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2nd International Conference on Organic and Sustainable Wine Production and Climate Change, “EcoSostenibleWine 2010” (Vilafranca del Penedès, Spain)
The 2nd International Conference on Organic and Sustainable Wine Production and Climate Change, “EcoSostenibleWine 2010”, will take place in Vilafranca del Pe...
The chemical nature of wine aroma: an analytical journey from molecules to olfaction and taste sensations. Part 2: classification of aromatic compounds
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...
Sulphur dioxide management in low input winemaking
Nowadays different alternative practices and additives could be used in reducing the use of sulphites in wine-making, but the complete elimination of sulphite...
A mathematical approach for oxygenation using micro bubbles Application to the micro-oxygenation of wine
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...
Potential formation of ethyl carbamate in simulated wine inoculated with Oenococcus oeni and Lactobacillus plantarum.
The production of ethyl carbamate (EC) and its precursor citrulline by two strains of Oenococcus oeni and one of Lactobacillus plantarum during malolactic fer...
Biomarkers for the prediction of the resistance and susceptibility of grapevine leaves to downy mildew
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...
Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine.
The impact of elevated carbon dioxide concentration ([CO2]) on the quality of berries, must, and red wine (with special reference to volatile composition, phe...
Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine
Wine, like other fermented foods, may contain biogenic amines produced by lactic acid bacteria via amino acids decarboxylation. The most relevant amines from ...
Fermentative capacity of dry active wine yeast requires a specific oxidative stress response during industrial biomass growth.
Induction of the oxidative stress response has been described under many physiological conditions in Saccharomyces cerevisiae, including industrial fermentati...
Sauvignon Concours Mondial 2010 (Bordeaux, France)
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...
California sustainable winegrowing alliance launches third-party certification program
The California Sustainable Winegrowing Alliance (CSWA), established by Wine Institute and the California Association of Winegrape Growers, has announced the i...
OIV congress 2010 : call for papers
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...


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