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A peek on some research results about thiol aromas and their exaltation
In the last few years thiol components that give important positive aromatic notes to wines have been identified. These components are usually of higher m...
Global Wine Producers Environmental Sustainability Principles
Developed by FIVS, the Global Wine Producers Environmental Sustainability Principles (GWPESP) provide a framework to promote a coordinated, efficient...
Global Warming Pushes Wines Into Uncharted Terroir
Many factors go into making good wine: grape variety, harvesting practices, a vineyard's slope and aspect, soil, climate and so on--that unique combinatio...
The ICCWS 2016 is a three-day international conference for all those involved in making,  marketing and selling cool climate wines. There has never been s...
The use of chitosan to control (+)-catechin oxidation: hypothesis for its use in reduced sulfur dioxide winemaking practices
Chitosan is an additive used in the food industry thanks to its proven anti-microbial, chelating and anti-oxidant activities. In 2011, the EU inserted chi...
The VineRobot project starts its final phase with improvements in sensors, data processing, and crop maps
VineRobot is a robot that helps vinegrowers in winemaking decisions through data analysis of the vineyards. The European Consortium that develops the Vine...
Wine yeast genomes lack diversity
Sequencing the genomes of hundreds of strains of the wine yeast S. cerevisiae has revealed little genetic diversity and high levels of inbreeding. In many...
Effective use of interactive media: A pathway for wine brand growth
There’s as much science as there is art to a good Facebook post. A three-year research project funded by Wine Australia has revealed – in great detail – h...
39th World Vine and Wine Congress: Call for Papers
The 39th World Vine and Wine Congress and the 14th General Assembly of the International Organisation of Vine and Wine (OIV) will be held in Bento Gonçalv...
Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras
Rotundone is a grape derived aroma compound responsible for peppery notes in red wines. It has been identified at concentrations surpassing its perception...
The potential use of yeast lees (1-3, 1-6)-β-glucans as functional food ingredients
The interest on developing product and processes for winery residues is increasing and this is evident from the number of scientific publications. The yea...
Best Paper Awards from the American Journal of Enology and Viticulture
Each year, the ASEV Best Paper Committee completes an evaluation of all research papers published in the American Journal of Enology and Viticulture for t...

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