance of reliable residue screening. For supervised classification, predictive models were optimized using nature-inspired algorithms (NIA) and validated through 5-fold cross-validation. The resulting models reached balanced accuracies above 0.90 for the BO and FM treatments. For TB discrimination and fungicide presence/absence detection, the class imbalance arising from the limited number of control samples was addressed through SMOTE-based data augmentation, yielding promising results with balanced accuracies above 0.75. Overall, these results show that dual-range VIS-NIR/SWIR hyperspectral imaging can discriminate fungicide-treated from untreated grapes and identify specific treatments in a non-destructive manner, supporting its potential as a screening tool at winery sorting tables.

ABSTRACT. Cabernet varieties are among the world’s most renowned wine grape cultivars, valued for their disease resistance, aging potential, and distinctive regional aroma profiles. In China, Cabernet Gernischt, widely cultivated in Ningxia, is particularly known for its characteristic dried vegetal aroma, which contributes strongly to its regional typicity. Over recent decades, extensive research has explored vegetal aromas in wine, focusing mainly on fresh green notes and their chemical basis. Meanwhile, vineyard microorganisms and viral diseases have been recognized as important factors influencing wine aroma expression. However, the specific chemical mechanisms underlying the dried vegetal aroma of Cabernet Gernischt wines, as well as the effects of viral infections such as GLRaV-3 on this unique sensory profile, remain poorly understood. This study investigated the vegetal aroma profile of Ningxia Cabernet wines and explored the influence of GLRaV-3 infection on the characteristic aroma expression of Cabernet Gernischt wines. Online expert surveys, QDA, napping, and sensory evaluation methods including CATA, triangle tests, and FCP were combined with chemical analyses of key odor compounds such as methoxypyrazines and C6 compounds were used in the study. The results revealed that Ningxia Cabernet wines were characterized by vegetal, animal, and bakery notes, among which fresh vegetal and Chinese medicinal herb aromas were particularly prominent compared with Cabernet wines from Bordeaux and California. Sensory analysis further demonstrated significant differences between wines produced from GLRaV-3 non-infected (NGLD) and infected (GLD) grapes, especially in green pepper and Chinese medicinal herb attributes, respectively. Chemical analyses showed that NGLD wines contained significantly higher levels of IBMP, contributing to green pepper characteristics, whereas the Chinese medicinal herb aroma typical of Ningxia CG wines was likely associated with other unidentified compounds. This study provided new insights into the relationship between regional terroir, viral infection, and vegetal aroma in Ningxia Cabernet wines, and offered a foundation for future research on the compounds and environmental factors responsible for Chinese medicinal herb aromas.

ABSTRACT. The Eastern Foothills of Helan Mountain in Ningxia is a major premium winegrape region in China, with distinctive terroir advantages, including low rainfall, abundant sunshine, large diurnal temperature variation, and relatively low disease pressure. However, under the combined pressures of climate change and high-quality industrial development, the region faces multiple challenges, including winter freezing injury, spring freeze-drought cane desiccation, late frost, water-resource constraints, high costs of soil burial for winter protection, insufficient compatibility between mechanisation and training systems, a relatively narrow cultivar structure, and an incomplete sustainability assessment framework. Although the traditional production system centred on soil burial has ensured the safe overwintering of Vitis vinifera winegrapes, it also leads to high labour input, mechanical damage to canes, concentrated spring unearthing operations, and increased risks of secondary damage. Ningxia’s wine industry therefore urgently needs to shift from a “winter protection for survival” model to a “system resilience for stability, quality, and sustainability” model. Focusing on the development of a stable, stress-resilient, and sustainable grape production system, this report systematically analyses the key limiting factors in winegrape production in the Eastern Foothills of Helan Mountain, Ningxia, and proposes an integrated management pathway for dry-cold viticultural regions. The core risk in Ningxia is not a single type of winter injury, but a compound disaster chain involving winter low temperatures, root-zone freezing injury, dry and windy conditions after spring unearthing, delayed root water uptake, freeze-drought cane desiccation, and secondary late-frost damage. Future vineyard management should therefore shift from a single focus on soil burial for winter protection to multi-factor coordination across freezing injury, freeze-drought desiccation, late frost, water saving, mechanisation, cultivar structure, and digital governance. To address these challenges, this report proposes five system-resilience-oriented programmes: precision winter protection, water-saving and quality-enhancing irrigation, cultivar–rootstock optimisation, ecological and low-carbon management, and digital early warning. Key measures include establishing a first-level risk-management system for the first seven days after unearthing; developing an unearthing timing decision model based on soil temperature, soil moisture, wind speed, vapour pressure deficit, frost forecasts, and cultivar phenology; implementing whole-season water management integrating pre-freezing irrigation, post-unearthing irrigation, budburst irrigation, and regulated deficit irrigation around veraison; optimising combinations of Cabernet Sauvignon, Marselan, Syrah, Cabernet Franc, Beihong, Beimei, and stress-resilient rootstocks; establishing root-zone hydrothermal monitoring networks and a freeze-drought cane desiccation risk index; and developing mechanisation-friendly training systems, reduced-burial covering technologies, soil health improvement practices, green pest management, and low-carbon circular utilisation systems. Furthermore, we recommend establishing an “OIV–Ningxia Climate-Resilient Vineyard Demonstration Site” to integrate and showcase precision winter protection, water-saving irrigation, cultivar–rootstock screening, green pest control, digital early warning, and sustainability certification, thereby forming a replicable, assessable, and scalable dry-cold viticulture model. Ningxia’s future international competitiveness will derive not only from its unique terroir, but also from its capacity to manage terroir-related risks, adapt to climate change, and achieve sustainable development.

ABSTRACT. In the Ningxia Autonomous Region of Northwestern China, extensive desertified landscapes have been rehabilitated for viticultural cultivation. However, the impact of viticultural diversification on the rhizosphere microbiome post-reclamation, along with the functional contributions of beneficial rhizosphere microorganisms to plant growth promotion, remains inadequately characterized. To elucidate these interactions, rhizosphere soil samples were systematically collected from Cabernet Sauvignon and Syrah vineyards situated within various reclamation zones across Ningxia. To facilitate the targeted isolation of plant growth-promoting rhizobacteria (PGPR), the 16S-V3V4 amplicon sequencing analysis delineated the microbial communities within the rhizospheric soil in reclaimed vineyards. PGPR were isolated via selective culturing techniques, and their functional roles in grapevines development were corroborated through controlled pot trials. Two-factor variance analysis combined with PERMANOVA revealed that spatial heterogeneity was the predominant factor shaping the rhizosphere microbial consortia. Total nitrogen content, soil organic carbon levels, and total potassium concentrations are critical factors influencing soil microbial community structure. Informed by sequencing data, PGPR strains were successfully isolated from dominant beneficial genera, including Lysinibacillus, Bacillus, and Priestia. Among the three microbial consortium treatment regimes, the net photosynthetic rate of grapevines was elevated, ranging from 0.72 to 1.34 μmol⋅m−2⋅s−1. PGPR significantly affect soil metabolomic profiles, notably enriching beneficial compounds like organic acids, subsequently influencing mineral nutrient and photosynthetic efficiency, culminating in enhanced grapevines biomass production. Our dataset clarifies the interactions between soil microbiome communities and Vitis vinifera hosts in recently established viticultural sites dedicated to wine grape cultivation, offering essential insights into microbial resource fluxes and sustainable pedological management strategies in post-reclamation vineyards.

ABSTRACT. The wine sector is currently facing increasingly complex challenges related to climate change, social pressures, declining consumption, and growing regulatory attention to sustainability. This is prompting companies to adopt strategies aimed at reducing environmental and social impacts while maintaining satisfactory economic profitability. However, it is still unclear whether these strategies are capable of generating a competitive advantage in the marketplace. Consumer studies show a growing interest in sustainability that does not always translate into actual purchasing decisions, while producers perceive limited recognition of their efforts from the market. In this context, trade operators play a key role that has received limited attention in the literature. They act as a link between producers and consumers: on the one hand, they influence purchasing decisions and sustainability communication; on the other, they shape producers’ behavior through requirements, selection criteria, and commercial strategies. This study explores the role of sustainability in current and future wine market dynamics from the perspective of trade operators, with particular attention to the importance attributed to certifications and sustainable practices in supplier selection processes. To this end, semi-structured interviews were conducted with nine companies involved in the international wine trade - including importers, distributors, retailers, large-scale retail operators, and a monopoly- operating in the United Kingdom, the United States, Canada, Sweden, Portugal, and Italy. The results show that sustainability is becoming increasingly important in the sector’s competitive strategies. Although quality and price remain the main selection criteria, sustainability-related aspects are gaining relevance. Many operators have already implemented initiatives targeting suppliers, including the collection of environmental and social data, minimum requirements regarding packaging and farming practices, and projects aimed at measuring and reducing carbon footprints and promoting regenerative practices. Sustainability certifications are not yet considered mandatory requirements for market access, but they are recognized as useful tools for making producers’ commitments credible and verifiable. Nevertheless, challenges emerge regarding the fragmentation of standards, difficulties in assessing their reliability, and the economic and administrative burdens they impose, particularly on small enterprises. Despite this, growing attention is being paid to such certifications, also in light of the benchmarking activities carried out by the Sustainable Wine Roundtable. According to interviewees, consumer interest in sustainability is increasing, but this does not necessarily translate into a real understanding of certifications. The proliferation of logos and standards creates confusion, while organic certification remains the only one truly recognized by the average consumer. Finally, the findings highlight the key role of sustainability communication in engaging consumers, despite the complexity of the topic. Traditional wine marketing strategies appear to be increasingly less effective, particularly among younger generations, who are more attracted to authentic narratives linked to territories, producers, and responsible practices. Overall, the study highlights how sustainability is becoming increasingly central to the dynamics of the international wine market. The growing attention shown by trade operators suggests that sustainability will become an increasingly decisive requirement for market access, with the risk of exclusion from major distribution channels for companies that are less committed in this area.

ABSTRACT. Botrytis cinerea, the causal agent of gray mold, limits grape productivity and quality, highlighting the need for sustainable control strategies that reduce reliance on synthetic fungicides. Grapevine-associated antagonistic yeasts represent a potential source of biocontrol mechanisms, including the secretion of hydrolytic enzymes, the production of diffusible antifungal metabolites, and the colonization of plant tissues. This study evaluated the enzymatic activity, production of diffusible metabolites, and ex vivo biocontrol potential of antagonistic yeasts isolated from grapevines against B. cinerea. Proteolytic, amylolytic, esterase, lipolytic, cellulase, β-1,3-glucanase, catalase, and oxidase activities were analyzed, along with biofilm formation. Enzymatic activity was quantified using the enzymatic index (EI). Preliminary results revealed contrasting functional profiles among the evaluated strains. Aureobasidium pullulans ED0203 exhibited a broad enzymatic repertoire, showing positive activity for protease, amylase, esterase, lipase, β-1,3-glucanase, catalase, oxidase, and biofilm formation. In contrast, Hanseniaspora uvarum F201a showed positive activity mainly for catalase, oxidase, and biofilm formation. In ex vivo assays performed on grapes, the evaluated strains showed differential responses in reducing B. cinerea development, allowing their antagonistic behavior in fruit tissue to be related to the enzymatic profiles observed in vitro. Overall, these results provide insights into possible mechanisms involved in the yeast–B. cinerea–grape tissue interaction.

ABSTRACT. Grass cover is a key vineyard management practice. However, the effects of grass covering on grape disease incidence and soil microbial communities, as well as the linkage mechanisms between these effects, remain unclear. In this study, a field experiment was conducted in a ‘Shine Muscat’ grape greenhouse with clean tillage (control) and grass cover treatments. After two years, the incidence of leaf and cluster diseases was evaluated, and rhizosphere soils were collected. High throughput sequencing was employed to analyze the structure and function of soil microbial communities, and the associations between the microbiota and disease occurrence were explored. The results showed that in the grass cover treatment, the diseased leaf rate of sooty blotch was 3.25% and the disease index was 0.64, which were both significantly lower than those in the clean tillage treatment (P < 0.05). For cluster diseases, grass cover also significantly reduced the incidence of gray mold, sour rot, and Aspergillus (P < 0.05). Microbial community analysis revealed that grass cover significantly enriched beneficial fungal taxa such as Petriella (cellulose decomposer), Apiosordaria (saprotroph), and Pseudaleuria (a soil health indicator), which play vital roles in organic matter decomposition, nutrient cycling, and disease suppressiveness. In addition, several bacteria with plant growth promoting or biocontrol potential (e.g., Steroidobacter) were significantly enriched. In contrast, clean tillage enriched potentially harmful fungal taxa, including common soilborne pathogens such as Fusarium and Gibberella, as well as a higher relative abundance of Nitrospira, suggesting a simplified nitrogen transformation pathway and lower ecosystem stability. The observed shifts in microbial community structure and function might be potentially correlated with the reduction in grape disease incidence. Together, these findings provide preliminary indications of the potential microecological mechanisms by which grass cover may suppress grape diseases, and offer a theoretical basis for optimizing vineyard grass cover strategies to potentially improve grape health and sustainable production.

ABSTRACT. Grapevine trunk diseases are among the major threats to grape production, and their management is complicated by the lack of effective curative treatments. Biological control using beneficial microorganisms represents a sustainable management strategy, and wild grapevines may serve as a valuable source of such microorganisms. Therefore, in this study, endophytic microorganisms from wild grapevines (Vitis spp.) were isolated and characterized for their potential use in biological control. A total of 259 bacterial and 209 fungal isolates were obtained and evaluated for siderophore and chitinase production, nutrient solubilization, and indole-3-acetic acid production. Based on these traits, 25 fungal isolates belonging to the genera Trichoderma, Alternaria, Fusarium, and Penicillium, as well as 18 bacterial isolates belonging to the genera Bacillus, Erwinia, and Priestia, were selected and tested in dual-culture assays against four grapevine phytopathogenic fungi: Lasiodiplodia brasiliensis, Neofusicoccum parvum, Macrophomina phaseolina, and Botryosphaeria dothidea. Trichoderma isolates exhibited the highest levels of inhibition against all pathogens (>50%), followed by Alternaria isolates (>30%) and Fusarium and Penicillium isolates (>20%). Among the bacterial isolates, Bacillus strains showed low levels of inhibition (>20%), whereas Erwinia and Priestia strains did not significantly inhibit pathogen growth. These findings demonstrate that wild grapevines harbor beneficial microorganisms with promising potential for the biological control of grapevine phytopathogens.

ABSTRACT. In order to clarify the effects of common fungicides and biocontrol agents on the occurrence of grapevine powdery mildew and grapevine foliar microbial diversity, and further predict the function of foliar microorganisms, random sampling method was used to investigate grapevine powdery mildew in the field, the differences of microbial community diversity between fungicide and biocontrol treatment were analyzed by Illumina high-throughput sequencing technology combined with bioinformatics, and the microbial function was predicted by PICRUSt2 . The results showed that the application of mixed bacterial agents could significantly reduce the incidenceof powdery mildew. Chao1 index and Shannon index of grapevine leaf bacterial community decreased by 50.78% and48.57%, respectively; Chao1 index of foliar fungal community decreased by 42.80%, and Shannon index increased by 0.07.At the phylum level, the dominant bacteria phyla of pesticide treatment were Bacillota and Actinomycetota, and the dominant fungi phyla were Ascomycota and Basidiomycota.At the genus level, after pesticide treatment, the bacteria with significantly increased relative abundance were Bacillus, and the fungi with significantly increased abundance were Erysiphe and Aspergillus. In the prediction of grapevine leaf microbial community function, 489 MetaCyc pathways were evaluated. Based on the screening of P3, and 49 related pathways were obtained, of which two were significantly up-regulated and 47 were significantly down regulated, which were mainly related to the functions of grapevine nuclear acid metabolism,photorespiration, chlorophyll and vitamin synthesis.

ABSTRACT. Botrytis bunch rot, white rot, and ripe rot are three major devastating berry diseases that severely threaten the viticulture industry in China. Driven by the critical need for sustainable viticulture and the reduction of chemical pesticides, biological control utilizing beneficial microorganisms has emerged as a highly promising management. In this study, 21 bacterial strains showed high biocontrol efficacy against these three devastating berry diseases in the detached berry assays. The top 4 strains against each disease were chosen to evaluate their biocontrol efficacy in the field. Multi-year field trials were conducted across diverse viticultural regions in China. Results from the detached berry assays showed that strain PL33 exhibited a biocontrol efficacy of 71.5% against grape white rot, and strain DB45 achieved an 82.6% efficacy against Botrytis bunch rot. Field trials revealed that strains PL33 and DB45 showed most stable and high biocontrol efficacy. Strain PL33 exhibited a biocontrol efficacy of 60.9-85.7% against grape white rot, 45.3-65.0% against Botrytis bunch rot and was also effective to control ripe rot. Strain DB45 achieved robust control efficacies of 69.2-84.6% against Botrytis bunch rot, 58.8-83.7% against grape ripe rot, and 75.4% against white rot, respectively. Both of them are identified as Bacillus velezensis based on the 16S rDNA and gyrA sequences. Mechanisms of B. velezensis DB45 were further interpreted. It showed significant antagonistic activity to the pathogens. Fengycin was identified as the active cyclic lipopeptide against the pathogens by knocking out its key biosynthetic gene, fenA. Additionally, B. velezensis DB45 significantly elicited host resistance by upregulating the activities of defense-related enzymes, including polyphenol oxidase (PPO), ascorbate peroxidase (APX), and phenylalanine ammonia-lyase (PAL). It also showed robust biofilm formation capability and effectively colonize on berry grapes. In conclusion, these highly effective and broad-spectrum strains serve as ideal resources for biocontrol of the major grape berry diseases in China, providing robust support for a microbial-based green control system and sustainable grape production.

ABSTRACT. Italian wine cooperatives play a central role in the national wine sector, connecting thousands of grape growers to markets and accounting for a substantial share of wine production. Their collective structure makes them important agents of sustainability transition: cooperatives can support members through technical assistance, shared investments, certification schemes, training, and coordinated strategies that individual growers may find difficult to implement alone. At the same time, adoption may be constrained by collective decision-making, heterogeneous member priorities, limited price premiums, bureaucracy, and the long-term nature of environmental and social investments. This paper investigates sustainability engagement among Italian wine cooperatives, focusing on drivers, barriers, organizational characteristics, and practices associated with different levels of adoption. The study combines qualitative and quantitative evidence. In-depth interviews with managers of cooperatives in Veneto, Trentino, and Alto Adige informed a structured survey, yielding 131 complete responses. The survey collected information on cooperative structure, business model, sales channels, export orientation, entrepreneurial orientation, managerial sustainability commitment, perceived drivers and barriers, certifications, reporting practices, and implemented environmental and social actions. Sustainability engagement is measured through indicators capturing cooperative-level certification, vineyard-level certification, environmental practices, and social practices. These include environmental and social certifications, certified hectares, renewable energy use, water and carbon footprint monitoring, waste reduction, precision agriculture, member support for certification, training, occupational safety monitoring, gender equality measures, and local community engagement. The analysis also maps the sustainability certifications used by cooperatives in the sample, highlighting the diversity of schemes through which commitments are formalised. To identify perceived driver and barrier structures, exploratory factor analysis was conducted using principal axis factoring and oblique rotation on polychoric correlation matrices. Preliminary results show uneven sustainability engagement. Vineyard-level certification appears relatively widespread, whereas cooperative-level certification and formal social certification remain more limited. Around one third of surveyed cooperatives produce a sustainability report, and one fifth have an internal environmental technician or dedicated sustainability unit. Factor analysis identifies four barrier groups: external environmental and policy constraints, feasibility and incentive barriers, additional organizational burden, and low prioritisation by members or management. Drivers group into four dimensions: environmental and social protection, quality and competitiveness, member and local community pressures, and market pull. The findings suggest that internal organizational capabilities matter. Higher entrepreneurial orientation is associated with a greater share of certified sustainable hectares and stronger implementation of social sustainability practices. Higher managerial sustainability commitment is associated with broader adoption of environmental practices. Cooperatives producing sustainability reports also show stronger entrepreneurial orientation and, to a lesser extent, higher managerial sustainability commitment. The paper contributes to the debate on sustainability transitions in the wine sector by shifting attention from individual firms to cooperatives as collective organisations. Italian wine cooperatives are not only adopters of sustainability practices but also intermediaries capable of diffusing sustainability among large numbers of member-growers. Their effectiveness depends on managerial commitment, entrepreneurial orientation, member engagement, incentives, and institutional support.

ABSTRACT. Growing consumer interest in health, sustainability, and transparency has increased the demand for products perceived as natural and minimally processed. While the concept of naturalness has become an important marketing and consumption driver across food categories, its meaning often remains ambiguous and lacks a universally accepted definition. This issue is particularly relevant in the wine sector, where information asymmetry between producers and consumers is high and where a legal definition of "natural wine" is absent. Most studies have examined these effects in hypothetical purchasing situations rather than during actual product consumption. Therefore, the present study investigates how the designation of a wine as "natural" influences young consumers (Gen Z, born after 1997) in terms of sensory perception, quality evaluation, and purchasing intentions during a wine-tasting experience using a between-subjects experimental design. University students (N = 253; of whom N = 89 were students of Oenology-related courses, considered here as experts, and N = 164 were students from other disciplines, considered non-experts) were randomly assigned to one of three treatments: a baseline presentation (baseline), a “natural wine” label condition (natural), and a “natural wine label+ production information” condition (information). Participants tasted the same organic Barbera wine and completed a questionnaire including a Check-All-That-Apply (CATA) sensory evaluation, an evaluation of visual, aromatic/odour, in-mouth, and overall quality on a 10-point continuous scale (where 0 = low quality and 9 = high quality). Willingness to pay and perceptions of environmental, health, and social impacts were also measured (1–5 Likert scale). Treatment effects on sensory perceptions, quality assessments, willingness to pay, and sustainability-related beliefs were analysed using descriptive statistics, mean comparisons, and regression models controlling for demographic characteristics and wine expertise. Moreover, the wine was analytically investigated through basic chemical parameters, colour and phenolic characteristics, and volatile organic compounds determined by GC–MS. The Barbera wine used in the experiment displayed analytical characteristics typical of highly ripe Barbera wines, including high alcohol content, moderate acidity, low sulphite concentration, and a volatile profile associated with fruity and floral sensory notes (with ethyl esters showing the highest OAVs). However, the use of the term “natural” significantly influenced sensory perception. In general, wines presented as natural were less frequently described as vinegar-like or sour and more frequently associated with greater body and darker colour. The information treatment enhanced the perception of fruity aromas. These effects were particularly evident among non-expert consumers, whereas wine experts showed a greater tendency to perceive oxidative notes when information about natural production practices (i.e., organic grapes, spontaneous fermentation, and no added sulphites) was provided. The natural label also significantly increased visual quality ratings, although it did not affect overall quality evaluations. Importantly, willingness to pay did not differ across treatments, suggesting that any premium associated with naturality disappears once consumers directly experience the product. Finally, naturality increased perceptions of environmental sustainability but did not influence perceived healthiness or social fairness, indicating that young consumers mainly associate natural wine with environmental rather than health-related benefits.

ABSTRACT. Purpose. Protected Designation of Origin systems derive their economic rationale from the premise that regulated typicity produces a coherent, communicable quality standard. Yet quality in wine markets inferred from signals rather than observed directly, and those signals may diverge. This paper asks whether a professional expert critic and a large community of informed collectors agree on what constitutes quality in two of the world's most tightly regulated appellations — Barolo and Barbaresco — and whether any divergence reflects genuinely different assessments of sensory quality or merely noise. The answer has direct implications for the economic resilience of appellation-based quality systems and the transparency of fine wine markets.

Design and methodology. We compare two quality signals for Piedmont Nebbiolo across seven vintages (2010–2016). The first is drawn from Wine Enthusiast: 1,093 Barolo and 565 Barbaresco reviews authored by a single specialist critic, each accompanied by a detailed tasting note and a 100-point score. The second is drawn from CellarTracker: over 118,000 community reviews of the same appellations by more than 33,000 collectors. Matching at the producer-vintage level yields 512 paired observations — the unit of analysis throughout. For each producer-vintage, we compute the mean and dispersion of community ratings alongside the mean expert score, and construct an appellation-specific vintage quality index drawing on established specialist sources. We estimate rating gap regressions examining the roles of appellation, vintage quality, community review depth, collector disagreement, and price. In a parallel set of regressions, we examine what drives collector rating dispersion within producer-vintages, testing whether expert scores reduce or amplify collector disagreement. Robustness is confirmed on the individual-review sample of 1,311 observations with standard errors clustered at the producer-vintage level.

Findings. The correlation between expert and community mean ratings is moderate (r = 0.43), with a mean absolute gap of 2.19 points across the matched sample. The expert-community gap is not driven by appellation identity or vintage quality — both variables are consistently insignificant — but by two systematic forces. First, a prestige amplification effect: wines attracting more collector reviews and commanding higher prices show larger gaps, because expert scores respond almost twice as strongly to these prestige signals as community ratings do, a difference formally confirmed by coefficient equality tests. Second, a stylistic polarization effect: producer-vintages where collectors disagree more among themselves show larger expert-community gaps, consistent with experts and the collector community applying different implicit quality models to stylistically contested wines. Critically, higher expert scores are associated with lower collector disagreement, suggesting that expert endorsement reduces uncertainty and anchors community assessments.

Relevance and implications. Our results challenge a foundational assumption of PDO economics: that regulated appellations produce a quality standard legible to all market participants in the same way. The expert-community divergence in Barolo and Barbaresco is not an appellation-level phenomenon but a wine-level one, driven by prestige and stylistic heterogeneity that appellation rules do not address. At a time when fine wine markets are evolving rapidly and consumer communities are generating quality information at scale, understanding the complementarity and tension between expert and collective intelligence is essential for building resilient, transparent market mechanisms in the vine and wine sector.

ABSTRACT. Wine competitions act as quality certifiers for an experience good like wine, yet their heterogeneous rating protocols generate substantial uncertainty. We distinguish two sources: competition risk, arising from inconsistent practices across events, and rating risk, stemming from variation in jury assignments and score aggregation within competitions. We develop a discrete-choice model of a wine market with multiple quality certifiers and show that standardizing rating protocols improves the information available to consumers and producers, reducing both risks and potentially improving welfare. We then propose a standardized rating system that normalizes judges’ scores and groups wines into statistically significant quality classes, reducing rating risk. Using data from a wine competition, we show that our rating system reduces score variance and stabilizes award allocations. Standardizing rating protocols across competitions strengthens the credibility of ratings and enhances their welfare properties.

ABSTRACT. Retail alcohol monopolies set prices centrally and without competitive pressure, yet it remains unclear whether their pricing reflects consumer demand responsiveness or instead follows administrative rules. We examine this question using a panel of 234,262 wine product-year observations on 76,644 unique products sold by Sweden's national alcohol monopoly, Systembolaget, from 2009 to 2024. We estimate wine demand using progressively richer fixed-effects specifications. Pooled OLS yields a price elasticity of −1.65, rising to −1.78 with country and year fixed effects, consistent with the upper range of the alcohol-demand literature. However, once product fixed effects absorb time-invariant heterogeneity such as unobserved quality and brand reputation, the estimate falls to −0.45, and a first-differences specification gives −0.34. Both within-product estimates indicate inelastic demand. The roughly fourfold gap between cross-sectional and within-product elasticities reveals a substantial composition effect: observed cross-sectional patterns are dominated by quality sorting rather than within-product price sensitivity. We further find that within-product elasticities are economically near-identical across price quartiles (−0.38 to −0.41), despite a nine-fold price ratio between the cheapest and most expensive segments. Robustness checks confirm this across wine colours and two halves of the sample period, while revealing meaningful cross-country variation (−0.42 Spain to −0.95 Italy). The absence of elasticity heterogeneity across price tiers, combined with substantial price differentiation, indicates that monopoly wine pricing is not aligned with inverse-elasticity logic but reflects categorical or administrative rules. We discuss implications for the design of price-based alcohol policy, where the effective channel operates through cross-product substitution rather than within-product quantity responses.

ABSTRACT. Ningxia Helan Mountain East Foothill has emerged as one of China's most promising wine-producing regions, with its core consumer markets concentrated in economically developed coastal areas such as Beijing and the Jiangsu-Zhejiang-Shanghai (JZS) region. This study systematically investigated the sensory preferences of consumers in these two pivotal markets and identified the key physicochemical and aromatic drivers behind their preferences. A total of 33 representative wine samples, including Chardonnay, Cabernet Sauvignon, Syrah, and rosé wines in both dry and sweet styles, were evaluated through sensory blind tasting by 20-35-year-old regular wine consumers. Physicochemical parameters, phenolic compounds, and volatile aroma components were analyzed using standard methods and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Multivariate statistical techniques, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), were employed to correlate sensory attributes with chemical compositions. Results revealed significant regional differences in consumer preferences. Beijing consumers showed a clear preference for dry-style wines, particularly dry Chardonnay with complex bread/roasted aromas and dry Cabernet Sauvignon with intense black fruit and chocolate notes. In contrast, JZS consumers exhibited higher acceptance of sweet red wines and semi-sweet rosé wines, favoring samples with rich fruity aromas, moderate sweetness, and refreshing acidity. Key positive aroma drivers for Beijing consumers included ethyl laurate (VIP=1.25), decanal (VIP=1.20), and ethyl 9-decenoate (VIP=1.18), while furfural (VIP=1.31), ethyl acetate (VIP=1.23), and 4-ethyl-2-methoxyphenol (VIP=1.21) were the most influential markers for JZS preferences. Fatty acids and alkylphenols were identified as common negative aroma factors in both markets. These findings provide valuable guidance for Ningxia wineries to optimize product development and tailor marketing strategies to different regional markets.

ABSTRACT. China’s emerging wine market shows limited acceptance of conventional dry white and red wines, largely due to perceived acidity and astringency. In response, the industry has introduced novel products—low-alcohol, non-alcoholic, sparkling wines, and wine-based cocktails—to improve palatability and broaden consumption. This study aimed to identify the alignment between product attributes and consumer expectations in order to guide product optimization and stimulate domestic wine consumption. In this study, field investigations were carried out in Yinchuan and Beijing. Semi-structured in-depth interviews and random-sampling questionnaires were used to capture consumption patterns, purchase drivers, and sensory pain points. Concurrently, a trained sensory panel evaluated representative innovative wines using the CATA (Check-All-That-Apply) descriptive method, quantifying key attributes such as aroma profile, tannin astringency, acid–sweet balance, and aftertaste. Consumer data on flavor preference rankings, acceptable price thresholds, drinking occasions, and subjective sensory feedback were systematically collected. By integrating physicochemical, sensory, and consumer datasets, a consumer preference prediction model was built to quantify the relationship between core wine properties and acceptability and to forecast the market potential of different production improvement strategies. Model-informed optimizations of vinification, blending, and product formulation were then implemented to enhance palatability and lower consumer entry barriers. The findings contribute to fostering a domestic wine consumption culture and expanding overall consumption volume, while providing empirical evidence and practical guidance for standardized production and targeted marketing of innovative wines from the Eastern Foothills of the Helan Mountains.

ABSTRACT. The wine sector in traditional producing countries faces increasing challenges arising from declining domestic consumption, growing competition, changing consumer preferences, and the digital transformation of markets. In this context, online sales channels offer wineries new opportunities to reach consumers and strengthen market competitiveness. However, despite the expansion of e-commerce, online wine purchasing remains relatively underexplored in Portugal. This study investigates the factors influencing Portuguese consumers’ propensity to purchase wine online through an extension of the Technology Acceptance Model (TAM). Data were collected through an online survey of wine consumers, yielding 409 responses, of which 365 valid observations were retained for analysis. Structural Equation Modelling (SEM) was employed to assess the relationships between perceived ease of use, perceived usefulness, convenience, initial trust, usage attitude, and behavioural intention. The findings indicate that convenience, initial trust, usage attitude, and perceived ease of use significantly influence consumers’ behavioural intention to purchase wine online. Conversely, lack of awareness of online wine-selling platforms emerged as the principal barrier to adoption. The results also suggest that digital purchasing behaviour accelerated following the COVID-19 pandemic, reinforcing the strategic relevance of online channels for wineries. These findings provide valuable insights for wine producers, retailers, and policymakers seeking to enhance digital wine marketing strategies and consumer engagement. Strengthening trust, improving platform usability, and increasing consumer awareness may contribute to greater adoption of online wine purchasing and support the competitiveness of the wine sector in an increasingly digital marketplace.

ABSTRACT. Grape juice, defined by the OIV as unfermented grape must subjected to authorised practices and intended for direct consumption, constitutes one of the most relevant non-alcoholic vine products in the global agri-food system. In 2023, global production of grape juice and musts reached approximately 2.7 million tonnes, reflecting the growing importance of non-alcoholic grape derivatives within the OIV Strategic Plan 2025–2029. In this context, the present work aims to provide an evidence-based overview of the global grape juice market, highlighting production, consumption and market trends across major countries, identifying opportunities for diversification and by-product valorisation. Production is geographically concentrated among a limited group of countries. Spain leads with approximately 254 million L, followed by the United States (247 million L), Italy (163 million L), Brazil (75.6 million L) and Greece (62.9 million L). This distribution reflects a combination of viticultural tradition, industrial processing capacity, and domestic demand, with marked differences in grape variety use across regions: Vitis vinifera predominates in Europe, while Vitis labrusca and its hybrids are the primary basis for juice production in Brazil and the United States. Grape juice ranks among the three most traded fruit juices worldwide, after orange and apple juice, mainly in concentrated form. In 2023, the main exporters were Spain (USD 276 million), the European Union (USD 243.5 million) and Italy (USD 150.3 million), followed by Chile, Argentina and the United States. On the import side, the largest markets were Japan (USD 133.3 million), the United States (USD 104.6 million), followed by China, Italy, and Germany. The presence of Italy and the United States as both a major exporter and importer reflects the role of concentrated grape juice as an industrial ingredient in food and beverage processing. According to FAOSTAT (2025), the global consumption in 2022 was led by the United States (370,060 t), followed by Japan, Germany, Brazil, Greece, and China (all around 69,000 and 79,000 t). Comparing these figures with 2012 data reveals significant shifts in market dynamics. China recorded the most pronounced growth, with consumption increasing by 132% over the decade, consolidating its position as a major emerging market. Japan grew by 59% and Brazil by 33%. Conversely, Germany and France showed declining consumption compared to 2012, suggesting market saturation in mature economies, while Spain and Greece entered the group of the ten largest consumers for the first time. These trends indicate a market shift for Asia and Latin America, presenting significant commercial opportunities for exporters able to adapt to regional consumer preferences. In addition, grape juice is increasingly being used as a food ingredient, contributing to the valorisation of grape by-products, including phenolic-rich pomace and seeds, supporting innovation, such as functional products, beverages, and ingredients. Reduced-sugar juices and other grape-based beverages represent a significant value-added. These products may respond to growing consumer interest in lower sugar intake, healthier diets, and circular bioeconomy approaches. Nonetheless, strengthening international statistical harmonisation to better distinguish grape juice from concentrated juice and grape must remains essential for evidence-based policy and sector development within the OIV framework. Future studies should further explore by-product valorisation, market diversification, and demand for functional grape-derived products.

ABSTRACT. Biocontrol and bioprotection in winemaking rely on the use of selected microorganisms as biotechnological tools to control the development of undesirable microbiota during the early stages of vinification while reducing oxidative processes, thereby minimizing the need for chemical interventions. Interest in these strategies has increased in recent years due to their potential to reduce dependence on sulfites, which are widely used in the wine industry because of their antimicrobial and antioxidant properties. In this context, the selection of yeast strains capable of efficiently colonizing the must, competing with spoilage microorganisms, and contributing positively to the fermentation process represents a promising alternative. These approaches are aligned with current trends in the wine sector toward more sustainable production practices and the development of wines with reduced chemical inputs while maintaining quality and safety.

The aim of this study was to evaluate the biocontrol and bioprotection potential of pre-selected native non-Saccharomyces yeasts belonging to the species Metschnikowia fructicola (Mf 10-77) and Pichia kudriavzevii (Pk 11-42), through pilot-scale validation trials.

Experiments were conducted in triplicate at pilot scale using Chardonnay grapes harvested during the 2026 vintage. The selected strains were inoculated as pure cultures in the presence or absence of SO₂ (25 mg/L). After 24 h, a commercial Saccharomyces cerevisiae strain (Oenobrands, Fermivin ALG 804) was inoculated into each treatment to ensure completion of alcoholic fermentation. A control vinification was also carried out using only the commercial S. cerevisiae strain ALG 804. During the first three days of fermentation, yeast population dynamics were monitored by plate counts on WL Nutrient Agar (WLN) differential medium. Fermentation kinetics and oxidative processes were assessed daily through density measurements and spectrophotometric determination of color intensity at 420 nm. Upon completion of alcoholic fermentation, the main physicochemical parameters of the wines (residual sugars, ethanol, glycerol, total acidity, volatile acidity, and pH) were determined, and sensory evaluation was performed by a semi-trained panel.

Regarding biocontrol performance, strain Pk 11-42 showed the highest implantation capacity and the lowest abundance of indigenous grape microbiota. In contrast, all other treatments, including the SO₂ control, exhibited higher levels of native yeast populations compared with Pk 11-42.

Furthermore, Pk 11-42 displayed the lowest absorbance values at 420 nm, indicating greater protection against oxidation. These values were significantly lower than those observed for Mf 10-77 and did not differ significantly from those obtained in the SO₂ control treatment.

Sensory analysis revealed pleasant sensory descriptors characteristic of Chardonnay wines in all treatments, with no significant differences detected among them.

Overall, the results identified Pk 11-42 as the most effective alternative for microbial control and protection against oxidative phenomena during both the prefermentative and fermentative stages. Its performance was comparable to that of the SO₂ treatment, with no significant differences observed between them. These findings highlight the potential of Pk 11-42 as a multifunctional yeast strain combining biocontrol and bioprotection properties. Its application could contribute to the development of more sustainable winemaking strategies aimed at reducing chemical inputs and minimizing the environmental impact associated with wine production.

ABSTRACT. Climate change is increasingly affecting grape composition and wine quality in Mediterranean wine-growing regions, leading to higher sugar accumulation, lower acidity, and reduced wine freshness and ageing potential. Montenegro, with its predominantly Mediterranean climate and pronounced warming trends observed over recent decades, faces growing challenges in maintaining wine freshness, acidity, phenolic balance, and ageing potential. This study evaluated the influence of selected non-Saccharomyces yeasts, primarily Lachancea thermotolerans and Torulaspora delbrueckii, on the quality and phenolic composition of red wines produced from two Montenegrin autochthonous grape varieties (Vranac and Kratošija) and two internationally cultivated varieties (Cabernet Sauvignon and Marselan). Different inoculation strategies combining Saccharomyces cerevisiae and non-Saccharomyces yeasts were applied, with and without Oenococcus oeni-induced malolactic fermentation. Grapes from the 2023 vintage were vinified under controlled conditions using four inoculation protocols performed in triplicate. After six months of ageing, wines were analysed for total polyphenols, anthocyanins, catechins, and proanthocyanidins. Fermentations involving Lachancea thermotolerans (Laktia®) significantly increased total polyphenol concentrations (up to 1,835 mg/L) and anthocyanin content (up to 692.9 mg/L) in Vranac wines. These wines also exhibited lower alcohol levels, higher total acidity, and lower pH values, contributing to improved freshness, colour stability, and ageing potential. In contrast, Torulaspora delbrueckii (Biodiva®) promoted a more balanced phenolic profile, reduced volatile acidity, and enhanced aromatic complexity, particularly in Cabernet Sauvignon and Marselan wines. The results demonstrate that non-Saccharomyces yeasts represent promising biotechnological tools for climate change adaptation in red winemaking by improving wine balance, preserving freshness and colour, enhancing phenolic quality, and supporting the preservation of Montenegrin autochthonous grape varieties under increasingly challenging climatic conditions.

ABSTRACT. Climate change is progressively altering the technological and microbiological balance of Mediterranean wines. Rising temperatures and prolonged drought accelerate grape ripening, causing excessive sugar accumulation and reduced organic acid content in grape berries. Moreover, the aromatic complexity of the volatile fraction is impaired. Conventional corrective practices often present technological limitations and may negatively affect sensory quality. In this context, non-Saccharomyces yeasts are emerging as sustainable microbiological tools for modulating fermentative metabolism and improving wine balance under warm-arid viticultural conditions. The aim of this study was to characterise the contribution of different microbial combinations to fermentation kinetics and to the modulation of wine metabolic and aromatic profiles. An integrated experimental design was developed to assess the technological, metabolic and volatilomic impacts of Starmerella lactis-condensi MN412 in Catarratto must and four strains of Lachancea thermotolerans (LT-A, LT-B, LT-C, LT-D) in Syrah must. Fermentations were performed using multi-species microbial consortia. Catarratto fermentations included Saccharomyces cerevisiae, Oenococcus oeni and Lactiplantibacillus plantarum, whereas Syrah fermentations included S. cerevisiae and L. plantarum. In Catarratto fermentations, St. lactis-condensi MN412 showed rapid implantation, reaching maximum cell densities on the third fermentation day. Its inoculation significantly increased glycerol concentration (up to +2.4 g/L vs. control), reaching 9.2 g/L, while reducing ethanol content by up to 0.55% v/v. Volatilome analysis revealed enhanced ester production: ethyl esters increased by 38% in fermentations with St. lactis-condensi MN412–O. oeni–S. cerevisiae, whereas acetate esters increased by 81% in those with St. lactis-condensi MN412–S. cerevisiae. Three-dimensional surface plots highlighted synergistic volatile interactions associated with pear and lavender perceptions. Non-target metabolomics showed the release of bioactive compounds, including trans-resveratrol and resveratrol-2-O-beta glucopyranoside. In Syrah fermentations, L. thermotolerans strains exhibited marked bioacidification capacity. Strain LT-D induced a pH reduction of 0.68 units, exceeding chemical acidification, and produced L-lactic acid concentrations ranging from 5.96 to 12.10 g/L. LT-B was associated with enhanced synthesis of fruity esters, whereas LT-A promoted greater accumulation of shikimic acid, suggesting stimulation of floral aroma precursor release. Overall, Starmerella lactis-condensi MN412 emerged as an efficient modulator of wine aroma complexity, while L. thermotolerans LT-D confirmed its role as a targeted biological acidification agent. These strains represent a promising strategy to improve technological stability and preserve wine quality in warm-arid wine-growing regions Funding The study was supported by “Supply Chain and District Contracts” 5th call MASAF - PNRR M2C1-I 3.4 - funded by NGEU. Project “White Wine Identity: new horizons for an integrated and sustainable development of the Italian white wine supply chain”. CUP B79I21001220001. IRIS ID: PRJ-1058.

ABSTRACT. Sulfur dioxide (SO₂) remains difficult to fully replace in winemaking. Current strategies to reduce its usage mainly involve integrating multiple approaches, among which co-fermentation of different yeast species (bioprotection) represents a promising direction.Lachancea thermotolerans (Lt) is an efficient bio-acidification tool that enhances wine stability by lowering pH. Compared to chemical acidification with organic acids or physical acidification, Lt shows higher efficiency, lower sensory impact, and reduced energy requirements. Metschnikowia pulcherrima (Mp) exhibits a dual mechanism of oxygen depletion and pulcherrimine synthesis to inhibit spoilage microorganisms, thereby achieving wine bioprotection.However, Lt single strain often fails to ferment properly under SO₂ stress. Therefore, this study aimed to test whether Lt+Mp co-inoculation can complete fermentation under SO₂ stress while maintaining its acidification capacity.This study evaluated the fermentation ability of Lt+Mp co-inoculation under SO₂ stress and compared aromatic compound profiles with single-strain fermentation. Verdejo white grape juice from the DO.Rueda was used. Lt (L31) and Mp (Mp29) were co-inoculated at a 1:1 ratio (total 2% v/v). SO₂ stress was applied by adding potassium metabisulfite at three concentrations: 125, 150, and 175 mg/L. Fermentation progress was monitored by weight loss, and fermentation was considered complete when weight stabilised. Lactic acid, pH, ethanol, and volatile aroma compounds were analysed.Under 125, 150, and 175 mg/L potassium metabisulfite stress, Lt single strain completely failed to ferment and produce lactic acid. In contrast, the Mp+Lt co-fermentation not only successfully completed fermentation but also produced 6.98, 1.76, and 2.04 g/L of lactic acid, respectively, and achieved additional pH reductions of 0.60, 0.28, and 0.33 compared to the Saccharomyces cerevisiae (7VA) control. Aroma analysis revealed that the Mp+Lt co-fermentation produced lower acetaldehyde levels (21.2–37.1 mg/L) than the S. cerevisiae control (33.2–65.1 mg/L) across all SO₂ concentrations, while 2-phenylethyl alcohol levels were comparable (23.9–25.2 mg/L vs 22.3–25.9 mg/L).The Mp+Lt co-fermentation strategy enables successful fermentation and significant pH reduction under high SO₂ stress, outperforming conventional S. cerevisiae, while maintaining favourable aroma characteristics (lower acetaldehyde, comparable 2-phenylethyl alcohol). This approach helps reduce SO₂ usage in winemaking while enhancing subsequent microbial stability.

ABSTRACT. Yeast is the core functional microorganism in winemaking. For a long time, the Chinese wine industry has faced critical technical bottlenecks, including insufficient systematic collection and exploitation of indigenous wine yeast germplasm resources, lack of commercially available Saccharomyces cerevisiae strains with independent intellectual property rights, and absence of winemaking technology systems adapted to indigenous yeast traits. These challenges have not only led to long-term reliance on imported commercial yeast, posing significant technical security risks to the industry, but also exacerbated the homogenization of wine quality and style, severely restricting the high-quality development of the Chinese wine industry. To address the above issues, the research team from Northwest A&F University has conducted more than ten years of continuous collaborative research and achieved systematic innovative outcomes: First, the team established a complete research and development technology system for Chinese indigenous wine yeast, and built the largest wine yeast germplasm resource bank in China, preserving more than 30,000 yeast strains. A total of 45 yeast species were identified, 239 core Saccharomyces cerevisiae germplasms with distinct genotypes were obtained, and 50 indigenous yeast strains with excellent winemaking traits were selected, filling the gap in research on wine microbial terroir in China. Second, three broadly adaptable excellent indigenous wine yeast strains, namely CEC01, CECA and NX16, were developed, realizing the first industrial application of indigenous active dry wine yeast in China. To date, 45 tons of indigenous active dry wine yeast have been promoted and applied in more than 1,000 wine and fruit wine enterprises across the country, with a cumulative fermentation volume of over 300,000 tons of wine, achieving a 30% import substitution rate of commercial yeast in the Chinese market. Meanwhile, the team realized the first large-scale export of Chinese indigenous active dry wine yeast to traditional wine-producing countries including Italy, Germany and Spain, effectively guaranteeing the industrial technical security and enhancing international competitiveness. Third, a functionally diversified indigenous yeast matrix was developed, including 10 specialized strains adapted to major wine grape varieties, 15 characteristic strains with targeted functions such as acid increasing, aroma enhancing, acid reducing, and low alcohol yield, and 2 strains with low volatile acid production, providing technical solutions for the expression of grape variety characteristics in different ecological regions and the remediation of raw material defects. Fourth, a winemaking technology system compatible with indigenous yeast was constructed, with supporting development of special winemaking accessories including enzyme preparations, and integration of innovative technologies such as direct vat set active dry yeast application and multi-strain mixed fermentation. Wines produced using this technology system have won more than 100 awards in domestic and international wine competitions, significantly improving the market competitiveness and international reputation of Chinese wine. This study systematically constructs a complete technical chain from germplasm resource exploitation to industrial application, which not only provides core technical support for the high-quality development of the Chinese wine industry, but also offers a replicable model for the global wine industry to carry out adaptive oenology innovation and explore future diversified development paths.

ABSTRACT. Consumption of red wine is declining globally, particularly among younger generations, who increasingly prefer lower-alcohol or alcohol-free beverages with fresher aromas. Concurrently, climate change is altering the physiology and composition of grapes, making it more challenging for producers to create balanced and drinkable red wines. This study investigated the impact of harvest timing, in combination with selected yeast strains and yeast derivatives, on the aromatic quality and sensory perception of Cabernet Sauvignon red wines from Trentino-Alto-Adige (Italy). Two harvest dates were compared: an early harvest, which naturally yields lower sugar and alcohol content, and a conventional harvest, targeting optimal phenolic maturity, with a 10-day interval between them. Both conditions used five yeast strains and two yeast derivatives with specific functional properties. Chemical analyses and sensory evaluations were conducted after post-malolactic fermentation. Wines from the early harvest showed lower alcohol and total polyphenol content, along with higher levels of ethyl esters, fatty acids, and C6 compounds, resulting in lighter, fresher, more fruity, and herbaceous profiles. In contrast, conventional harvest wines contained higher concentrations of thiols, terpenes, and norisoprenoids, resulting in more mature and complex aromas. The free sorting task further confirmed that the harvest date was the main driver of sensory differentiation: early‑harvest wines were perceived as more vegetal and bitter, whereas conventionally‑harvest wines were characterized as fruitier, more acidic, and more tannic. The selection of yeast strains modulated these sensory characteristics within each harvest modality, with some strains enhanced freshness and fruitiness, while others reinforced vegetal or astringent characteristics. Specific yeast strains were therefore identified as promising tools for bridging sensory differences linked to harvest timing. Overall, these findings provide producers new ways to maintain acidity, limit alcohol potential, and adapt the style of red wine to evolving market expectations and climate-related- constraints while preserving sensory quality.

ABSTRACT. Native non-Saccharomyces yeasts have emerged as a promising strategy to reduce wine alcohol content while enhancing sensory complexity. During recent decades, climate change and increasing water scarcity have promoted higher sugar accumulation in grapes, leading to elevated ethanol concentrations in wines. This trend may negatively affect wine balance and sensory quality, while conflicting with consumer demand for lower-alcohol wines that retain complexity and overall quality.

The aim of this study was to evaluate the fermentative potential of eight native non-Saccharomyces yeast strains isolated from the Maule Region (Chile) for the production of reduced-alcohol red wines and to determine their impact on the chemical and sensory profile of the final product.

Initially, laboratory-scale monoculture fermentations were conducted to assess fermentative efficiency, ethanol production and secondary metabolite formation. Subsequently, the strains showing the greatest reduction in ethanol production compared with the Saccharomyces cerevisiae control were selected for sequential fermentations. Trials were performed using Cabernet Sauvignon and Carménère musts at 25 °C. Fermentation kinetics were monitored through measurements of density, cell concentration, glucose, fructose and ethanol.

Results showed that two non-Saccharomyces strains reduced ethanol concentration by 0.4 to 1.1% v/v compared with the control. Strains belonging to the genus Candida exhibited the highest alcohol reduction and were therefore selected for sequential fermentations.

Volatile compound analysis revealed that wines produced with Candida spp. contained higher concentrations of esters than wines fermented exclusively with S. cerevisiae. The most abundant compounds included ethyl octanoate, isoamyl acetate and ethyl hexanoate, associated with fruity aromas, as well as hexyl acetate, ethyl decanoate and ethyl 9-decenoate, linked to fruity and floral descriptors. In contrast, these wines showed lower relative concentrations of higher alcohols, compounds generally less desirable in premium wine aroma profiles.

Sensory evaluation performed by an expert panel indicated that wines produced with Candida spp. exhibited greater aromatic intensity, enhanced olfactory complexity and higher overall quality. The increased ester concentration contributed significantly to the expression of fruity and floral attributes, resulting in more attractive and differentiated wines.

These findings demonstrate that native non-Saccharomyces yeasts represent a promising biotechnological tool for the production of reduced-alcohol red wines while maintaining or even improving sensory quality. Furthermore, these strains may contribute to addressing the challenges currently faced by the wine industry under climate change conditions.

ABSTRACT. The IRC7 gene in Saccharomyces cerevisiae encodes a carbon-sulfur beta-lyase enzyme. This enzyme metabolizes sulfur by cleaving the odorless, cysteinylated or glutathionylated precursors found in grape varieties, such as Sauvignon blanc, transforming them into intensely aromatic, volatile thiols such as 4-Mercapto-4-methylpentan-2-on (4MMP) and 3-Mercaptohexan-1-ol (3MH) (Santiago and Gardner, 2015). The expression of the IRC7 gene was found to be influenced by the yeast’s intracellular oxidation-reduction potential (ORP), which is linked to extracellular ORP and can be modified by oxygen or air supply during alcoholic fermentation (Liu et al., 2017). The aim of this study was to enhance thiol production by increasing the ORP by the controlled addition of air during alcoholic fermentation. Synthetic grape must, enriched with thiol precursors was fermented using Saccharomyces cerevisiae (SAUVY, Lallemand, Montreal, Canada) in 1 L bioreactors. Three ORP setpoints of -30, -90, -120 mV were applied and compared to a reference fermentation without ORP control. Once the defined ORP setpoint was reached, a solenoid valve was opened to introduce air at 100 mL/s for 4 sec. All experiments were carried out in triplicate. The ORP of the fermenting grape must were continuously monitored by ORP Sensor (EasyFerm, Hamilton, Bonaduz, Switzerland) throughout the fermentation process. Yeast cell counts were measured daily by flow cytometry. Analyses of reduced and oxidized thiols, as well as thiol precursors, were performed every 24 hours by GC-MS. 4MMP and 3MH concentrations were found to be increased at higher ORP setpoints indicating increased formation rates of these volatiles from precursors. However, the air supply, which was used to reach the ORP setpoints, also had an impact on the yeast cell counts and the fermentation speed. Normalization of 4MMP and 3MH concentrations to yeast cell counts could still reveal increased formation activity of 4MMP and 3MH suggesting that the ORP control eventually had an impact on expression of the IRC7 gene of Saccharomyces cerevisiae.

Liu, C.-G., Qin, J.-C., & Lin, Y.-H. (2017). Fermentation and Redox Potential. In A. F. Jozala, Fermentation Processes. InTech. https://doi.org/10.5772/64640

Santiago, M., & Gardner, R. C. (2015). The IRC7 gene encodes cysteine desulphydrase activity and confers on yeast the ability to grow on cysteine as a nitrogen source: IRC7 encodes a cysteine desulphydrase and confers growth on cysteine as N source. Yeast, 32(7), 519–532. https://doi.org/10.1002/yea.3076

ABSTRACT. Nitrogen availability modulates yeast growth, biomass production, and fermentation kinetics in winemaking. This technological framework is further influenced by oxygen, which triggers the biosynthesis of sterols and unsaturated fatty acids, establishing a complex link between nitrogen and lipid metabolic pathways that ultimately shapes the volatile composition of wine. This study investigated the combined impact of oxygenation and nitrogen supplementation with yeast derivatives (YDs)—complex nutrient sources rich in amino acids and oligopeptides—on the molecular mechanisms regulating nitrogen uptake and yeast-derived aroma production. Laboratory-scale fermentations were conducted under anoxic and oxygenated conditions (comprising four oxygen micro-additions of 15 mg/L each during the exponential growth phase) in conjunction with YD nitrogen supplementation. Quantitative Polymerase Chain Reaction (qPCR) was performed during active fermentation to evaluate the transcriptional regulation of plasma membrane transporters (GAP1, OPT1, OPT2, FOT3, DAL5, PTR2) and key intracellular aroma-producing enzymes (ATF1, ATF2, IRC7, STR3). The final wine volatile profile was characterized by GC-MS/MS. High-throughput qPCR revealed that all investigated membrane transporters were upregulated during the early stages of fermentation by both oxygen and nitrogen treatments, with the synergetic combination of both strategies yielding the highest expression levels. Conversely, the alcohol acetyltransferase genes ATF1 and ATF2 were significantly downregulated by oxygen supply across all sampling points. This repression led to a marked reduction in acetate esters in the final wines. Principal Component Analysis (PCA) demonstrated a distinct grouping of volatile profiles based on oxygenation treatments along the first dimension (>60%), driven primarily by variations in yeast lipid metabolism, specifically short- and medium-chain fatty acids and their corresponding ethyl esters, while the second separated based on nitrogen supplementation. These results highlight an intricate interplay between oxygen and nitrogen availability, demonstrating that while oxygenation optimizes nutrient transporter expression, it simultaneously shifts the ester profile from acetate to ethyl esters through the transcriptional downregulation of ATF1 and ATF2.

ABSTRACT. The determination of the alcohol content by volume is fundamental for quality control and regulatory compliance in the wine sector. Current official methods (OIV, EU) for analyzing alcohol content require sample pre-treatment involving distillation processes, resulting in longer analysis times. The aim of this work is to validate a rapid, alternative multi-parameter method designed to estimate alcohol content directly in the wine matrix without any pre-treatment for still wines. The proposed methodology for the determination of alcohol content is based on the combination and correlation of three independent physical measurements: refractive index, sound velocity and conductivity of the wine. This new alcohol estimation model considers the beverage to be analyzed as an apparent quaternary solution of water, alcohol, sugars and dissolved salts. To eliminate the interference due to sugars, the method does not perform chemical subtraction but analytically isolates the effect of sugar by cross-referencing the data of two different physical parameters correlated to their concentration in solution: the refractive index and the speed of sound. Using calibration tables, obtained with standard solutions at known concentrations of glucose/fructose and alcohol, it is possible to trace, through a nomogram, the apparent alcohol content, which will then be corrected with the value of the conductivity of the sample to eliminate the contribution of the electrolytes present. The robustness of the protocol was assessed by comparing it with the EU Official Method across nine different types of matrices (including dealcoholized, sparkling and fortified wines) and through recovery tests on samples spiked with ethanol. The multi-parameter method demonstrated excellent precision, with a repeatability value of 0.054 % vol., which is statistically superior to that obtained with the official OIV reference method of 0.074 % vol. (OIV-OENO 601B-2021). Recovery tests showed an optimal range between 90.7% and 94.0%. A direct comparison between the proposed method and the official method confirmed perfect linearity and analytical interchangeability, with a coefficient of determination of R²= 0.9989. The results indicate that the multi-parameter method pointed out represents a reliable and accurate alternative for oenological laboratories, radically reducing analysis times without compromising the quality of the analytical data. This new method has proven to be suitable for future in-line applications and to be integrated into production processes for real-time monitoring.

ABSTRACT. The wine industry has increasingly adopted sustainable and environmentally friendly practices, highlighting the need to evaluate the greenness of analytical methodologies routinely applied in wine quality control. Although the term “green” is increasingly used in analytical chemistry, its application is often qualitative and subjective, highlighting the need for quantitative tools capable of objectively assessing the environmental impact of analytical procedures. In this context, the Green Wine Analytical Procedure Evaluation (GWAPE) metric was previously developed as a customized framework specifically adapted to the characteristics and operational reality of wine analysis. In the present study, GWAPE was applied to a broad range of analytical methodologies commonly used in enological laboratories in order to evaluate their sustainability performance and identify the main factors influencing their greenness. The metric considers the entire analytical workflow and is supported by an application free to use. The proposed framework was applied to several analytical methodologies routinely employed in wine quality control, including determination of free an total sulphur dioxide (OIV-MA-AS323-04B, type IV), volatile acidity (OIV MA-AS313-02, type I), total acidity (OIV MA-AS313-01, type I), alcoholic strength by volume (OIV-MA-AS312-01, type IV), pH (OIV MA-AS313-15, type I), fructose and glucose by enzymatic method (OIV-MA-AS311-02, type II), total phenols, malolactic fermentation, tanning power, chromatic characteristics according to CIELab (OIV-MA-AS2-11, type I), tartaric stability, reducing substances (OIV-MA-AS311-01A, type IV), and the quantification individual monomeric anthocyanins by HPLC. The results demonstrated that GWAPE successfully differentiated the environmental performance of the evaluated methodologies and identified analytical steps associated with greater environmental impact. The study also highlighted the importance of quantitatively assessing analytical greenness rather than relying solely on generalized or subjective sustainability terms. Furthermore, the application of GWAPE reinforced the need for sector-specific green analytical metrics, since wine analysis presents particular characteristics that are not fully addressed by generic green chemistry evaluation tools.

ABSTRACT. Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, yielding highly aromatic wines. In this study, samples of Moscato Giallo were collected during the 2019 harvest season from two Italian regions: Trentino - Alto Adige and Veneto, which are renowned areas for the cultivation of this aromatic variety. The volatile flavor compounds were extracted from both grapes and the corresponding wines and analyzed by GC-MS/MS. The results confirmed the presence of characteristic terpenoids in both free and glycosylated forms, which are responsible for the distinctive aroma of the Moscato Giallo variety [1]. However, beyond standard qualitative and quantitative analyses, no investigations regarding the isotopic values of these target volatile compounds are currently documented in the literature. Stable isotope ratio analysis represents a powerful, state-of-the-art tool utilized by official consumer protection laboratories for food quality and authenticity assessment.

To this end, the volatile compounds extracted from grapes and wine were analyzed by GC-C/Py-IRMS as a preliminary investigation. This compound-specific isotope ratio analysis allowed the determination of the carbon (δ13C) and hydrogen (δ2H) isotopic signatures of the major volatile compounds for the first time [1].

[1] Paolini, M.; Roncone, A.; Cucinotta, L.; Sciarrone, D.; Mondello, L.; Camin, F.; Moser, S.; Larcher, R.; Bontempo, L. 2024. Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds. Biomolecules 14, (710): 1-18. https://doi.org/10.3390/biom14060710.

ABSTRACT. The occurrence of reductive off-odours associated with hydrogen sulfide (H₂S) represents a major concern for wine sensory quality and stability. In recent years, cysteine- and glutathione-derived polysulfides have been proposed as potential latent reservoirs of H₂S, as they may form during winemaking and ageing and subsequently evolve with the release of volatile sulfur compounds [1,2]. A previous UHPLC-HRMS method enabled the identification of cysteinyl and glutathionyl polysulfides in wine [1] and later revealed the presence of glutathionyl trisulfides in traditional-method sparkling wines [3]. However, the analysis of oxidized polysulfide species alone (RSₙR) does not fully describe the pool of sulfur compounds involved in H₂S formation. Hydropolysulfides (RSₙH), which are more reactive and potentially transient species, may also contribute to the reductive sulfur chemistry of wine. The aim of this work was to develop a method enabling the simultaneous assessment of polysulfides and hydropolysulfides through ebselen derivatization directly performed within the autosampler needle. Ebselen is an organoselenium reagent previously used for the derivatization of mercapto-containing compounds in wine matrices [4]. Analyses were carried out using an Orbitrap Exploris 240 high-resolution mass spectrometer coupled to chromatographic separation on an IonPac NS2 column. The final injection volume was set at 270 µL, obtained through three collections from the SPE cartridge, corresponding to an actual sample volume of 180 µL. In a first stage, the chemical formation of sulfur species was investigated in a synthetic standard mixture prepared according to the previously developed wine polysulfide method [1]. This approach allowed verification of ebselen derivative formation, their detectability by HRMS, and the usefulness of the selenium isotopic pattern for compound assignment. The method was subsequently applied to wines supplemented with reduced glutathione at 20 mg/L, corresponding to the maximum dose permitted by the OIV for wine treatment [5], in order to evaluate the possible contribution of glutathione to the formation and evolution of polysulfides and hydropolysulfides. The developed approach expands analytical investigation from oxidized polysulfide species alone to potentially more labile hydropolysulfides, providing a useful tool for a more comprehensive evaluation of H₂S reservoirs in wine and the possible impact of glutathione addition on sulfur chemistry. References [1] van Leeuwen KA, Nardin T, Barker D, Fedrizzi B, Nicolini G, Larcher R. A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine. Talanta. 2020, 218, 121105. [2] Dekker S, Nardin T, Fedrizzi B, van Leeuwen KA, Larcher R. Monitoring hydrogen sulfide de-novo formation from polysulfides present in wine using ion chromatography and ultra high-pressure liquid chromatography combined with fraction collection and high-resolution mass spectrometry. J Chromatogr A. 2023, 1690, 463805. [3] Dekker S, Nardin T, Roman T, Larcher R. Analysis of Polysulfides in Aged Sparkling Wines From Different Vintages. J Food Biochem. 2024, 2024, 3795283. [4] Carlin S et al. The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines. Food Res Int. 2022, 157, 111404. [5] OIV. Resolution OIV-OENO 446-2015: Treatment of Wine with Glutathione. 2015.

ABSTRACT. The global sparkling wine market has experienced sustained growth in recent years, driven by increasing consumer demand and diversification of production technologies. Traditionally, biological carbonation methods such as the traditional and Charmat methods have dominated the production of sparkling wines. However, advances in gas dissolution technologies and carbonation systems have renewed interest in direct carbonation approaches as potentially efficient alternatives for sparkling wine production. In this context, evaluating whether modern carbonation technologies can produce wines comparable to those obtained by secondary fermentation is of considerable scientific and industrial interest. The present study aims to compare sparkling wines produced by the Charmat method and direct carbonation using the same base wine in order to determine whether technological advances in carbonation systems lead to differences in the final quality of sparkling wines. A base wine with an initial alcohol content of 10% (v/v) was used for both elaboration processes. In both cases, concentrated grape must was added to increase the fermentable sugar content and allow the wines to reach a final alcohol content of 12% (v/v) after fermentation. For the Charmat treatment, the enriched base wine was transferred to 500 L isobaric tanks, where secondary fermentation was carried out under pressure. Once fermentation was completed, wines were subjected to isobaric filtration and bottling procedures. The target pressure of the final sparkling wine was established at approximately 5 bar. For the direct carbonation treatment, another portion of the same enriched base wine was fermented conventionally until reaching 12% (v/v) alcohol content. Subsequently, carbonation was performed using a membrane-based gas dissolution system (OxiOut, Agrovin, Spain), allowing controlled incorporation of carbon dioxide into the wine. This work presents the comparison of both resulting sparkling wines, studying their physicochemical, foam-related and sensory analyses. Physicochemical characterization will include the determination of basic wine composition parameters and carbonation-related variables. Foam quality will be assessed through parameters associated with foamability and foam stability, which are considered essential quality indicators in sparkling wines. In addition, sensory evaluation will be performed to determine possible differences in aroma, mouthfeel, carbon dioxide integration and overall perception between both production methods. The study is expected to provide relevant information regarding the impact of carbonation origin (biological versus exogenous) on sparkling wine quality. Furthermore, the results may contribute to understanding whether current direct carbonation technologies can represent a viable alternative to traditional biological methods, potentially offering advantages in terms of processing efficiency while maintaining product quality. The findings will contribute to the ongoing discussion on innovative approaches for sparkling wine production and their applicability within the wine industry.

ABSTRACT. Bottle aging is a critical stage in wine production, shaping the chemical and sensory evolution of wines [1]. During this period, oxygen plays a significant role in modulating reactions involving volatile and non-volatile compounds, affecting colour and aroma evolution [2]. The bottle closure acts not only as a mechanical barrier between the wine and the external environment, but also as the main route through which oxygen enters the bottle during ageing. While oxygen transfer through natural one-piece cork stoppers has long been recognized, its variability has limited the possibility of accurately controlling wine evolution during bottle ageing [3]. Recent advances in micro-agglomerated cork technology have overcome this limitation, by providing precise and reproducible control of oxygen ingress through tailored Oxygen Transmission Rates (OTR) and Oxygen Initial Release (OIR), transforming closures into active oenological tools capable of delivering finely tuned and reproducible oxygen management [4]. Oxygen uptake strongly affects aroma development, and overall sensory quality. Excessive oxygen exposure may accelerate the loss of fruitiness and varietal character, and the appearance of oxidation defects, whereas insufficient oxygen can favor the development of undesirable reductive notes [1]. Consequently, the ability to accurately modulate oxygen transfer through closure selection represents a powerful strategy for managing wine quality and shelf-life according to both wine style and intended consumption window. Several studies on this topic have been conducted in recent years using highly aromatic varietal wines, such as Sauvignon Blanc and Cabernet Sauvignon [5-6]. In contrast, the present study focused on neutral wines, i.e., wines that are not characterized by distinctive varietal aromas. A long-term study was initiated in 2020 on monovarietal Italian white and red wines bottled with micro-agglomerated cork stoppers characterized by OTR values ranging from 0.3 to 0.6 mg O₂/year. Wines were monitored over six years through annual sensory analyses, including free sorting tasks, liking tests, reduction/oxidation ratings, and aroma characterization using the Rate-All-That-Apply (RATA) methodology. Chemical analyses included free and total SO₂ as well as total acetaldehyde determination. Despite the relatively small differences in oxygen permeability among closures, wines exhibited markedly different sensory trajectories depending on grape variety and closure OTR. Higher OTRs generally promoted fruit expression and consumer liking within the first two years, whereas lower OTRs enhanced reductive characters, with responses varying among cultivars. For longer ageing, some varietal wines (e.g. Falanghina and Chardonnay) benefit from higher oxygen permeability, whereas others (e.g. Greco and Fiano) require intermediate OTR to better preserve their sensory quality. These results demonstrate that modern micro-agglomerated closures can be used to actively direct wine sensory evolution and shelf-life. Closure selection therefore emerges as a strategic oenological decision, enabling precise oxygen management to be tailored not only to the type of wine but also to the intended consumption timing. References [1] Ugliano, M. (2013). J. Agric. Food Chem., 61, 6125-6136. [2] Silva, M. A., Julien, M., Jourdes, M., & Teissedre, P. L. (2011). Eur. Food Res. Technol., 233, 905-914. [3] Díaz-Maroto, M. C., López-Viñas, M., Loarce, L., del Álamo Sanza, M., Nevares, I., Alañón, M. E., & Pérez-Coello, M. S. (2022). Holzforschung, 76(9), 863-873. [4] Chevalier, V., Pons, A., & Loisel, C. (2018).. La revue des œnologues et des techniques vitivinicoles et œnologiques, (170), 40-43. [5] Suhas, E., Thibon, C., Loisel, C., Darriet, P., & Pons, A. (2025). Food Pack. and Shelf Life, 48, 101452. [6] Pons, A., Lavigne, V., Suhas, E., Thibon, C., Redon, P., Loisel, C., & Darriet, P. (2022). J. Agric. Food Chem., 70(51), 16358-16368.

ABSTRACT. In oenology, carbonyl compounds play a crucial role in aging chemistry, forming through oxidation or precursor degradation. Despite their sensory impact, literature focusing specifically on Traditional Method sparkling wines remains scarce. This study characterizes the carbonyl profile of selected sparkling wines to assess their evolution during aging, comparing different production styles and storage conditions (bottles kept sur lie versus disgorged ones). Methodologically, 18 target compounds across four main groups (linear aldehydes, Strecker aldehydes, furfural derivatives, and ketones) were monitored via HS-SPME-GC-MS/MS. An in-situ chemical derivatization was applied to improve analyte stability and accurately quantify the total carbonyl pool, including both free and sulfur dioxide-bound fractions. Results showed a significant increase in aldehyde concentration over time. For many molecules, a clear distinction emerged between sur lie and disgorged samples, highlighting the protective, antioxidant effect of the lees. Conversely, ketones exhibited less pronounced variations, influenced more by the refinement stage than storage duration. Evaluation of Odor Activity Values (OAVs) revealed that, despite increasing over time, most aldehydes remain below the perception threshold (OAV < 1). Certain molecules exceed this threshold only after extended aging (over 15 years) in the absence of lees. Conversely, compounds found at perceptible levels across all samples are linked to positive aromatic descriptors. In conclusion, aldehydes act primarily as sensitive chemical markers of aging. Under correct storage conditions, they prove to be valuable tools for monitoring the qualitative evolution of traditional method sparkling wines without causing sensory deterioration.

ABSTRACT. Oak barrel aging is a crucial process for improving the quality and flavor of wine, as well as an essential part of standardized production in the global wine industry.China is rich in widely distributed oak resources of the genus Quercus. There are 120 oak species in total, including 67 native species. The total area of oak forests across the country reaches 16.56 million hectares, ranking first among all domestic tree species in both planting area and timber volume. These resources are mainly concentrated in the Changbai Mountains of Northeast China, mountainous areas of North China, the Qinling Mountains of Northwest China and the Yunnan-Guizhou Plateau of Southwest China. Against the backdrop of the demand for distinctive development of China's wine industry, this paper systematically summarizes the distribution of domestic oak resources. It compares Chinese oak with European and American oak in terms of wood structure, flavor substances and barrel-making techniques, and explores the effects of oak barrel aging on wine quality as well as the quality characteristics of wine products with Chinese features. This study aims to take advantage of the unique terroir traits of native Chinese oak to diversify the flavor spectrum of Chinese wines. It provides technical support for the scientific exploitation of Chinese oak resources and the development of wine products featuring local terroir. Meanwhile, it offers effective solutions for the diversified development of China's wine industry and the efficient comprehensive utilization of oak resources across the globe.

ABSTRACT. Varietal volatile compounds in grapes are influenced by multiple factors, including grape variety and clone, cultural practices, and climatic conditions. Both free and glycosidically bound volatile compounds can be used for varietal fingerprinting and profiling, and they also provide valuable insights into the effects of agronomic and climatic factors on grape aroma development. In this context, a robust analytical methodology for the analysis of free and bound volatile compounds in grapes using HS-SPME-GC×GC-ToFMS, equipped with a flow modulator. The method, applied with or without enzymatic hydrolysis using the AR2000 enzyme, was employed in the analysis of several several batches of grapes.1,2 The aim of this work is to give an overview of the GC×GC with a flow modulator and show how HS-SPME combined with GC×GC-ToFMS provides a suitable and sustainable approach for determining the volatile signature of grapes. The results will demonstrate the usefulness of this approach for characterizing and comparing grape samples from different varieties and clones, hydric regimes, and viticultural practices, including biological viticulture.

ABSTRACT. Grapevine downy mildew (GDM) is the most devastating disease affecting the grape industry worldwide and a model plant pathosystem in the history of plant protection research, leading to the invention of the first modern pesticide Bordeaux Mixture and the establishment of the global plant quarantine system. The causal agent of GDM is an obligate biotrophic oomycete Plasmopara viticola, which specially penetrates and exits through stomatal pores on the shoot epidermis. Combining multi-omics, genetic and cell biology approaches, research from my group has significantly advanced understanding of GDM resistance mechanism. At the cellular level, our studies have revealed multi-layered stomatal immunity in resistant grapevines overlooked so far, thus paving the way for mechanistic studies on GDM resistance. At the molecular level, we assembled 144 high-quality haplotype genomes from 72 global grapevine accessions, constructed the first Visit super pangenome, and identified so-far the largest plant nucleotide-binding leucine-rich repeat (NLR) repertoire (over 100,000 grapevine NLR genes), along with more than 1,800 expression quantitative trait loci associated with GDM resistance from 113 accessions, providing a comprehensive landscape of candidate genes for future mechanistic studies. In terms of environmental factors, we conducted large-scale pan-metagenomic and pan-metatranscriptomic analyses of the phyllosphere microbiome from 107 grapevine accessions and identified bacterial strains enhancing GDM resistance. This work offers unprecedented insights into the complex structure, diversity and functional roles of grapevine phyllosphere microbiome, while delivering valuable genomic and microbial resources to improve viticulture productivity and quality. In the end, I will briefly discuss novel strategies for managing GDM based on the mechanistic insights from these studies, which may inspire advancements in plant protection more broadly.

ABSTRACT. The Helan Mountain region in eastern Ningxia is a key grape-producing area in China, generating significant quantities of pruned vine branches and grape pomace as wine-making by-products. Converting these residues into biochar offers an effective method for recycling organic waste. However, the effects of varying the pyrolysis conditions on biochar production remain poorly understood. This study used the pruned vine branches and grape pomace from the Helan Mountain region to produce biochar at different pyrolysis temperatures and durations. The biochar was characterized using scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM-EDS) to analyze the surface functional groups, morphology, elemental composition, specific surface area, and pore structure. The key findings were as follows. (1) The pyrolysis temperature significantly influenced the biochar yield and pH, with yield decreasing and pH increasing as the temperature increased. (2) The highest specific surface area for branch biochar (24.070 m²·g⁻¹) was achieved at 300°C for 4 h, while the maximum total adsorption capacity (0.078 cm³·g⁻¹) occurred at 450°C for 1 h. Carbon was the predominant element in both biochar, with branch biochar containing 76.00%–90.04% and pomace biochar containing 68.09%–73.09%. Additionally, pomace biochar contained small amounts of silicon, iron, and aluminum. This study provides valuable insights into optimizing biochar production and characterization, enhancing the resource utilization of winemaking residues, and supporting sustainable agricultural waste management.

ABSTRACT. The rapid expansion of the wine industry across dry-hot valleys in Southwest China is generally evaluated merely by economic and ecological indicators, ignoring a vital dimension: social sustainability. Adopting an anthropological perspective, this study explores this understudied pillar in Shangri-La, Southwest China, an emerging wine-producing area embedded in a time-honored multi-ethnic landscape. This research defines social sustainability not as a rigid checklist, but as the dynamic capacity of multi-ethnic communities to integrate the modern wine industry into local social structures while preserving cultural integrity, livelihood equity and local identity. Based on multi-sited ethnography and field investigations, this study tracks major stakeholders including landholders, vineyard laborers, winemakers and investors from diverse ethnic groups, to explore the evolving social implications of wine. This analysis examines the aforementioned "weaving" process from four dimensions: (1) livelihood transformation and land transfer politics; (2) restructuring of inter-ethnic labor cooperation; (3) tensions and negotiations between corporate terroir narratives and indigenous landscape cosmologies; (4) changes in community power structures and collective identity. Preliminary findings indicate a prominent paradox: though the industry has brought precarious employment and new social stratification, it also forms a joint economic foundation that curbs population outflow and fosters an emerging sense of multi-ethnic regional identity and pride. This paper contends that a genuinely sustainable wine region requires not only ecological rationality and economic feasibility, but also sound social integration. This anthropological approach provides valuable references for policymakers, investors and global wine appellations addressing social challenges arising from rapid terroir development in culturally diverse regions.

ABSTRACT. Grapevine (Vitis vinifera) is a crop of great economic importance; however, its susceptibility to Botrytis cinerea affects grape yield and quality. Although disease control is mainly based on synthetic fungicides, their use raises concerns regarding environmental contamination, pathogen resistance, and the presence of chemical residues. In this context, native yeasts and their volatile organic compounds (VOCs) represent a sustainable alternative for biocontrol. This study aimed to molecularly identify native yeasts associated with grapevines, characterize their VOCs, and evaluate the antifungal activity of pure volatile compounds against two strains of B. cinerea (B0510 and UCA992). Molecular identification, based on partial sequencing of the ITS and D1/D2 regions, allowed the identification of strains belonging to Aureobasidium pullulans, Pichia kluyveri, Pichia kudriavzevii, and Hanseniaspora uvarum. The antagonistic activity of the volatile fraction was evaluated using double Petri dish assays. VOCs were characterized by GC-MS, with some of the identified compounds including ethyl acetate, isoamyl acetate, 2-phenylethyl acetate, and 2-phenylethanol. Pure volatile compounds were evaluated in vitro and ex vivo on grapes. Preliminary results showed that 2-phenylethyl acetate and 2-phenylethanol at 0.5 g/L completely inhibited B. cinerea. These findings support the potential of VOCs as natural alternatives for sustainable viticulture.

ABSTRACT. Vitivinicultural sustainability cannot be reduced to the isolated adoption of good practices or to the achievement of certification. It involves building a management system capable of integrating the responsible use of natural resources, productive viability, social responsibility, process traceability, and the capacity to sustain improvements over time. In small- and medium-scale wine-producing countries, this approach requires tools that are technically robust, while also applicable to heterogeneous production realities.

This paper analyzes how Uruguay, based on its productive, territorial, and institutional characteristics, has begun to build its own model of vitivinicultural sustainability. Uruguayan vitiviniculture is developed over a relatively limited cultivated area, with a diversity of producers, variable production scales, a strong territorial identity, and a sectoral structure that enables coordination among public, academic, technical, and private institutions. These conditions determine that sustainability cannot be addressed through rigid or uniform schemes, but rather through tools adapted to the scale, technical capacity, and operational reality of production units.

Among the main tools applied, the Sustainable Viticulture Program, administered by the National Institute of Vitiviniculture, stands out as a voluntary certification scheme aimed at organizing and verifying sustainable practices in viticultural production units. The Program considers aspects related to soil management, vegetation management, responsible use of plant protection products, fertilization, biodiversity, water management, labor conditions, field records, and grape traceability. By 2025, it covers 2,226 certified hectares, 210 vineyards, and 28 wineries, representing approximately 38% of national grape production.

These advances reflect the progressive incorporation of sustainability criteria into the Uruguayan vitivinicultural sector and demonstrate the potential of certification systems as tools for technical organization. However, they also reveal the need to strengthen system integration, move towards greater performance measurement, and improve traceability from vineyard to final product. In this regard, vitivinicultural sustainability in Uruguay must evolve from an approach mainly focused on the adoption of good practices and compliance with requirements towards a more dynamic, measurable, and verifiable model.

Based on the experience gained, the main opportunities for improvement identified include the transition towards a points-based assessment standard, the incorporation of environmental, productive, and social indicators, the integration of digital and georeferenced tools, the strengthening of the internal control system, and the consolidation of traceability mechanisms. A points-based assessment would make it possible to weight requirements according to their technical criticality, recognize different levels of progress, adapt technical assistance to the reality of each producer, and generate comparable information across production units and harvest seasons.

The Uruguayan experience shows that vitivinicultural sustainability must be built by considering production scale, cultivated area, producer heterogeneity, and the institutional capacity to support continuous improvement processes. In this sense, Uruguay can provide a useful experience for other small- and medium-scale wine-producing countries seeking to develop sustainability models that are robust, applicable, traceable, and resilient, while being adapted to their own territorial and productive conditions.

ABSTRACT. Ampelography is one of the fundamental scientific disciplines used for the identification and classification of grapevine cultivars. Traditional (classical) ampelography is based on the observational evaluation of morphological characteristics such as shoot tip, leaf, cluster, berry, and seed traits. This approach has been standardized worldwide through descriptor systems developed by the International Organisation of Vine and Wine and has been extensively applied in viticulture research and germplasm characterization. However, classical methods have several limitations, including observer-dependent subjectivity, sensitivity to environmental conditions, and time-consuming data collection processes. In recent years, the development of image processing, artificial intelligence, machine learning, and digital morphometric techniques has led to the emergence of digital ampelography. Digital ampelography provides faster, more repeatable, and more objective results through high-resolution imaging, computer-assisted analyses, and automated trait extraction. Characteristics such as leaf shape, venation patterns, color parameters, and seed morphometry can be quantitatively evaluated, thereby improving cultivar identification accuracy. Nevertheless, the effectiveness of digital methods depends largely on robust databases, standardized imaging conditions, and integration with classical ampelographic knowledge. This review evaluates the fundamental principles, advantages, limitations, and complementary aspects of both classical and digital ampelography, while emphasizing the importance of hybrid approaches in modern viticulture

ABSTRACT. This article analyzes the adoption of agricultural sustainability models in the wine industry of Argentina, Chile, and the United States. Sustainability is approached from a holistic value chain perspective, encompassing viticulture, winemaking, and marketing. The results show that the adoption of sustainable practices is not homogeneous. In Argentina, sustainability follows a systemic approach, encompassing the entire value chain. In Chile, the model focuses primarily on winemaking and marketing. In the United States, sustainability is primarily associated with viticulture. Ultimately, sustainability reflects differentiated strategic configurations, confirming that there is no single model, but rather multiple pathways adapted to the structural and competitive conditions of each country and its global reach.

ABSTRACT. Internationally, the USDA and countries such as Turkey have established and classified quality parameters for raisins, which facilitate the development of marketing strategies. In contrast, Argentina has not yet defined quality parameters for raisin production, and there is no available information regarding the influence of drying method and grape variety. The objective was to determine the physical quality, drying ratio, and drying times of Flame Seedless and Superior Seedless raisins by comparing several grape drying methods. The study was carried out in INTA Pocito, San Juan, Argentina in 2022-2024. A nested treatment design with four replications per drying method was implemented. Six methods were evaluated: 1) gravel drying (ripio); 2) transparent plastic; 3) black plastic; 4) elevated structures; and 5) Dry-on-Vine (DOV). Measurements included drying ratio, drying time, moisture content, and temperature at raisin level. In addition, a tasting panel of 10 experts evaluated physical quality, assessing appearance, shape, size, deformities, embedded materials, mold presence, and raisin count per 100 g. Data were processed using Infostat. Results indicated that elevated structures and DOV required longer drying periods. The drying ratio decreased with higher soluble solids content at harvest, while plastic drying was associated with the highest proportion of defects.