Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wine

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  Impact of winemaking processes on wine polysaccharides, improving by qNMR

  Jean MARTIN-PERNIER1*, Ines Le MAO1, Wiame EL-BATOUL, Michael JOURDES1, Tristan RICHARD1, Virginie MOINE2, Arnaud MASSOT2 Gregory Da COSTA1, Soizic LACAMPAGNE1 1Université de Bordeaux, Unité de rec...

  Published on: 06/17/2018

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  Identification and quantification of molecular ellagitannins in Cognac eaux-de-vie by a mass spectrometry method: barrel toasting and aging impact

  M. Gadrat1,2, J. Lavergne2, C. Emo2, P-L. Teissedre1, K. Chira1 1.Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France 2.Courvoi...

  Published on: 06/17/2018

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  Impact of oenological tannins on microvinifications affected by downy mildew

  Adeline VIGNAULT, Biolaffort, 11 rue aristide berges, 33270 Floirac and Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d’Ornon cedex, France. Vi...

  Published on: 06/17/2018

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  Comparison of two procedures to measure foamability from sparkling base wines supplemented with Acacia gums

  Thierry Doco, UMR-1083/SPO, INRAE-Montpellier, France. Rafael Apolinar-Valiente, UMR-1208/IATE, Montpellier SupAgro, France. Thomas Salmon, LOCA, Université de Reims, France. Pascale Williams, UMR-...

  Published on: 06/16/2018

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  Aromatic profile of Chardonnay – clone 809: from berry to sparkling wine in an altitude vineyard

  Naíssa, Prévide BERNARDO - Food and Experimental Nutrition Department, School of Pharmaceutical Sciences and Food Research Center, University of São Paulo, São Paulo, Brazil Aline, de OLIVEIRA - Food

  Published on: 06/16/2018

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  Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of English sparkling wines

  Matteo MARANGON, Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Italy Poppy SEELEY, Plumpton College, England Erika BAROCCI, Department of Agricultu...

  Published on: 06/16/2018

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  The use of Hanseniaspora vineae on the production of base sparkling wine

  Tomas ROMAN, Nicola CAPPELLO, Adelaide GALLO, Mauro PAOLINI, Tiziana NARDIN, Sergio MOSER, Roberto LARCHER - Fondazione Edmund Mach—Technology Transfer Center, Italy Francisco CARRAU - Universidad de

  Published on: 06/12/2018

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  Determination of target compounds in Cava quality using Liquid Chromatography. Application of chemometric tools in data analysis.

  Anaïs IZQUIERDO LLOPART, Javier SAURINA - Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Spain.

  Published on: 06/12/2018

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  Gas chromatography-olfactometry characterization of Corvina and Corvinone young and aged wines

  Jessica Anahi SAMANIEGO SOLIS, Giovanni LUZZINI, Davide SLAGHENAUFI, Giulio COSENTINO , Maurizio UGLIANO University of Verona, Italy

  Published on: 06/12/2018

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  Aromatic profile evolution of Corvina, Corvinone and Rondinella grapes during withering

  Jessica Anahi SAMANIEGO SOLIS, Giovanni LUZZINI, Davide SLAGHENAUFI, Giulio COSENTINO , Maurizio UGLIANO University of Verona, Italy

  Published on: 06/12/2018

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  Identification of aroma markers in Amarone wines

  Jessica Anahi SAMANIEGO SOLIS, Giovanni LUZZINI, Davide SLAGHENAUFI, Giulio COSENTINO , Maurizio UGLIANO University of Verona, Italy

  Published on: 06/12/2018

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  Electrochemical diversity of Italian white wines

  Diletta INVINCIBILE, Davide SLAGHENAUFI, Giovanni Luzzini - University of Verona, Italy Marangon Matteo, University of Padua, Italy Mattivi Fulvio, University of Trento, Italy Moio Luigi, Universit...

  Published on: 06/12/2018

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  Autochthonous yeasts: a microbiological tool to exalt the quality of the Apulian sparkling wine

  Maria Tufariello1*, Antonino Rizzuti2, Biagia Musio2, Vito Gallo2,3, Piero Mastrorilli2,3, Vittorio Capozzi4, Francesco Grieco1* 1 CNR–Institute of Sciences of Food Production (ISPA), Italy 2 Polit...

  Published on: 06/11/2018

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  Lead levels in fortified wines

  Angelo CICHELLI, Department of Medical, Oral and Biotechnological Sciences - DiSMOB. "G. D'Annunzio" University of Chieti-Pescara - Via dei Vestini, Italy Laura CASORRI, Department of Technological...

  Published on: 06/11/2018

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  On sample preparation methods for fermentative beverage VOCs profiling by GCxGC-TOFMS

  Penghan ZHANG, Silvia CARLIN, Cesare LOTTI, Fulvio MATTIVI, Urska VRHOVSEK, Edmund Mach Foundation, Italy

  Published on: 06/11/2018

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