Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was u...
Yihe Sui | Australian Wine Research Institute, Australia
Ultrafiltration (UF) has been evaluated as an innovative process to achieve white wine stabilization, providing an alternative approach to the traditional removal of wine proteins through bentonite...
Quality control of wine requires the availability of simple and rapid analytical methods that allow regular and punctual monitoring of the different stages of production. It is also essential that ...
Inarcs, Hungary - From November 6 to 8, around 100 mountain representatives converged in Hungary for the Workshop, 'Unlocking the Power of Mountain Value Chains', organised in the framework of the ...
In this presentation, two examples are presented: the first is adaptation of Lactic Acid Bacteria to pH and SO2 for the development of malolactic fermentation and biological acidification, the second
Video Extract from Pierre Louis Teissedre's presentation at Enoforum
What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
The worldwide market for canned wine was valued at ~$211.4 million in 2020, and it is likely to rise at a compound annual growth rate of 13.2% until 2028
SMΔRT ANALYSIS software for colour measurement introduces new features to support wineries and laboratories
We are back talking about wine color analysis, specifically the analysis carried out with the CIELab method, and we at DNAPhone do it with a lot of pride, starting from the approval of the new Fran...
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