This article presents the copper ions adsorption process using an activated carbon from winemaking wastes. The pH, temperature, activated carbon amount and initial copper concentration were varied based on a full factorial 2^k experimental design. Kinetic and thermodynamic studies were also carried out. The adsorption kinetics was found follow a pseudo-second-order model. The adsorption data fit better to the Langmuir isotherm. The ANOVA demonstrated that both pH of the solution and activated carbon dosage had the greatest influence on copper adsorption. The activation energy was -32 kJ·mol^-1 suggesting that the copper adsorption is a physic-sorption process. The best fit to a linear correlation was the moving boundary equation that controls the kinetics for the adsorption copper ions onto the activated carbon. The X-ray photoelectron spectroscopy (XPS) results reveal the existence of different copper species (Cu²⁺, Cu⁺ and or Cu⁰) on the surface of the carbonaceous adsorbent after the adsorption, which could suggest a simultaneous reduction process.

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (oenological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim and tetraconazole fungicides was evaluated. Along of the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than a 90 % while dissipation of iprovalicarb was around 73 %. Significant statistical differences were found in presence of iprovalicarb and mepanipyrim residues especially at the highest concentration assayed. For both fungicides, an increase of the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times) and also a slight increase of the total phenolic index and the total anthocyanins content determined by spectrophotometry was observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3 and 28.6 % in presence of iprovalicarb and mepanipyrim, respectively. These results could be related with the addition of SO2 to the grape must and a higher development of acetic acid or lactic bacteria in presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality and hue angle, because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for anyone of the target fungicides. A multivariate statistical analysis was done to view interrelationships between different variables (color and anthocyanins profile). The obtained model allowed to separate wines according to the fungicide treatment applied.

Historically, fortified wines originated in Europe, and they have in common a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known Marsala, Port, Sherry, and Vermouth due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, the use of aromatic botanicals, and regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The wine-making process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. The various volatile and odorous compounds found in fortified wines during oxidative and thermal aging are discussed in the last part of this review.

A winemaking waste was used as a precursor of activated carbon used in hazardous Cr(VI) removal from solutions. The preparation process consisted of a hydrothermal process, and a chemical activation, of the resulting product, with KOH. The adsorption results showed that the adsorption of Cr(VI) on the obtained activated carbon is strongly dependent on the stirring speed applied to the carbon/solution mixture, pH of the solution, and temperature. The equilibrium isotherm was well fitted to the Langmuir type-II equation, whereas the kinetic can be described by the pseudo-second-order kinetic model. Thermodynamic studies revealed that Cr(VI) adsorption was an exothermic and spontaneous process. Finally, desorption experiments showed that Cr(VI) was effectively desorbed using hydrazine sulfate solutions, and at the same time, the element was reduced to the less hazardous Cr(III) oxidation state.

Most authors have investigated the role of mannoproteins on wine quality but very few analyze the use of grape derived polysaccharides as they are not commercially available. Purified grape derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavour. Phenolics and volatile compounds were analyzed in control and wines treated with WPP, DWRP and commercial mannoproteins (CM) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed as good modulators of wine aroma and astringency. Improvement of wine aroma was related to an increase of all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented higher retention of volatile compounds, and DWRP extract showed more positive effects on the overall aroma. Our novel results open the possibility of obtaining valuable polysaccharides from distilled washing residues of wine-pomaces, which could promote its valorization as by-product. This is the first time to describe the potential use of this by-product.

This review explores the transformative role of artificial intelligence (AI) in the entire winemaking process, from viticulture to bottling, with a particular focus on enhancing food safety and traceability. It discusses AI’s applications in optimizing grape cultivation, fermentation, bottling, and quality control, while emphasizing its critical role in managing microbiological risks such as mycotoxins. The review aims to show how AI technologies not only refine operational efficiencies but also raise safety standards and ensure traceability from vineyard to consumer. Challenges in AI implementation and future directions for integrating more advanced AI solutions into the winemaking industry will also be discussed, providing a comprehensive overview of AI's potential to revolutionize traditional practices.