Enology: 2026
25 June 2026
Non-fermentable sweeteners improve Generation Z liking of red wine
Declining wine consumption among young adults, particularly for red wine, calls for innovation. Non-fermentable sweeteners avoid the risks of re-fermentation and offer nutritional advantages. Three studies using ...
7 May 2026
Protein extracts from white wine lees: toward new fining agents for red wines
This study demonstrates the potential of white wine lees, rich in proteins and polysaccharides, as sustainable fining agents for red wines. Protein extracts obtained by subcritical water extraction (SWE) showed performance ...
28 April 2026
Effect of matter other than grapes on quercetin evolution and key wine parameters
Quercetin instability is a practical concern in red wines because low-solubility quercetin aglycone can form haze or crystals during storage. This study evaluated whether sub-threshold levels of matter other than grapes ...
8 April 2026
Canned wine in a traditional region: how expectations and consumer involvement shape perception
Canned wine is gaining traction, but in traditional regions packaging can shape perceived quality through top-down expectations. In a Rioja study (125 consumers), identical red and white wines were presented as either ...
14 January 2026
Recycling in the winery: subcritical water as an eco-friendly process for the valorization of white wine lees
This work highlights the potential for valorization of white wine lees using a subcritical water (SW) extraction process, which is both efficient and environmentally friendly compared to conventional processes. The extract ...
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