Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of cations – minerals in two wines from vineyards with different soil conditions, with and without exceptional “minerality”. However, it was found that with minerals it has nothing to do. More attention was paid to the relationship between the nutritional stress of yeasts and succinic acid production, which can result in a final difference in the taste of wine. In addition, sensory evaluation was used to reveal differences between wines with increasing levels of succinic acid.
Abstract Phenolic compounds are responsible for the most important red..
Abstract This study aims at exploiting an undervalued winemaking by-product,..
Francesca Borghini and Stefano Ferrari ISVEA srl, Via Basilicata 1-3-5..
The seasonal character of harvests limits winemaking considerably, especially oenological..
