Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography–mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves—medium plus toast (SMPT at 3 months > 225) and chips—medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels—medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile.

Spring frost poses a challenge for all major crops and, in the case of Lupinus mutabilis (Andean lupin) can cause severe damage or even total loss of the crop. Within the LIBBIO project consortium, we conducted a series of experiments in order to develop a suitable protocol for screening lupin germplasm under frost-simulation conditions. Four lupin accessions, one Lupinus albus and three Andean lupins were used in the experiments (L. albus Mihai, L. mutabilis LIB 220, LIB 221, LIB 222). Seedlings at four developmental stages were challenged with five different levels of ‘frost’ stress from low (−2 °C) to high (−10 °C). Notably, young seedling (cotyledons just breaking through the soil surface) showed little evidence of frost damage for temperatures down to −6 °C. At −8 °C, however, damage was evident, suggesting a cold tolerance threshold occurs at this temperature. Interestingly, for later developmental stages, when the first and second leaves were visible, notable differences were observed starting at −6 °C. The results indicate that the plant growth stage is an important parameter when screening for frost tolerance in germplasm. Overall, by identifying Andean lupin genotypes adapted to high abiotic stress factors, farmers will be able to use it as a reference crop with potentially a commercial interest from the food sector, or cosmetics, and biofuel industries.