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
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We again
In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
Marc Weber et al., DLR Rheinpfalz, Neustadt - Germany
Fungus resistant grape varieties (FRGV or PIWI) offer many benefits such as less pesticide use or premium prices for enhanced sustainability. Still, winemakers are concerned about inferior wine qua...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Davide L. Patono et al., University of Turin - Italy
This Carbon Isotope labelling experiment used to detect source-sink movements in grapevines in response to drought stress and rewatering was intended to better understand Carbon cycle in plants in ...
R.Escribiano Viana; ICVV, Spain | V. Englezos; University of Turin, Italy | A. Bautista-OrtÃn; University of Murcia, Spain | F. Salazar; PUCV, Chile
During the ROUND TABLE #4 - Yeast, bacterial and plant resources for sustainable winemaking processes, held at Macrowine 2021Â we had four interesting presentations from across the world
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
