Rafael Apolinar-Valiente, Montpellier SupAgro - France
When sparkling wine is served, the first attribute perceived is foam. Bentonite is usually added to wine in order to cause particle flocculation, but this procedure also leads to a drastic loss of ...
Cécile Leborgne et al., Université de Montpellier | INRAE | Montpellier SupAgro & Institut Français de la Vigne et du Vin | Centre du Rosé (France)
Color is one of the key elements in the marketing of rosé wines. Their broad range of color is due to the presence of red pigments (i.e. anthocyanins and their derivatives) and yellow pigments, lik...
Philippe DARRIET - ISVV Institute of Vine and Wine Science, University of Bordeaux, Villenave d’Ornon (France)
His research activities mainly concern the characterization of volatile odoriferous compounds, often present in trace amounts, which are involved in the typical aromatic nuances of some varieties
María Osorio Alises et al., Faculty of Chemical Sciences, University of Castilla-La Mancha - Spain
The goal of this research was to study the impact of reducing alcohol techniques in the chemical composition of the aromatic profile of rosé Tempranillo wines from the spanish region of Castilla-La...
Manuel Malfeito-Ferreira, Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portu...
Ivana, IVIĆ, Faculty of Food Technology in Osijek, Croatia Mirela, KOPJAR, Faculty of Food Technology in Osijek, Croatia Dubravko, PICHLER, Water Supply—Osijek, Croatia Ina, ĆORKOVIĆ, Faculty of Food
MARÍA GUERRERO CHANIVET1,2, MANUEL JOSÉ VALCÁRCEL MUÑOZ1, M. VALME GARCÍA MORENO2, DANIEL BUTRÓN BENÍTEZ1,2, M. CARMEN DODERO RODRÍGUEZ2, DOMINICO A. GUILLÉN SÁNCHEZ2 1Bodegas Fundador S.L.U. Depar...
Vanda, PEREIRA, i3N, University of Aveiro, Portugal; ISOPlexis – Sustainable Agriculture and Food Technology Center, University of Madeira, Portugal. Maria João,CARVALHO, ISOPlexis – Sustainable Ag...
Giulia SCALZINI, University of Torino, Italy Maria Alessandra PAISSONI, University of Torino, Italy Simone GIACOSA, University of Torino, Italy Danilo DROCCO, Cantina Nino Negri, Italy Aldo RAINOLDI,
Davide SLAGHEANUFI, University of Verona Giovanni, LUZZINI, University of Verona Marangon, Matteo, University of Padua Mattivi, Fulvio, University of Trento Moio, Luigi, University of Naples ‘Feder...
Davide SLAGHEANUFI, Department of Biotechnology, University of Verona, Italy Filippo FORTE, Department of Biotechnology, University of Verona Riccardo MANARA, Department of Biotechnology, Universit...
Davide SLAGHEANUFI, Department of Biotechnology, University of Verona, Italy Carla INDORATO, Department of Biotechnology, University of Verona Eduardo VELA, Department of Biotechnology, University of
Davide SLAGHEANUFI, Department of Biotechnology, University of Verona, Italy Giulia REANI, Department of Biotechnology, University of Verona Giovanni LUZZINI, Department of Biotechnology, Universit...
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