As from the original source exporters should be aware that South Korea proposes to introduce a maximum limit for ethyl carbamate in wines of 30 μg/l. Eth...

The Alcohol and Tobacco Tax and Trade Bureau proposes to establish the 868-square mile ‘‘Haw River Valley’’ viticultural area in Alamance, Caswell, Chatham, G...

Separate and presumably unrelated cold weather systems damaged vineyards on both sides of the United States in the last week. Uncharacteristic freezes in Cali...

FOSS presents at the SIMEI 2007 an instrument- based on FTIR technology- which can determine in a few minutes alcohol, sugar, total acidity, pH and malic acid...

On April 22Decanter news Jane Anson wrote ”Top Bordeaux chateaux are looking at E-Provenance, a new method of tracking wine through the distribution and stora...

It’s often been said that the London International Wine Fair is the single most important event in the world wine calendar.

And for good reason…
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The annual meeting will include the 5th Joint Burgundy-California-Oregon Winemaking Symposium on Tuesday, June 17 preceded by winery tours the prior day.
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Springtime in Adelaide, South Australia, just one of many reasons to attend the Eighth International Symposium on Grapevine Physiology and Biotechnology in No...

A new approach to red wine aging was examined that uses a current passed continuously through glassy carbon electrodes in a process of electrochemical microox...

Volatile esters are a major by-product in the yeast fermentation of grape juice and can significantly impact wine flavor. Seven strains of Saccharomyces cerev...

Red wine was made from the same batch of Cabernet Sauvignon grapes but with two different yeasts, Saccharomyces cerevisiae (SC) or Saccharomyces bayanus (SB)....

Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure l...

Thirteen sulfur compounds usually considered as possible off-flavoring volatiles, were quantified by a concurrent headspace−solid phase microextraction...

The resveratrol is a phenolic compound synthesised by the herbaceous parts and by the skins and berry and is believed to have health properties. This substanc...

Close to 200 communications, of which 42 were selected for the event extending over 2 days and a half, further completed by some twenty workshops: due to this...

The phases during the processing of grapes and in general of the solid matters are essential for the quality of the final wine.
We want to be able to ext...

EAW has been used for over ten years as a disinfectant. It is widely used in Japanese hospitals for endoscope disinfection. The aim of this research is to eva...

During alcoholic fermentation, yeast cells are progressively exposed to a very stressful environment due to the strong decrease of external pH and to the risi...