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Ph --- Acidity --- Ph control

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Ph --- Ph meters --- Ph control

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Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

Technology: general issues --- Chemical engineering --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile

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Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

Technology: general issues --- Chemical engineering --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

low-ethanol wines --- wine-related fungi --- non-Saccharomyces --- yeasts --- narince --- wine quality --- tryptophol --- low ethanol wine --- serotonin --- non-conventional yeasts --- Bombino bianco --- Schizosaccharomyces pombe --- volatile compounds --- ethyl carbamate --- phthalates --- autochthonous --- meta-taxonomic analysis --- Pichia kluyveri --- pH control --- IAA --- Torulaspora delbrueckii --- chemical analyses --- aroma profile --- yeast --- enzymatic patterns --- wine flavor --- fermentation --- must replacement --- Saccharomyces cerevisiae --- malolactic fermentation --- wine --- HACCP --- food quality --- sequential inoculation --- alcoholic beverages --- itaconic acid --- biocontrol application --- white wine --- hydroxytyrosol --- tryptophan --- glucose --- kinetic analysis --- wine aroma --- amino acid decarboxylation --- lactic acid bacteria --- vineyard soil --- wine color --- tyrosol --- Saccharomyces --- Gompertz-model --- sequential culture --- biogenic amines --- SO2 reduction --- climate change --- Vineyard Microbiota --- A. terreus --- sulfur dioxide --- human health-promoting compounds --- Hanseniaspora guilliermondii --- non-Saccharomyces screening --- aromatic/sensorial profiles --- Malvar (Vitis vinifera L. cv.) --- probiotics --- Yeasts --- native yeast --- color --- glutathione --- hot pre-fermentative maceration --- technological characterization --- wine-related bacteria --- Riesling --- Torulaspora microellipsoides --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- cashew apple juice --- resveratrol --- biocontrol --- shiraz --- Tannat --- ochratoxin A --- aroma compound --- trehalose --- wine composition --- Hanseniaspora uvarum yeast --- food safety --- acidity --- sensory evaluation --- viticulture --- melatonin --- alcoholic fermentation --- aroma