Vi

Fungal ??1,3?Glucanases: Characterization and Immobilization for Continuous Application in Winemaking

- Immobilization of ??1,3?glucanase enhances enzyme stability and enables continuous wine clarification, achieving significant turbidity reduction and 75%–80% glucan degradation within 24 h....

Integrated omics identifies VviGTs and VviMYB174 as drivers of glycosylated monoterpenoid accumulation in ‘Ruiduhongyu’ grapes

08/05/2026 - Monoterpenoids contribute to grape and wine varietal aroma as free volatiles and glycosidically bound precursors. While glycosylated forms largely determine postharvest aroma potential, the genes...

Diversity of Botryosphaeriaceae Species Associated With Grapevine Dieback in France: Life Traits and Aggressiveness

- This study provides a molecular and biological characterisation of Botryosphaeriaceae species found in French vineyards. It is the first substantial description of their diversity, distribution and...

Genomic signatures of dairy adaptation in Saccharomyces cerevisiae from traditional Yaghnob goat-cheese fermentation

- Proceedings of the National Academy of Sciences, Volume 123, Issue 34, August 2026. SignificanceThe yeastSaccharomyces cerevisiae, known for its role in wine, bread, and beer fermentation, has...

Preliminary evaluation of Graciano pomace extract as a potential alternative to SO2: Impact on enological parameters and phenolic and volatile composition of Tempranillo wines

- Fuente: Food Research International

Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation

- Fuente: Food Chemistry

Wine lees as a platform for bio-based surfactant production via enzymatic synthesis

- Fuente: Food Chemistry

Grape (Vitis L.) biodiversity: Historical uses, current status, and future potential

- Grapes (Vitis L. ? Vitaceae) are among the most important fruit crops globally, consumed in the form of wine, fresh fruit, raisins, and in many products. Complex and fascinating biocultural processes...

Synergistic benefits of agrivoltaics for grape production and solar energy efficiency in a Mediterranean vineyard

- Grapevine production is increasingly challenged by global warming, with global wine output falling to a six?decade low in 2024. At the same time, the vine and wine sector faces growing pressure to...

Applications of Ozonated Water for Effectively Controlling Grape Powdery Mildew in Vineyards and Enhancing Berry Metabolites

- Ozonated water effectively controls grape powdery mildew with 85%–100% efficacy and inhibits Erysiphe necator spore germination by up to 97%. Preventive ozonated water treatments enhance...

Quality analysis of jujube wines as affected by jujube varieties for material

- This study aimed to investigate quality differences among jujube wines fermented from five representative jujube varieties in China, namely Ziyuan, Hui, Huping, Zanhuang, and Goutou. Basic...

Electrochemical biosensors for food spoilage, quality monitoring, and food safety: recent advances, sensor performance, and smart packaging integration

- Ensuring food safety and preventing spoilage are major challenges in today’s globalized food supply chain. Conventional detection methods, such as microbial culture, dye reduction tests, and...

Sexual Reproduction of Plasmopara viticola in Wine Regions of Southern Brazil, Climatic Suitability, Oospore Formation and Germination

- This is the first study to confirm Plasmopara viticola oospore formation in all major wine?growing regions of southern Brazil and oospore germination under local conditions on susceptible and...

Safety of acute exposure to the food additive glycerol (E 422) from beverages

- AbstractThe European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de?alcoholised wine. The acute exposure assessment was conducted on a...