This paper aims to explore the impact of targeted viticultural and enological interventions on reducing the astringency of wines made solely by Mandilaria grape variety. Mandilaria is characterized by its high berry density, high tannin content, in-tense color and full body profile, all of which contribute to the distinctive enological characteristics of the wines while also pretending challenges for producers during vi-nification. This research aims to apply specific practices in the vineyard and the win-ery to reduce the astringency of the variety and adapt the wine produced to the re-quirements of the present consumers demands. In the vineyards of Paros Island, dif-ferent intensities of leaf removal and modifications to pruning load were applied. Three distinct post-harvest grape dehydration techniques and two varying levels of seed removal during alcoholic fermentation were evaluated for their effectiveness in reducing astringency. The results demonstrate that post-harvest dehydration tech-niques, particularly air and sun dehydration, significantly influence the quality indi-cators of Mandilaria wines, enhancing phenolic content, tannin levels, and antioxidant activity, while also improving phenolic ripeness and reducing the harsh tannic profile. Furthermore, seed removal effectively diminished astringency without affecting the wine’s structure. These findings suggest that the integration of these viticultural and enological techniques can significantly enhance the sensory attributes of Mandilaria wines, making them more appealing to modern consumers.

This paper aims to explore the impact of targeted viticultural and enological interventions on reducing the astringency of wines made solely with Mandilaria, a red Vitis Vinifera L. grape variety. Mandilaria is characterized by its high berry density, high tannin content, intense color and full body profile, all of which contribute to the distinctive enological characteristics of the wines while also pretending challenges for producers during vinification. This research aims to improve phenolic ripeness and adapt the wine produced to the requirements of the present consumers demands. In the vineyards of Paros Island, different intensities of leaf removal and modifications to pruning load were applied. Three distinct post-harvest grape dehydration techniques and two varying levels of seed removal during alcoholic fermentation were evaluated for their effectiveness in reducing astringency. Sensory analysis with a trained panel was also performed. The results demonstrate that post-harvest dehydration techniques, particularly air and sun dehydration, significantly influence the quality indicators of Mandilaria wines, enhancing the phenolic content, tannin levels and antioxidant activity, while also improving the phenolic ripeness and reducing the harsh tannic profile. Furthermore, seed removal effectively diminished astringency without affecting the wine’s structure. These findings suggest that the integration of these viticultural and enological techniques can significantly enhance the sensory attributes of Mandilaria wines, making them more appealing to modern consumers.

Wine samples (72) of different types (white, rose and red), dry, originating from different regions of Greece (Northern Greece, Central Greece, Peloponnese, Aegean Islands, and Crete), were analyzed for Ochratoxin A (OTA) presence. Wine samples, originating from Greek (Assyrtiko and Xinomavro) and international (Syrah and Sauvignon blanc) noble grapevine varieties vintaged from 2020 to 2023, were analyzed using a modified QuEChERS extraction protocol followed by HPLC with a fluorescence detector to detect and quantify OTA. Moreover, conventional oenological parameters were measured according to OIV official methods, and climatic conditions of the regions of concern were retrieved. Interestingly, in general, OTA contaminated wines showed low concentrations (<2.0 μg/L). The highest concentrations of OTA were detected in Sauvignon blanc (7.5 μg/L) regarding the white wines and Xinomavro (2.07 μg/L) regarding the red ones. In addition, the highest OTA concentrations were recorded in wines produced in areas either with high mean annual temperatures, like Viotia (24.16 °C) for white and Larissa (23.9 °C) for red wines, or with high rainfall between May and September (Larissa 69.76 mm) for white wines. Consequently, it was observed that concentrations of OTA in wine are relatively higher in the warmer regions of Greece compared to the cooler areas. The effect of climate change on vines and mycotoxin presence in wine needs urgent consideration by well-constructed modelling studies and efficient interpretation of existing data. The evaluation of OTA presence in grape products originating from various cultivars and regions is imperative not only for providing crucial data to predict its fate under climate change, but also to ascertain the potential risk of human exposure to this chemical compound.

White wines produced through prolonged skin maceration, commonly referred to as “orange wines,” have attracted increasing scientific and oenological attention due to their unconventional winemaking practices and distinctive physicochemical and sensory profiles. Unlike conventional white wines, “orange” wines undergo extended contact between the grape must and skins, a process traditionally associated with red wine production. This technique results in a notable increase in phenolic content, including flavonoids and non-flavonoid compounds, which significantly contribute to the wine’s color, astringency, and oxidative stability. This chapter investigates the temporal evolution of phenolic compounds in long-macerated white wines by drawing on data reported in the scientific literature, employing a comparative framework that integrates reference profiles from conventional red and white wines. Phenolic profiles were analyzed over time using both spectrophotometric and chromatographic techniques, enabling a detailed characterization of their concentration and compositional changes. Particular attention was given to the antioxidant activity associated with these compounds to assess their functional significance. The findings support a more nuanced classification and characterization of orange wines within the broader wine typology, highlighting their intermediate properties between white and red wines. Moreover, the results underscore the role of maceration in modulating phenolic composition and antioxidant capacity, offering valuable insights for winemakers and researchers seeking to optimize wine quality and explore the health-relevant properties of wine constituents.