Saccharomyces cerevisiae: A Bioreactor for Bioactive and Aromatic Compounds explores the yeast’s dual capacity to produce both sensory-impacting volatile compounds and health-promoting bioactives like melatonin (MEL) and hydroxytyrosol (HT) during alcoholic fermentation. The study reveals a strain-dependent inverse relationship between the synthesis of bioactives and key aromatic compounds, suggesting competing metabolic pathways possibly linked to detoxification strategies. A key focus is on nitrogen metabolism, with findings indicating that strains with higher nitrogen demands, such as Uvaferm VRB®, can still achieve notable production of both MEL, HT, and volatiles. These insights highlight the potential for targeted strain selection and fermentation optimization in producing functional fermented products with enhanced health benefits, without compromising flavour. Further research is needed to fine-tune precursor availability and metabolic regulation for industrial application.
Raúl Domínguez-Perles: Science as a Catalyst for Sustainability in Winemaking
Raúl Domínguez-Perles, a keynote speaker at the 4th Science & Wine World Congress, advocates for the valorization of winemaking by-products as functional ingredients with proven health benefits. His research bridges science and sustainability, offering innovative solutions aligned with circular economy principles and the green transition. By adopting a holistic approach, he examines the composition, stability, and bioactivity of polyphenolic compounds found in winemaking residues, with a special focus on their anti-inflammatory potential and role in healthy aging. His work highlights how waste can be transformed into valuable resources for public health and the sustainable future of the wine industry.
Ettore Capri: Championing Sustainable Innovation in Wine Production
At the upcoming 4th Science & Wine World Congress, Professor Ettore Capri will share his insights on sustainability and digital innovation in the wine and olive oil industries. As a renowned expert in agricultural chemistry and director of OPERA, Capri has led numerous international projects focused on risk assessment, environmental protection, and sustainable food systems.
A recent study co-authored by Capri explores how blockchain technology could help the wine industry monitor and certify sustainability practices. The research highlights blockchain’s potential to improve transparency, traceability, and efficiency across the supply chain. However, it also outlines key barriers to adoption, including limited knowledge, technical skills, high implementation costs, and challenges in integrating blockchain with existing systems and capturing qualitative sustainability values.
Despite these hurdles, Capri remains optimistic about the role of blockchain in building more sustainable and accountable food systems, especially with the support of coordinated efforts across the industry. His keynote will offer timely reflections on how scientific research and digital tools can support the green transition in agriculture.
Wine bottle overcapping wax: An aesthetic or functional element?
This study examines the role of wax overcapping in wine bottles, questioning whether it provides functional protection against oxidation or serves primarily as an aesthetic feature. The study tested four types of waxes for their oxygen barrier properties and found that while certain waxes, like a commercial blend, showed low oxygen permeability, the addition of wax over high-quality cork stoppers did not significantly enhance protection. Wax proved slightly more beneficial for natural corks with variable oxygen ingress, especially defective stoppers, where leakage was limited. Overall, the study suggests that wax mainly serves aesthetic purposes when cork quality is high, although it may offer limited functional benefits in specific cases involving defective or untreated corks.
Deep Planet: Pioneering AI for a Sustainable Future
Founded in 2018 by Oxford University scientists, Deep Planet is an AgriTech company leveraging artificial intelligence (AI) to address environmental challenges in agriculture, particularly in the wine industry. Their platform, VineSignal, offers precision tools for vineyard management, including optimal harvest timing, yield forecasting, disease detection, precision fertilization, soil carbon sequestration, and smart irrigation. These AI-driven solutions promote sustainability and resource efficiency, helping farmers and winemakers improve crop quality and minimize environmental impact. Deep Planet seeks partners to collaborate on advancing sustainable agriculture globally.
4th Science & Wine World Congress – Energy, sustainability, and green transition in wine and olive oil production
The 4th Science & Wine World Congress, scheduled for May 28-30, 2025, in Porto, will gather experts and stakeholders in energy, sustainability, and agriculture. This year’s congress, held under the University of Porto’s auspices, will spotlight sustainable practices and the green transition in wine and olive oil production. Selected to coincide with World Energy Day on May 26, the congress emphasizes the significance of green energy solutions for these industries. Attendees can explore energy-efficient practices like renewable energy use, precision agriculture, and waste heat recovery, as well as innovative technologies like digital labeling and smart farming. These advancements not only reduce environmental impacts but also enhance product quality and efficiency.
The Influence of Climate Change on Portuguese Wines
Climate change is having a profound impact on Portugal’s wine industry, a key part of its cultural and economic heritage. Rising temperatures, shifting rainfall patterns, and more frequent extreme weather events are creating challenges for traditional wine regions like Douro, Alentejo, and Dão. Warmer temperatures are accelerating grape ripening, leading to wines with higher alcohol content and lower acidity, while unpredictable rainfall causes water stress and increases the risk of disease. Extreme weather, such as heatwaves and hailstorms, can devastate vineyards, particularly in regions vulnerable to soil erosion. To adapt, winemakers are experimenting with heat- and drought-resistant grape varieties and implementing new vineyard management practices, but the costs of these changes are significant, especially for smaller producers. As the climate continues to shift, the quality and consistency of Portuguese wines are at risk, with potential economic and cultural consequences.
South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables
This post explores a study on South Tyrolean Pinot Blanc wines, investigating how vineyard location and winemaking techniques impact their chemical and sensory profiles. The research examined Pinot Blanc from three vineyards at different altitudes and assessed the effects of pre-fermentative grape freezing and simultaneous alcoholic and malolactic fermentation. Findings revealed that higher-altitude vineyards, like Aldino (800 m.a.s.l), produced wines with superior sensory attributes such as clarity, color intensity, and overall quality. Winemaking techniques also influenced wine characteristics, with grape freezing and co-inoculation affecting sugar content, acidity, and aromatic profile. The study underscores the importance of terroir and winemaking practices in shaping Pinot Blanc’s unique identity, offering valuable insights for adapting to climate change and enhancing wine quality.
Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation
The paper “Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation” explores how different yeast strains influence melatonin levels in wine, enhancing its antioxidant properties. Melatonin, a compound with anti-aging, anti-inflammatory, and antioxidant benefits, is naturally found in wine but at varying levels depending on yeast activity during fermentation. The study evaluated Saccharomyces and non-Saccharomyces yeasts in fermenting two white wine varieties (Aligoté + Fetească albă and Sauvignon blanc) and found that mixed yeast cultures, especially when combined with bâtonnage products, significantly increased melatonin content. This boost in melatonin was strongly linked to improved antioxidant activity, highlighting the potential for optimizing yeast selection and winemaking techniques to produce wines with enhanced health benefits. The findings suggest new opportunities for the wine industry to create nutritionally superior wines that appeal to health-conscious consumers.
Understanding Tartaric Acid Stabilization in Wine: Techniques and Their Impact on Wine Quality
Tartaric acid is essential for wine’s acidity and stability but can form unappealing crystals. To prevent this, winemakers use stabilization methods like cold stabilization, ion exchange, and electrodialysis to remove ions that cause crystal formation. Alternatively, they add stabilizers such as gum arabic, metatartaric acid, and carboxymethyl cellulose to inhibit crystal growth. While these techniques are effective, they can impact wine’s aroma, flavor, and clarity. New methods, like combining treatments and using plasma technology, are emerging to stabilize wines more efficiently, preserving their quality and appeal.