Viticulture and enology updating on-demand

Since 2002 the point of reference for winemaking knowledge

Published on 06/07/2002
  • Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions
    The aim of thsi work was to establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Methods adopted: Tempranillo Tinto and Garnacha Tinta gr...
    Published on: 11/28/2022
  • Use of new tools for red wine aging: active and passive microoxygenation with oak wood
    A. Martinez-Gil at al., Universidad de Valladolid, Spain
    The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-o...
    Published on: 11/23/2022
  • Pectinases and their applications in wine
    We are all familiar with pectins, those polysaccharides that give turgidity, firmness and compactness to plant tissues and walls, which protect the plant from external aggressions such as drought o...
    Published on: 11/23/2022
  • Adaptation of Lactobacilli for low pH and SO<sub>2</sub> development during MLF
    Sergi Ferrer, ENOLAB (BioTecMed) University of Valencia - Spain
    Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of cho...
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    Published on: 11/23/2022
  • SÜBR, assessment of wine conservation trials
    Free webinar - Tuesday, December 6th from 9 a.m. to 10 a.m
    SÜBR is one of the latest innovations in terms of wine closures developed by Vinventions. These micro-natural closures, which are gradually establishing themselves as a new category of closures, have
    Published on: 11/21/2022
  • IVAS 2022 repository is now available
    A repository of 71 videos is available for purchase for two months only.
    IVAS 2022 provides a unique international platform for interchange between researchers dedicated to the different aspects of the chemistry of grape, wine and spirits production including topics suc...
    Published on: 11/18/2022
  • Climate change and red wine aromas: focus on cooked fruit notes
    Alexandre Pons, ISVV, Bordeaux
    The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
    Published on: 11/16/2022
  • What do we know about the kerosene/petrol aroma in Riesling wines?
    Andrii Tarasov et al.; Hochschule Geisenheim University (Germany) | Taras Shevchenko National University of Kyiv (Ukraine)
    What are the thresholds for perception, recognition, and rejection of TDN in Riesling wines? Does the ability of corks to absorb (scalping) this molecule under various storage conditions vary?
    Published on: 11/16/2022
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