How are the primary, secondary and tertiary aromas of wines influenced by the availability of Nitrogen in the production processes? What role does Yeast Assimilable Nitrogen plays in both the princ...
Kiera Lambrecht; Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI) - South Africa
There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques. This is primarily to ensure that process conditions are maintained at optimal ...
Multilanguage Webinar Thursday July 7th, 2022, 17h00-18h00 (Central Europe Time)
Digital Innovations that are ready to be implemented in commercial vineyards and wineries are showcased to the community of frontrunner grape-growers and winemakers.Each new technology will be brie...
Ricardo JURADO, Technical and R+D+i Director Agrovin, Belén Bautista ORITÍN, University of Murcia
In recent years, the winemaking industry has undergone a great evolution, introducing technologies and products with the aim of optimising and making processes more profitable, as well as achieving a
Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...
María Pilar Saenz-Navajas, INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO (ICVV), Logroño (Spain)
The aim was to characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
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