Fernando Zamora - Universitat Rovira i Virgili, Tarragona (Spain)
A review of the historical practices and reasons for the use of sulphites in winemaking. For each alternative to sulphur dioxide, details of their impact on oxidation and on protection against the ...
Marie Le Scanff, ISVV University of Bordeaux - France
This work presented aimed at assaying the presence of Astilbin and other stereoisomers for the first time in wines as well as their taste properties, gathering new insights to understand the chemical
Sergi Ferrer, ENOLAB (BioTecMed) University of Valencia - Spain
This work aimed to grow some selected strains of Lactobacillus in grape juice and perform early MLF. With this strategy, beyond performing the MLF homolactic bacteria can contribute clearly to main...
This research aims at developing an efficient and food grade method for the extraction of yeast MPs from commercial wine lees, and to test the obtained extracts as wine stabilisers, foaming agents,...
Francisco Carrau; Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)
His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology r...
The objective of this study is to determine if the application of US to grapes of different maturity level/sanitary status leads to the same positive outcome as regards chromatic, phenolic and arom...
Steve Tyerman; Faculty of Sciences, The University of Adelaide (Australia)
Steve Tyerman has been involved in plant physiology research for over 25 years. His research interests lie in the area of grapevine physiology and in particular vine and berry water relations. He has
The use of oenological tannins is authorized for many years by the OIV and advised for color stabilization. For this reason, winemakers look for a better understanding of tannins/anthocyanins inter...
Joanna M. Gambetta; School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University (Australia)
Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading...
Justine Laboyrie; ISVV, University of Bordeaux (France)
The overall quality of fine wines is linked to the development of "bouquet" during wine bottle ageing. Bordeaux red wine ageing bouquet is defined by the association of several odours including fresh
Jose Luis Aleixandre-Tudo, 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
Philippe DARRIET - ISVV Institute of Vine and Wine Science, University of Bordeaux, Villenave d’Ornon (France)
His research activities mainly concern the characterization of volatile odoriferous compounds, often present in trace amounts, which are involved in the typical aromatic nuances of some varieties
Anita Oberholster; Department of Viticulture and Enology, University of California, USA
The increasing incidences of wildfires in winegrape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of winegrapes and adversely affect wines
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