JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
O. Geffroy et al., University of Toulouse - INP-PURPAN
The aim of the present work was to study through aroma reconstitution studies the key odorants of Crozes-Hermitage wines made from two vintages with distinct climatic conditions (cool in 2013 and w...
Is analytical discrimination of winemaking processes possible? qNMR combined with chemometrics allows to dissociate not only physical processes such as filtration, but also chemical processes such as
Christine Pascal, Enological Research Manager Vinventions
Polyphenols are a major factor in oxidation mechanisms and play a crucial role in wine quality, impacting many aspects of the wine profile. Managing the polyphenol content through the winemaking pr...
Contributing to the environmental and economical sustainability of the wine supply chain, through the extraction, characterisation and application of mannoproteins from wine lees
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
What's the involvement of anthocyanins on in-mouth characteristics? The understanding of anthocyanin in-mouth properties often requires the extraction and purification of these compounds, so chemical
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
Intense aromas of blackcurrants and red fruits characterise the sensory profile of some red wines that are very popular with consumers. Over the last decade, researchers have shown that varietal th...
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