S. Ferrero-Del-Teso | INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO, Spain
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...
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...
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...
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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SÃœBR 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
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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...
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...
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?
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