The use of sulfur dioxide (SO ₂ ) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO ₂ in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO ₂ concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO _2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO ₂ in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO ₂ . This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO ₂ in wine _, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO ₂ in winemaking are presented and discussed. Even though many of the alternatives to SO ₂ showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO ₂ (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO ₂ in low‐sulfite winemaking, rather than being seen as its substitutes.

BACKGROUND: This study, by combining sensory and experimental economics techniques, aims to analyse to what extent the production process, and the information about it, may affect consumer preferences. Sparkling wines produced by Champenoise and Charmat methods were the object of the study. A quantitative descriptive sensory analysis with a trained panel and non‐hypothetical auctions combined with hedonic ratings involving young wine consumers (N = 100), under different information scenarios (Blind, Info and Info Taste), were performed.RESULTS: The findings show that the production process impacts both the sensory profile of sparkling wines and consumer expectations. In particular, the hedonic ratings revealed that when tasting the products, both with no information on the production process (Blind) and with such information (Info Taste), the consumers preferred the Charmat wines. On the contrary, when detailed information on the production methods was given without tasting (Info), consumers liked the two Champenoise wines more.CONCLUSION: It can be concluded that sensory and non‐sensory attributes of sparkling wines affect consumers' preferences. Specifically, the study suggests that production process information strongly impacts liking expectations, while not affecting informed liking. © 2018 Society of Chemical Industry

Over the past decade, Halyomorpha halys has become one of the main threats to hazelnut production. Its trophic activity makes kernels inedible due to strongly detrimental effects on the organoleptic quality. Its management in Italy is still tricky due to the lack of effective native biocontrol agents and authorized and effective insecticides. A field test was performed on San Giovanni (SG) and Tonda Romana (TR) cultivars (early and late ripening, respectively) to assess the intensity of cimiciato damage with different pest management approaches (no insecticide and integrated pest management, IPM). Moreover, phenological analysis of fruits and the monitoring of stink bug species by traps and plant beating were carried out. In the untreated plots, the SG cv showed a higher cimiciato incidence with respect to the late TR cv (40% SG–NI vs. 23% TR–NI). This was probably due to the different phenological phases in which stink bugs injured the fruits. In fact, stink bug bites provoke different kinds of injuries (blanks, shriveled, and cimiciato) according to the fruit’s development period. Indeed, in the period of highest insect occurrence in the field, the fruits of the early cv (SG) were in kernel expansion, a phenological phase in which bug injuries are more likely in cimiciato defects. Lastly, the IPM did not provide sufficient fruit protection (19% SG–IPM vs. 11% TR–IPM). The interaction between the phenological development of hazelnuts and the brown marmorated stink bug represents a critical aspect in understanding and implementing effective strategies for controlling this key pest on hazelnut trees.