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Comparative evolution of dissolved gases and SO2 during storage of a rosé wine of Cinsault bottled in PET and glass bottles
Oxygen is one of the main factors for wine’s oxidation and carbonic gas is a major support of the sensory quality of wines. At bottling, CO2 for white a...
Robotic cars to help wine growers predict future yield
It may be one of the few times when combining cars, robots and wine is a good idea.
UNSW researchers have equipped a vehicle with cameras and robotic...
Minerality in wine: What does it mean to you?
As the term 'minerality' becomes ever more fashionable, so the search for a definition gathers momentum. Sarah Jane Evans MW canvasses opinion from winemakers...
Use of AVA names as AO on wine labels
The Alcohol and Tobacco Tax and Trade Bureau (TTB) is proposing to amend its regulations to permit the use of American viticultural area (AVA) names as appell...
Trials show the impact of oxygen
Small but important steps are being taken in the quest to better understand how early oxygen exposure during winemaking might influence wine style, improve fe...
Contribution of SO2 to antioxidant potential of white wine
The reactivity of SO2 with the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH ) and in Folin Ciocalteu (FC) assays was analysed under different experimental cond...
Viticulture for Sparkling Wine Production: A Review
The current understanding of the influences of climate, viticultural practices on fruit quality at harvest and sparkling wine quality is reviewed. Factors suc...
Vinitaly 2015 (Verona, Italy)
Vinitaly is the main reference event in the wine sector: more than 4 thousand exhibitors with 155 thousand visitors (56,000 international from 120 count...
Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
In grapevine (Vitis vinifera L.), accumulation and fixing of somatic mutations represent frequent events, allowing growers to select and propagate new c...
Common European front in research about sustainable control of grapevine trunk diseases
Grapevine trunk diseases (GTD) are the most destructive diseases of vineyards worldwide. Fungicides with the potential to control GTD have been banned a...
How to avoid contamination by Brettanomyces
Among processes that deteriorate wine quality, the production of volatile phenols by Brettanomyces is widespread and increasingly problematic. The manag...
A robot to help improve agriculture and wine production
Agricultural researchers and computer scientists are working on the development of an unmanned robot, equipped with non- invasive advanced sensors and ar...

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