Process for producing wine, method for modulating green character of wine, wine obtained or obtainable by such process or method, and use of a vine-shoot material as winemaking additive

A method for modulating green character of wine, characterized in that the method includes the following steps:

• a) providing a vine-shoot material, which is subjected to heating at a predetermined temperature during a period in the range from 30 to 120 minutes, and
• b) subjecting a fermentable mixture to fermentation, wherein a determined concentration of the vine-shoot material resulting from heating step a) which is equal to or higher than 20 g/L is added to the fermentable mixture before being subjected to the fermentation, while being subjected to fermentation, or after being subjected to fermentation
• wherein the fermentable mixture is grape juice or a combination of grape juice and at least one of grape seeds and grape skin.