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 Antioxidant potential of yeast derivatives in comparison with the most common additives and products used in wine
 Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras
 A peek on some research results about thiol aromas and their exaltation
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Nutritional strategy from the yeast standpoint
We can say that yeast have four lives: production, drying, rehydration and fermentation. The rehydration phase is a fundamental phase that should not...
New Research Sheds Light on How Aged Wine Gets its Aroma
Researchers have discovered an enzyme that plays a leading role in the formation of compounds that give aged wines their sought-after aroma.
A ‘tantalising’ taste of microflora’s significance
New research testing whether a region’s microflora helps shape its terroir – and thus the wines that are made there – is showing some ‘tantalising’ result...
Vinitech-Sifel Innovation Awards Winners 2016
As part of the Innovation Awards, this biennale shines the spotlight on the equipment, processes and techniques that best illustrate the latest advan...
The VineRobot project presented its second prototype of autonomous robot
The VineRobot consortium has presented the second prototype of its autonomous robot the 7th of September at Les Vignerons de Buzet (France). The VineRobot...
Technology for color extraction by ultrasound: applicative experiences
Colour and aroma are the two most important sensory parameters for red wines. At present in order to extract grape skin polyphenols the traditional p...
The Fingerprints of White Wines
Swirl, sniff, sip, and swallow: Discrimination of different wines has always been a matter of tongue and taste. Is objective and reliable discrimination o...
Do eco-friendly wines taste better?
It’s time to toast environmentally friendly grapes. A new UCLA study shows that eco-certified wine tastes better — and making the choice even easier, earl...
2017 OIV Awards
The OIV Awards rewards the best works published over the past two previous years which provide an original and relevant contribution, with an internationa...
Development of a grower-conducted inoculum detection assay for management of grape powdery mildew.
Management of grape powdery mildew (Erysiphe necator) and other polycyclic diseases often relies on calendar-based pesticide application schedule...
Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentationfining on wine a...
Wine Professor Denis Dubourdieu Dies at 67
The wine industry has suffered the loss of this influential winemaker and professor known for his work in Bordeaux and worldwide. Professor Denis Dubourdi...

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