It is the dawn of a new age in bag-in-box® for wine. Fifty years since the invention of the package, and more than 30 years since its first application for wine in Australia, bag-in-box is changing d
Carole PUECH, S. VIDAL, J-F. PEGAZ, C. RIOU, P. V.UCHOT
Once bottled, wines do not cease to evolve. In fact, the opposite occurs. The storage conditions of wines after bottling influence their quality and potential for long term conservation. Sensory and
Costa, A.;Pereira, H. Journal International des Sciences de la Vigne et du Vin France, 2005, 39 (4) 209-218
Image analysis techniques were applied on the surface of wine cork stoppers (tops and lateral cylindrical surface) of seven commercial quality classes to characterize their porosity. An increasing ...
UK scientist and wine journalist, Dr Jamie Goode, has released a book on closures for wine. Goode, who has written extensively on technical matters associated with wine in recent years, has taken a b
The Independent reports that the move away from traditional stoppers made of cork threatens the survival of one of Europe's most important wildlife habitats, according to a study by the conservatio...
Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
It is probable that in the future the majority of wine producers will be using closures with lower and more consistent oxygen permeation than the closures that they currently use. The greatest pote...
Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
An important outcome of the Australian Wine Research Institute's research on wine closures is the recognition that when a wine is bottled under different closures, different wines begin to be created
J.P. Arriagada-Carrazana, C. Sáez-Navarrete E. Bordeu Journal of Food Engineering 2005, 68 (3) 363-368
The effects to membrane filtration (using a pilot system with a 1.2 ìm prefilter and a 0.65 ìm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was stu...
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