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Loss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential Causes
Loss of Pinot noir wine color and polymeric pigment due to malolactic fermentation (MLF) and potential causes for this loss were studied. Delaying ...
Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry
Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP – 2,5-dimethyl-3-m...
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative co...
High-Performance Liquid Chromatography Determination of Red Wine Tannin Stickiness
Red wine astringency is generally considered to be the sensory result of salivary protein precipitation following tannin–salivary protein interacti...
Nitrogen supply affects anthocyanin biosynthetic and regulatory genes in grapevine cv. Cabernet-Sauvignon berries
Accumulation of anthocyanins in grape berries is influenced by environmental factors (such as temperature and light) and supply of nutrients, i.e., flux...
International Conference on Packaged Wine Shelf Life
Aimed primarily at quality and technical managers working at wine filling centres worldwide, the conference will also be of interest to importers, distr...
Job Announcement: Assistant Professor - Viticulture (Oregon State University)
The Oregon State University-Southern Oregon Research & Extension Center seeks applicants for a full-time (1.0 FTE), 9- month, tenure-track viticultu...
ENOFORUM 2015: an international and unique showcase of what is new for the wine industry
On the congress website you can find the final program in the two conference rooms, where globally about 100 researchers will present the results of the...
Role of major wine constituents in the foam properties of white and rosé sparkling wines
The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established....
New Study Reveals How Production Methods Affect Color and Taste of Pinot Noir
The taste and color of your wine depends on the methods used to produce it and the chemicals added during production, says researchpublished in Analytic...
Global state of conditions report: developments and trends
The Director General of the OIV, Jean- Marie Aurand, presented information on "the potential wine production, assessment of the harvest, and state of the...
How higher alcohols and volatile phenols impact on key aromas
When the winemaker typically thinks of volatile phenols, usually the first compounds to come to mind are 4-EP and 4-EG, which produce an unpleasant...

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