The aim of this work was to investigate if contaminating microorganisms, eventually present in bacteria and yeast preparations used as commercial starters in ...
The objective of this study was to evaluate the antioxidant activity of 19 Brazilian sparkling wines produced by Champenoise and Charmat methods. All sparklin...
The objective of this study was to check whether micro-oxygenation (MO) could mimic oak barrel ageing as regard the effect on wine colour. A red wine was subm...
Atmospheric concentrations of Erysiphe necator conidia were monitored for 2 years in a vineyard planted with cultivars susceptible to powdery mildew in the vi...
The 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and 4-ethylcatechol (4-EC) concentrations were determined in 1.312 bottled wine samples from the German 'Wur...
Yeast isolates from commercial red wines were characterized with regards to tolerances to molecular SO2, ethanol, and temperature as well as synthesis of 4-et...
The Institute of Oenology, Université Victor Segalen Bordeaux 2, announce The 9th International Symposium of Oenology "Œno 2011" in Bordeaux, France, from Ju...
After Nyon, in Switzerland (2008) this year it was Soave (Italy) to host the VIII International Terroir congress, that showed up from June 14th till June 18th...
Following the 33rd World Congress on Wine and Vine in Tbilisi (Georgia), the 8th General Assembly of the OIV met on the 25th of June, 2010 to discuss wine and...
ENDURE’s grapevine case study team has recently published a series of five leaflets in the From Science to Field series tackling subjects as varied as reducin...
New technology is making it easier than ever before to keep an eye on grapes. Sensors slightly smaller than a dime and about a quarter-inch thick can be place...
