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Viticulture and enology updating on-demand

Since 2002 the point of reference for winemaking knowledge

Published on 07/06/2002
  • Glycosidic aroma precursors: importance for wine and sparkling wine
    Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
    After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
    Price:15 €(Tax included)
    Published on: 19/02/2020
  • Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts
    A. Caridi, Wafa Talbi, R. Sidari, A. De Bruno, M. Poiana and S. Fattouch; University of Reggio Calabria, Italy, University of Carthage, Tunisia
    Protective agents may minimize osmotic and thermal stresses in wine yeasts. In the present work, the tolerance of ten strains of Saccharomyces cerevisiae - two wild types and eight descendants - ag...
    Published on: 18/02/2020
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020
  • Adapting winegrowing regions to climate change through crop diversification
    Climate change is severely impacting agriculture and the environment in multiple ways, and it could jeopardize wine production worldwide. A new study, carried out by an international team of resear...
    Published on: 16/02/2020
  • An electrochemical method for real time measurement of polyphenols during winemaking
    By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
    Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
    Published on: 03/02/2020
  • Application of UV-C light for preventing the light-struck taste in white wine
    Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
    The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanthiol and dimethyl sulfde responsible for like-c...
    Price:15 €(Tax included)
    Published on: 30/01/2020
  • Microbiological and agronomic study of vineyard soils
    Ugarte, J., Tenorio, C. and Ruiz-Larrea, F.; ICVV, University of La Rioja, Spain.
    Vineyard management and a number of biotic and abiotic factors shape vineyard soil microbiota. The objective of this study was to investigate the influence of different vineyard management and land...
    Published on: 29/01/2020
  • Smoke detector for grapes is on the way
    Winemakers across Australia are in for a nervous wait to determine the damage caused to their grapes from heavy bushfire smoke, but developing technology means they may soon know those effects soon...
    Published on: 28/01/2020
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