The study of Light Strike Taste phenomenon is becoming an increasing concern for producers of white and rose wines. Tannins can effectively prevent the appearance of LST. The tannin-based formulas ...
Carla Snyman et al.; South African Grape and Wine Research Institute, South Africa
The use of non-Saccharomyces yeast species for the improvement of wine technological and oenological properties is a topic that has gained much interest in recent years. Their application as co-sta...
An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol (C8 com...
Marie Sarah Evers - Université Bourgogne Franche-Comté, AgroSup Dijon, France
Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes. Acting as cofactors in major yeast metabolic pathways, such as t...
Stefano Poni | Università Cattolica del Sacro Cuore of Piacenza, Italy
While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change.
Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived th...
Valentina Canuti | Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) University of Florence, Italy
In recent years, in all agri-food sectors, consumers have shown they are increasingly sensitive to environmental issues, directing their portfolios accordingly. There has been a change of course from
Maria Nikolantonaki | University of Burgundy, France
This research activity focuses on the study of the chemical and biochemical mechanisms underlying white wines oxidative stability, the development of analytical tools for predicting wines aging pot...
Rafael Apolinar-Valiente, Montpellier SupAgro - France
When sparkling wine is served, the first attribute perceived is foam. Bentonite is usually added to wine in order to cause particle flocculation, but this procedure also leads to a drastic loss of ...
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Fernando Zamora - Universitat Rovira i Virgili, Tarragona (Spain)
Main research focus is in the area of phenolic compounds, color and astringency of red wines; proteins and polysaccharides of wine, sensory and technological implications; influence of climate change
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...
Xinyi Zhang | National Wine and Grape Industry Centre, Charles Sturt University, Australia
Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol, ...
Gabriel Dournes et al.; Univ Montpellier | INRAE | Institut Agro - France
Organic production of wine in the past years has known an important augmentation. This type of cultivation practice switches synthetic phytosanitary product for copper-based protection as fungicide...
B. Sarmadi, University of Auckland, New Zealand | X. Wang, The University of Adelaide, Australia | S. Dekker, Edmund Mach Foundation, Italy
During the ROUND TABLE #3 - Advances in vinification processes, novel compounds and novel reactions, held at Macrowine 2021 we had three interesting presentations from across the world
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