This review aims to create a communication tool for low-alcohol and nonalcoholic wine
production, catering to scientists, educators, students, and wine producers in the field. With …

Climate change with rising temperatures and the unpredictability of rainy events during
ripening leads to tough challenges for the winemakers in preserving the quality of white …

Monoterpenes contribute to the varietal aromas of grapes and wines. We determined the
effects of cluster zone leaf removal on the monoterpene profiles of Sauvignon Blanc grape …

Leaf removal in the cluster zone is one of the commonly applied viticultural practices used to
increase light penetration and to decrease humidity in dense foliage. A two-year study …

To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds
were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by …

Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation,
and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen …

There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces
yeasts in early fermentation phases. This study aimed to investigate the volatile aroma …

Defoliation and cluster thinning are useful canopy management techniques to modulate
grapevine carbon distribution and microclimate. Both techniques are directed to achieve the …

The impact of crop level and leaf removal on Istrian Malvasia (Vitis vinifera L.) white wine
aroma and phenolic acids composition was studied over two vine-growing seasons. Two …

The majority of chemical compounds that contribute to varietal aroma originate from grape
skin. To investigate the differences between volatile aroma compounds when different …