The 2nd International Conference on Organic and Sustainable Wine Production and Climate Change, “EcoSostenibleWine 2010”, will take place in Vilafranca del Pe...
Wine aroma is the result of complex interactions between numerous chemical compounds having a certain aromas. In some simple and particular cases, it is possi...
Nowadays different alternative practices and additives could be used in reducing the use of sulphites in wine-making, but the complete elimination of sulphite...
This work is the logical following of our previous work [Devatine, A., Chiciuc, L, Poupot, C., Mietton-Peuchot, M., 2007. Micro-oxygenation of wine in presenc...
The production of ethyl carbamate (EC) and its precursor citrulline by two strains of Oenococcus oeni and one of Lactobacillus plantarum during malolactic fer...
We examined metabolic profiles of acetone and butanol extracts obtained from the leaves of 18 seedlings of the Bulgarian wine-making cultivar Storgozia. The a...
The impact of elevated carbon dioxide concentration ([CO2]) on the quality of berries, must, and red wine (with special reference to volatile composition, phe...
Wine, like other fermented foods, may contain biogenic amines produced by lactic acid bacteria via amino acids decarboxylation. The most relevant amines from ...
Induction of the oxidative stress response has been described under many physiological conditions in Saccharomyces cerevisiae, including industrial fermentati...
The first edition of the Sauvignon Concours Mondial will take place in June 2010 in Bordeaux. The goal of this event is to favour the promotion of good qualit...
The California Sustainable Winegrowing Alliance (CSWA), established by Wine Institute and the California Association of Winegrape Growers, has announced the i...
The XXXIIIrd World Congress of Vine and Wine and the 8th General Assembly of the International Organisation of Vine and Wine (O.I.V.) are to take place in Tbi...
