37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the En...
Diego SÁNCHEZ-GIMENO | LAAE, Universidad de Zaragoza, Spain
When the reduction defect is perceived in wine during fermentation, there is a tendency to perform certain procedures such as aeration or oxygenation or, if the treatment persists, micro-oxygenatio...
Damian Espinase-Nandorfy | THE AUSTRALIAN WINE RESEARCH INSTITUTE, Australia
Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems may have a high concentration of IBMP. The study aimed
Chantal MAURY | INRAE, Ecole Supérieure d'Agricultures, Angers, France
Electrolyzed water (EW) is one of the possible alternative to the use of phytochemicals when desease pressure on the vine is not too high. The objective of the work presented was to characterize th...
37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the En...
A trend to reduce chemical inputs in wines exists, especially sulfur dioxide (SO2). This additive is widely used due to its antioxidant, antiseptic and antioxidasic properties. During without sulfi...
Andrea Versari | Università degli Studi di Bologna, Italy
Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins that affect consumer preference of foods and beverages, including red wine. To improve the ...
Fungus-resistant grape varieties (known as FRGV or PIWI) offer many benefits, such as less pesticide use and greater sustainability. Even so, one of the main concerns of winemakers when talking about
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
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