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

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  Influence of withering on Valpolicella DOCGs grapes volatile composition

  Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano - University of Verona Riccardo TEDESCHI - Azienda Agricola F.lli Tedeschi

  Published on: 06/11/2018

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  Influence of grapes origin and yeast strain on aroma profile of Corvina and Corvinone dry passito wines

  Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano - University of Verona, Department of Biotechnology Riccardo TEDESCHI - Azienda Agricola F.lli Tedeschi

  Published on: 06/11/2018

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  Influence of grape withering on Corvina and Corvinone aroma composition

  Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano - University of Verona, Department of Biotechnology

  Published on: 06/11/2018

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  Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

  Cristina UBEDA, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, España Rubén DEL BARRIO-GALÁN, Agroindustry and Enology Department, Faculty of Agronomic Sciences, Un...

  Published on: 06/11/2018

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  Vinhos de Talha: to pitch or not to pitch

  Maria João Cabrita, Raquel Garcia - Mediterranean Institute for Agriculture (MED), Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, P...

  Published on: 06/11/2018

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  Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of Ribolla Gialla sparkling wines

  Sabrina VOCE, Franco BATTISTUTTA, Lara TAT, Paolo SIVILOTTI, Piergiorgio COMUZZO University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, Italy

  Published on: 06/10/2018

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  Quantification of γ-Nonalactone in Botrytized and Non-Botrytized New Zealand and Australian Wines

  Gillean MILLER, Lisa PILKINGTON, Bruno FEDRIZZI, David BARKER - School of Chemical Sciences, University of Auckland, New Zeland Rebecca DEED - School of Chemical Sciences and School of Biological S...

  Published on: 06/10/2018

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  Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

  L. González-Arenzana, R. Escribano-Viana, J. Portu, P. Garijo, R. López, P. Santamaría, A.R. Gutiérrez ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja...

  Published on: 06/10/2018

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  The effects of antioxidants and gas sparging on New Zealand white wines

  Xiaotong Lyu, School of Chemical Sciences, University of Auckland, New Zealand - L. D. ARAUJO, School of Chemical Sciences, University of Auckland, New Zealand - S.-Y. QUEK, School of Chemical Scie...

  Published on: 06/09/2018

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  Guyot or Pergola for dehydration of Rondinella grape

  Gregorio Santini1, Brunella Ceccantoni2, Serena Ferri2, Raffaele Cerreta2, Margherita Modesti3, Daniele Accordini4 , Andrea Bellincontro2, Fabio Mencarelli1 1DAFE, University of Pisa, 2DIBAF, Unive...

  Published on: 06/09/2018

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