Οι οίνοι «Blouge»: Μία οινολογική καινοτομία ή ένα εμπορικό rebranding;
Πηγές:
[1] Trending: “Blouge” Wine – Ricardo Cuisine, Https://Www.Ricardocuisine.Com/En/Articles/Sipping-News/2377-Trending-Blouge-Wine
[2] Trouble Deciding Between Red And White? This Hybrid Gives You The Best Of Both Worlds, Https://Www.Tastingtable.Com/2104086/What-Is-Blouge-Wine/
[3] Blouge Wine – Buy The Summer Revelation Of 2026 Here – Glou, Https://Glou.Be/En/Blouge-Wijn
[4] Blouge Wines, Http://Www.Blougewines.Co.Uk/
[5] The Surprising Boom In Blouge Wine: ‘It’s For 5pm, In The Sun’ – The Guardian, Https://Www.Theguardian.Com/Food/2026/Apr/26/Blouge-Natural-Wine-Trend
[6] As The City Hits 80 Degrees, Blouge Is Here To Cool You Down – Gazetteer Sf, Https://Sf.Gazetteer.Co/As-The-City-Hits-80-Degrees-Blouge-Is-Here-To-Cool-You-Down
[7] What Is Blouge? This Mashup Of Blanc And Rouge Is The Next Big Thing In Wine, Https://Manofmany.Com/Culture/Drinks/What-Is-Blouge-Wine
[8] Τhe History Of Co-Fermentation In Côte-Rôtie And Beyond – Napa Valley Wine Academy, Https://Napavalleywineacademy.Com/Blogs/Pouring-Points/The-History-Of-Co-Fermentation-In-Cote-Rotie-And-Beyond
[9] «Blouge» : Le Vin Qui Fait Bouger Les Lignes – Bourrassé, Https://Www.Bourrasse.Com/Blouge-Le-Vin-Qui-Fait-Bouger-Les-Lignes/
[10] Syrah – Viognier – Wine Blend, Https://Www.Wine-Searcher.Com/Grape-1685-Syrah-Viognier
[11] Co-Fermented Wines: Blending Red & White Grapes In One Ferment – Winedeals.Com, Https://Www.Winedeals.Com/Blog/Post/Co-Fermented-Wines
[12] Buy Wine Blouge (Blanc Sur Rouge) Red – Mas Des Caprices – Vin De France, Https://Www.Thewineilove.Com/France/Autres/Vin-De-France-Sans-Indication-Geographique/Blouge-Blanc-Sur-Rouge-Wine-106161.Html
[13] Cyril & Elliot Blouge Vin De France 2024 – Geraldine’s Natural Wines, Https://Shopgeraldines.Com/Products/Cyril-Elliot-Blouge-Vin-De-France-2024
[14] Member States Endorse Wine Labelling Proposal – European Commission, Https://Ec.Europa.Eu/Commission/Presscorner/Detail/En/Ip_09_476
[15] Κατ’ Εξουσιοδότηση Κανονισμός (ΕΕ) 2019/934 Της Επιτροπής, Της 12ης Μαρτίου 2019- EUR-Lex, Https://Eur-Lex.Europa.Eu/Eli/Reg_Del/2019/934/Oj
[16] Cuvée Blouge 2025 – Domaine De Laballe – Les Grappes, Https://Www.Lesgrappes.Com/En/Products/Blouge
[17] Colour Dynamics In Wines Made From Co-Ferments Of Vitis Vinifera L. Syrah And Viognier – Infowine, Https://Www.Infowine.Com/Wp-Content/Uploads/2024/04/Libretto8287-01-1.Pdf
[18] Rosé – The Wine For The Whole Year – Cellardoor24, Https://Cellardoor24.De/En/Rose-The-Wine-For-The-Whole-Year/
[19] Blanc Sur Rouge Rien Ne Blouge – Vin Oui, Https://Www.Vinoui.Ca/Products/Blanc-Sur-Rouge-Rien-Ne-Blouge
[20] Rosé From White And Red Blends Now Legal – Winenous, Https://Www.Winenous.Co.Uk/Wp/Archives/2496
[21] White Wine Mixed With Red Does Not Make Rosé! – Efow, Https://Efow.Eu/White-Wine-Mixed-With-Red-Does-Not-Make-Rose/
[1] Trending: “Blouge” Wine – Ricardo Cuisine, Https://Www.Ricardocuisine.Com/En/Articles/Sipping-News/2377-Trending-Blouge-Wine
[2] Trouble Deciding Between Red And White? This Hybrid Gives You The Best Of Both Worlds, Https://Www.Tastingtable.Com/2104086/What-Is-Blouge-Wine/
[3] Blouge Wine – Buy The Summer Revelation Of 2026 Here – Glou, Https://Glou.Be/En/Blouge-Wijn
[4] Blouge Wines, Http://Www.Blougewines.Co.Uk/
[5] The Surprising Boom In Blouge Wine: ‘It’s For 5pm, In The Sun’ – The Guardian, Https://Www.Theguardian.Com/Food/2026/Apr/26/Blouge-Natural-Wine-Trend
[6] As The City Hits 80 Degrees, Blouge Is Here To Cool You Down – Gazetteer Sf, Https://Sf.Gazetteer.Co/As-The-City-Hits-80-Degrees-Blouge-Is-Here-To-Cool-You-Down
[7] What Is Blouge? This Mashup Of Blanc And Rouge Is The Next Big Thing In Wine, Https://Manofmany.Com/Culture/Drinks/What-Is-Blouge-Wine
[8] Τhe History Of Co-Fermentation In Côte-Rôtie And Beyond – Napa Valley Wine Academy, Https://Napavalleywineacademy.Com/Blogs/Pouring-Points/The-History-Of-Co-Fermentation-In-Cote-Rotie-And-Beyond
[9] «Blouge» : Le Vin Qui Fait Bouger Les Lignes – Bourrassé, Https://Www.Bourrasse.Com/Blouge-Le-Vin-Qui-Fait-Bouger-Les-Lignes/
[10] Syrah – Viognier – Wine Blend, Https://Www.Wine-Searcher.Com/Grape-1685-Syrah-Viognier
[11] Co-Fermented Wines: Blending Red & White Grapes In One Ferment – Winedeals.Com, Https://Www.Winedeals.Com/Blog/Post/Co-Fermented-Wines
[12] Buy Wine Blouge (Blanc Sur Rouge) Red – Mas Des Caprices – Vin De France, Https://Www.Thewineilove.Com/France/Autres/Vin-De-France-Sans-Indication-Geographique/Blouge-Blanc-Sur-Rouge-Wine-106161.Html
[13] Cyril & Elliot Blouge Vin De France 2024 – Geraldine’s Natural Wines, Https://Shopgeraldines.Com/Products/Cyril-Elliot-Blouge-Vin-De-France-2024
[14] Member States Endorse Wine Labelling Proposal – European Commission, Https://Ec.Europa.Eu/Commission/Presscorner/Detail/En/Ip_09_476
[15] Κατ’ Εξουσιοδότηση Κανονισμός (ΕΕ) 2019/934 Της Επιτροπής, Της 12ης Μαρτίου 2019- EUR-Lex, Https://Eur-Lex.Europa.Eu/Eli/Reg_Del/2019/934/Oj
[16] Cuvée Blouge 2025 – Domaine De Laballe – Les Grappes, Https://Www.Lesgrappes.Com/En/Products/Blouge
[17] Colour Dynamics In Wines Made From Co-Ferments Of Vitis Vinifera L. Syrah And Viognier – Infowine, Https://Www.Infowine.Com/Wp-Content/Uploads/2024/04/Libretto8287-01-1.Pdf
[18] Rosé – The Wine For The Whole Year – Cellardoor24, Https://Cellardoor24.De/En/Rose-The-Wine-For-The-Whole-Year/
[19] Blanc Sur Rouge Rien Ne Blouge – Vin Oui, Https://Www.Vinoui.Ca/Products/Blanc-Sur-Rouge-Rien-Ne-Blouge
[20] Rosé From White And Red Blends Now Legal – Winenous, Https://Www.Winenous.Co.Uk/Wp/Archives/2496
[21] White Wine Mixed With Red Does Not Make Rosé! – Efow, Https://Efow.Eu/White-Wine-Mixed-With-Red-Does-Not-Make-Rose/
Φουμαρικό; Ναι. Φούμαρα; Όχι. Πως το φουμαρικό οξύ αναδεικνύεται σε «πολυδύναμο όπλο» της σύγχρονης οινοποίησης απέναντι στην κλιματική κρίση.
Πηγές:
[1] Aloy, K. G., Garcia, J., Queiroz, M. S., & De Orduña, R. M. (2025). “Impact Of Climate Change On Grape Composition: A Review.” Vitis, 64, 15-28.
[2] Boulton, R. (1980). “The Relationships Between Wine Composition And Wine Sensory Properties.” American Journal Of Enology And Viticulture, 31(2), 182-188.
[3] Castro Marín, A., Colangelo, D., Lambri, M., Riponi, C., & Chinnici, F. (2021). “Relevance Of The Use Of Chitosan And Polyvinylpolypyrrolidone (Pvpp) In White Winemaking: Influence On Characteristics And Stability Of Albana Wine.” Food Control, 124, 107931.
[4] Chinnici, F., Natali, N., & Riponi, C. (2014). “Effect Of Potassium Polyaspartate On The Tartaric Stability Of White And Red Wines As A Function Of Their Physicochemical Composition.” Lwt – Food Science And Technology, 58(1), 203-210.
[5] Clingeleffer, P. R., & Morales, N. B. (2022). “Effects Of Juice Ph And Potassium On Juice And Wine Quality, And Regulation Of Potassium In Grapevines Through Rootstocks.” Australian Journal Of Grape And Wine Research, 28(2), 274-286.
[6] Cofran, D. R., & Meyer, J. P. (1970). “The Effect Of Fumaric Acid On Malolactic Fermentation.” American Journal Of Enology And Viticulture, 21(4), 189-192.
[7] Davaux, F., Gancel, C., Peuchot, M., & Gerbaux, V. (2023). “Use Of Fumaric Acid On Must Or During Alcoholic Fermentation.” Bio Web Of Conferences, 56 (44th World Congress Of Vine And Wine), 02015.
[8] Dinis, L. T., Malheiro, A. C., Pinto, J. G., Karoglan, M., & Moutinho-Pereira, J. (2024). “Mediterranean Viticulture In The Context Of Climate Change: A Review Of Impacts And Adaptation Strategies.” Journal Of The Science Of Food And Agriculture, 104, 1120-1135.
[9] Drappier, J., Thibon, C., Rabot, A., & Geny-Denis, L. (2019). “Relationship Between Wine Composition And Temperature: Impact On Bordeaux Wine Typicity In The Context Of Global Warming – Review.” Critical Reviews In Food Science And Nutrition, 59(1), 14-30.
[10] Gancel, C., Payan, C., Davaux, F., Pelonnier-Magimel, E., Moine, V., & Teissedre, P. L. (2022). “Solubility, Acidifying Power And Sensory Properties Of Fumaric Acid In Water, Hydro-Alcoholic Solutions, Musts And Wines Compared To Tartaric, Malic, Lactic And Citric Acids.” Oeno One, 56(3), 137-154.
[11] García-Viñola, V., Ezenarro, J., Reguant, C., Rozès, N., & Malfeito-Ferreira, M. (2025). “Interaction Effects Of Fumaric Acid, Ph And Ethanol On The Growth Of Lactic And Acetic Acid Bacteria In Planktonic And Biofilm States.” Food Microbiology, 131, 104808.
[12] García-Viñola, J., Morata, A., Loira, I., & Escott, C. (2025). “Impact Of Fumaric Acid On The Color Stability And Sensory Profile Of High-Ph Red Wines.” Journal Of Food Composition And Analysis, 138, 106822.
[13] Hall, A., & Jones, G. V. (2010 / 2023). “Spatial Analysis Of Climate In Winegrape Growing Regions Of Australia: Trends And Future Projections.” International Journal Of Climatology, 30(9), 1277-1291.
[14] Kostelnikova, M., Průšová, B., Baroň, M., & Sochor, J. (2025). “Advanced Strategies For Microbial Control In Winemaking: The Role Of Fumaric Acid And Its Synergies.” Lwt – Food Science And Technology, 212, 117105.
[15] Koufos, G., Mavromatis, T., Koundouras, S., & Jones, G. V. (2022). “Adaptive Capacity Of Winegrape Varieties Cultivated In Greece To Climate Change: Current Trends And Future Projections.” Oeno One, 56(4), 121-137.
[16] Kovács, B., Pálfi, X., Szabó, P., Bodor-Pesti, P., & Zsófi, Z. (2022). “A Review On The Observed Climate Change In Europe And Its Impacts On Viticulture.” Atmosphere, 13(10), 1630.
[17] Loira, I., Morata, A., Escott, C., Del Fresno, J. M., Bañuelos, M. A., & Suárez-Lepe, J. A. (2020). “The Impact Of Chitosan On The Chemical Composition Of Wines Fermented With Schizosaccharomyces Pombe And Saccharomyces Cerevisiae.” Beverages, 6(2), 27.
[18] Lu, L., Delrot, S., & Liang, Z. (2024). “From Acidity To Sweetness: A Comprehensive Review Of Carbon Accumulation In Grape Berries.” Molecular Horticulture, 4, 22.
[19] Martins, V., Teixeira, A., Bassil, E., Hanana, M., Blumwald, E., & Gerός, H. (2020). “Grapevine Potassium Nutrition And Fruit Quality In The Context Of Climate Change.” Frontiers In Plant Science, 11, 571124.
[20] Morata, A., Bañuelos, M. A., López, C., Song, C., Santa-María, G., & Suarez-Lepe, J. A. (2019). “Use Of Fumaric Acid To Inhibit Malolactic Fermentation In Wines With High Ph.” Food And Bioprocess Technology, 12, 1224-1233.
[21] Morata, A., García-Viñola, J., Escott, C., & Loira, I. (2025). “Chitosan And Fumaric Acid: A Surgical Approach To Microbial Stability In Low-Intervention Winemaking.” Trends In Food Science & Technology, 156, 104812.
[22] Mpelasoka, B. S., Schachtman, D. P., Treeby, M. T., & Thomas, M. R. (2003). “A Review Of Potassium Nutrition In Grapevines With Special Emphasis On Berry Accumulation.” Australian Journal Of Grape And Wine Research, 9(3), 154-168.
[23] Oiv (2021). “Treatment Of Wines With Fumaric Acid To Inhibit Malolactic Fermentation.” Oiv-Oeno 581a-2021 Resolution, International Organisation Of Vine And Wine.
[24] Oiv (2024). “Use Of Fumaric Acid In Musts To Control Malolactic Fermentation.” Oiv-Oeno 581b-2024 Resolution, International Organisation Of Vine And Wine.
[25] Oiv (2025). “Synergistic Use Of Fumaric Acid And Chitosan For Microbial Control.” Oiv-Oeno 738-2025 Resolution, International Organisation Of Vine And Wine.
[26] Ough, C. S. (1963). “Sensory Examination Of Four Organic Acids Added To Wine.” Food Technology, 17(11), 101-106.
[27] Payan, C., Gancel, C., Davaux, F., Moine, V., & Teissedre, P. L. (2023). “Effect Of Fumaric Acid On The Sensory Attributes And Chemical Composition Of White And Red Wines.” Food Chemistry, 404, 134510.
[28] Piccardo, D., González, M., Favre, G., Cammarota, A., Pereyra, F., Olivera, J., & González-Neves, G. (2025). “Alternatives For Replacing Or Reducing The Content Of Added Sulfites In Tannat Red Wines Elaborated With Commercial Yeasts Or With Minimal Intervention.” Agrociencia Uruguay, 29, 1590.
[29] Průšová, B., Kostelnikova, M., Baroň, M., & Sochor, J. (2024). “Effect Of New Methods For Inhibiting Malolactic Fermentation On The Analytical And Sensory Parameters Of Wines.” Fermentation, 10(2), 84.
[30] Quintela, S., Villamiel, M., Méndez, A., & Garcίa-Cañas, V. (2012). “Assessment Of The Impact Of Chitosan Treatment On Microorganisms In Enology.” European Food Research And Technology, 234(1), 21-31.
[31] Rienth, M., Vigneron, N., Darriet, P., Sweetman, C., Burbidge, C., Bonghi, C., Walker, R. P., Famiani, F., & Castellarin, S. D. (2021). “Review: Critical Appraisal Of Methods To Investigate The Effect Of Temperature On Grapevine Berry Composition.” Journal Of Experimental Botany, 72(4), 1135-1154.
[32] Rogiers, S. Y., Greer, D. H., Liu, Y., Baby, T., & Xiao, Z. (2022). “An Assessment Of Adaptation Strategies For The Australian Vineyard.” Frontiers In Plant Science, 13, 1024345.
[33] Rösti, J., Schumann, C., Sigrist, M. N., & Delrot, S. (2024). “Grape Tartaric Acid: Chemistry, Function, Metabolism.” Molecules, 29(5), 1054.
[34] Silver, J., & Leighton, T. (1973). “Influence Of Yeast Strain, Ph, And Temperature On Degradation Of Fumaric Acid In Grape Juice Fermentation.” American Journal Of Enology And Viticulture, 24(3), 117-120.
[35] Soler, M., Loira, I., Del Fresno, J. M., Morata, A., & González, C. (2025). “Synergistic Effect Of Fumaric Acid And Chitosan On The Inhibition Of Malolactic Fermentation.” Ives Conference Series, Oiv World Congress.
[36] Tedesco, F., Pietrafesa, R., Siesto, G., Scieuzo, C., Salvia, R., Falabella, P., & Capece, A. (2024). “Antimicrobial Activity Of Chitosan From Different Sources Against Non-Saccharomyces Wine Yeasts As A Tool For Producing Low-Sulphite Wine.” Beverages, 10(4), 105.
[37] Thomas, S. H., & Meyer, J. P. (1998). “Comparison Of The Effects Of Concentration, Ph And Anion Species On Astrigency And Sourness Of Organic Acids.” Journal Of Sensory Studies, 13(1), 19-33.
[38] Torres-Díaz, L. L., González-Lázaro, M., Sáenz De Urturi, I., Murillo-Peña, R., Pérez-Álvarez, E. P., & Garde-Cerdán, T. (2025). “Assessment Of Fumaric Acid, Ascorbic Acid, And Glutathione As Alternatives To So2: Effects On Red And White Wine Volatile Composition.” Lwt – Food Science And Technology, 220, 117525.
[39] Van Leeuwen, C., Destrac-Irvine, A., Dubernet, M., Duchêne, E., Gowdy, M., Marguerit, E., Pieri, P., Parker, A., De Rességuier, L., Ollat, N., & Roby, J. P. (2024). “Climate Change Impacts And Adaptations Of Wine Production.” Nature Reviews Earth & Environment, 5, 258–275.
[40] Venios, X., Korkas, E., Nisiotou, A., & Banilas, G. (2020). “Grapevine Responses To Heat Stress And Global Warming.” Plants, 9(12), 1754.
[41] Volschenk, H., Van Vuuren, H. J. J., & Viljoen-Bloom, M. (1992). “Acids In Grapes And Wines: A Review.” South African Journal Of Enology And Viticulture, 13(2), 47-62.
[1] Aloy, K. G., Garcia, J., Queiroz, M. S., & De Orduña, R. M. (2025). “Impact Of Climate Change On Grape Composition: A Review.” Vitis, 64, 15-28.
[2] Boulton, R. (1980). “The Relationships Between Wine Composition And Wine Sensory Properties.” American Journal Of Enology And Viticulture, 31(2), 182-188.
[3] Castro Marín, A., Colangelo, D., Lambri, M., Riponi, C., & Chinnici, F. (2021). “Relevance Of The Use Of Chitosan And Polyvinylpolypyrrolidone (Pvpp) In White Winemaking: Influence On Characteristics And Stability Of Albana Wine.” Food Control, 124, 107931.
[4] Chinnici, F., Natali, N., & Riponi, C. (2014). “Effect Of Potassium Polyaspartate On The Tartaric Stability Of White And Red Wines As A Function Of Their Physicochemical Composition.” Lwt – Food Science And Technology, 58(1), 203-210.
[5] Clingeleffer, P. R., & Morales, N. B. (2022). “Effects Of Juice Ph And Potassium On Juice And Wine Quality, And Regulation Of Potassium In Grapevines Through Rootstocks.” Australian Journal Of Grape And Wine Research, 28(2), 274-286.
[6] Cofran, D. R., & Meyer, J. P. (1970). “The Effect Of Fumaric Acid On Malolactic Fermentation.” American Journal Of Enology And Viticulture, 21(4), 189-192.
[7] Davaux, F., Gancel, C., Peuchot, M., & Gerbaux, V. (2023). “Use Of Fumaric Acid On Must Or During Alcoholic Fermentation.” Bio Web Of Conferences, 56 (44th World Congress Of Vine And Wine), 02015.
[8] Dinis, L. T., Malheiro, A. C., Pinto, J. G., Karoglan, M., & Moutinho-Pereira, J. (2024). “Mediterranean Viticulture In The Context Of Climate Change: A Review Of Impacts And Adaptation Strategies.” Journal Of The Science Of Food And Agriculture, 104, 1120-1135.
[9] Drappier, J., Thibon, C., Rabot, A., & Geny-Denis, L. (2019). “Relationship Between Wine Composition And Temperature: Impact On Bordeaux Wine Typicity In The Context Of Global Warming – Review.” Critical Reviews In Food Science And Nutrition, 59(1), 14-30.
[10] Gancel, C., Payan, C., Davaux, F., Pelonnier-Magimel, E., Moine, V., & Teissedre, P. L. (2022). “Solubility, Acidifying Power And Sensory Properties Of Fumaric Acid In Water, Hydro-Alcoholic Solutions, Musts And Wines Compared To Tartaric, Malic, Lactic And Citric Acids.” Oeno One, 56(3), 137-154.
[11] García-Viñola, V., Ezenarro, J., Reguant, C., Rozès, N., & Malfeito-Ferreira, M. (2025). “Interaction Effects Of Fumaric Acid, Ph And Ethanol On The Growth Of Lactic And Acetic Acid Bacteria In Planktonic And Biofilm States.” Food Microbiology, 131, 104808.
[12] García-Viñola, J., Morata, A., Loira, I., & Escott, C. (2025). “Impact Of Fumaric Acid On The Color Stability And Sensory Profile Of High-Ph Red Wines.” Journal Of Food Composition And Analysis, 138, 106822.
[13] Hall, A., & Jones, G. V. (2010 / 2023). “Spatial Analysis Of Climate In Winegrape Growing Regions Of Australia: Trends And Future Projections.” International Journal Of Climatology, 30(9), 1277-1291.
[14] Kostelnikova, M., Průšová, B., Baroň, M., & Sochor, J. (2025). “Advanced Strategies For Microbial Control In Winemaking: The Role Of Fumaric Acid And Its Synergies.” Lwt – Food Science And Technology, 212, 117105.
[15] Koufos, G., Mavromatis, T., Koundouras, S., & Jones, G. V. (2022). “Adaptive Capacity Of Winegrape Varieties Cultivated In Greece To Climate Change: Current Trends And Future Projections.” Oeno One, 56(4), 121-137.
[16] Kovács, B., Pálfi, X., Szabó, P., Bodor-Pesti, P., & Zsófi, Z. (2022). “A Review On The Observed Climate Change In Europe And Its Impacts On Viticulture.” Atmosphere, 13(10), 1630.
[17] Loira, I., Morata, A., Escott, C., Del Fresno, J. M., Bañuelos, M. A., & Suárez-Lepe, J. A. (2020). “The Impact Of Chitosan On The Chemical Composition Of Wines Fermented With Schizosaccharomyces Pombe And Saccharomyces Cerevisiae.” Beverages, 6(2), 27.
[18] Lu, L., Delrot, S., & Liang, Z. (2024). “From Acidity To Sweetness: A Comprehensive Review Of Carbon Accumulation In Grape Berries.” Molecular Horticulture, 4, 22.
[19] Martins, V., Teixeira, A., Bassil, E., Hanana, M., Blumwald, E., & Gerός, H. (2020). “Grapevine Potassium Nutrition And Fruit Quality In The Context Of Climate Change.” Frontiers In Plant Science, 11, 571124.
[20] Morata, A., Bañuelos, M. A., López, C., Song, C., Santa-María, G., & Suarez-Lepe, J. A. (2019). “Use Of Fumaric Acid To Inhibit Malolactic Fermentation In Wines With High Ph.” Food And Bioprocess Technology, 12, 1224-1233.
[21] Morata, A., García-Viñola, J., Escott, C., & Loira, I. (2025). “Chitosan And Fumaric Acid: A Surgical Approach To Microbial Stability In Low-Intervention Winemaking.” Trends In Food Science & Technology, 156, 104812.
[22] Mpelasoka, B. S., Schachtman, D. P., Treeby, M. T., & Thomas, M. R. (2003). “A Review Of Potassium Nutrition In Grapevines With Special Emphasis On Berry Accumulation.” Australian Journal Of Grape And Wine Research, 9(3), 154-168.
[23] Oiv (2021). “Treatment Of Wines With Fumaric Acid To Inhibit Malolactic Fermentation.” Oiv-Oeno 581a-2021 Resolution, International Organisation Of Vine And Wine.
[24] Oiv (2024). “Use Of Fumaric Acid In Musts To Control Malolactic Fermentation.” Oiv-Oeno 581b-2024 Resolution, International Organisation Of Vine And Wine.
[25] Oiv (2025). “Synergistic Use Of Fumaric Acid And Chitosan For Microbial Control.” Oiv-Oeno 738-2025 Resolution, International Organisation Of Vine And Wine.
[26] Ough, C. S. (1963). “Sensory Examination Of Four Organic Acids Added To Wine.” Food Technology, 17(11), 101-106.
[27] Payan, C., Gancel, C., Davaux, F., Moine, V., & Teissedre, P. L. (2023). “Effect Of Fumaric Acid On The Sensory Attributes And Chemical Composition Of White And Red Wines.” Food Chemistry, 404, 134510.
[28] Piccardo, D., González, M., Favre, G., Cammarota, A., Pereyra, F., Olivera, J., & González-Neves, G. (2025). “Alternatives For Replacing Or Reducing The Content Of Added Sulfites In Tannat Red Wines Elaborated With Commercial Yeasts Or With Minimal Intervention.” Agrociencia Uruguay, 29, 1590.
[29] Průšová, B., Kostelnikova, M., Baroň, M., & Sochor, J. (2024). “Effect Of New Methods For Inhibiting Malolactic Fermentation On The Analytical And Sensory Parameters Of Wines.” Fermentation, 10(2), 84.
[30] Quintela, S., Villamiel, M., Méndez, A., & Garcίa-Cañas, V. (2012). “Assessment Of The Impact Of Chitosan Treatment On Microorganisms In Enology.” European Food Research And Technology, 234(1), 21-31.
[31] Rienth, M., Vigneron, N., Darriet, P., Sweetman, C., Burbidge, C., Bonghi, C., Walker, R. P., Famiani, F., & Castellarin, S. D. (2021). “Review: Critical Appraisal Of Methods To Investigate The Effect Of Temperature On Grapevine Berry Composition.” Journal Of Experimental Botany, 72(4), 1135-1154.
[32] Rogiers, S. Y., Greer, D. H., Liu, Y., Baby, T., & Xiao, Z. (2022). “An Assessment Of Adaptation Strategies For The Australian Vineyard.” Frontiers In Plant Science, 13, 1024345.
[33] Rösti, J., Schumann, C., Sigrist, M. N., & Delrot, S. (2024). “Grape Tartaric Acid: Chemistry, Function, Metabolism.” Molecules, 29(5), 1054.
[34] Silver, J., & Leighton, T. (1973). “Influence Of Yeast Strain, Ph, And Temperature On Degradation Of Fumaric Acid In Grape Juice Fermentation.” American Journal Of Enology And Viticulture, 24(3), 117-120.
[35] Soler, M., Loira, I., Del Fresno, J. M., Morata, A., & González, C. (2025). “Synergistic Effect Of Fumaric Acid And Chitosan On The Inhibition Of Malolactic Fermentation.” Ives Conference Series, Oiv World Congress.
[36] Tedesco, F., Pietrafesa, R., Siesto, G., Scieuzo, C., Salvia, R., Falabella, P., & Capece, A. (2024). “Antimicrobial Activity Of Chitosan From Different Sources Against Non-Saccharomyces Wine Yeasts As A Tool For Producing Low-Sulphite Wine.” Beverages, 10(4), 105.
[37] Thomas, S. H., & Meyer, J. P. (1998). “Comparison Of The Effects Of Concentration, Ph And Anion Species On Astrigency And Sourness Of Organic Acids.” Journal Of Sensory Studies, 13(1), 19-33.
[38] Torres-Díaz, L. L., González-Lázaro, M., Sáenz De Urturi, I., Murillo-Peña, R., Pérez-Álvarez, E. P., & Garde-Cerdán, T. (2025). “Assessment Of Fumaric Acid, Ascorbic Acid, And Glutathione As Alternatives To So2: Effects On Red And White Wine Volatile Composition.” Lwt – Food Science And Technology, 220, 117525.
[39] Van Leeuwen, C., Destrac-Irvine, A., Dubernet, M., Duchêne, E., Gowdy, M., Marguerit, E., Pieri, P., Parker, A., De Rességuier, L., Ollat, N., & Roby, J. P. (2024). “Climate Change Impacts And Adaptations Of Wine Production.” Nature Reviews Earth & Environment, 5, 258–275.
[40] Venios, X., Korkas, E., Nisiotou, A., & Banilas, G. (2020). “Grapevine Responses To Heat Stress And Global Warming.” Plants, 9(12), 1754.
[41] Volschenk, H., Van Vuuren, H. J. J., & Viljoen-Bloom, M. (1992). “Acids In Grapes And Wines: A Review.” South African Journal Of Enology And Viticulture, 13(2), 47-62.