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-Ortín; 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 2021 we had four interesting presentations from across the world
The main purpose of this project is to provide a better understanding of how the synthesis of these flavour-active compounds is modulated at genetic level, aiming to identify genes with specific fu...
Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms ...
A. Coral Medina et al., Universite de Montpellier (France) & University College Cork (Ireland)
Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile com...
How are the primary, secondary and tertiary aromas of wines influenced by the availability of Nitrogen in the production processes? What role does Yeast Assimilable Nitrogen plays in both the princ...
Kiera Lambrecht; Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI) - South Africa
There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques. This is primarily to ensure that process conditions are maintained at optimal ...
María Pilar Saenz-Navajas, INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO (ICVV), Logroño (Spain)
The aim was to characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
Ross Sanders; The University of Adelaide, CSIRO, ARC TC-IWP - Australia
The aim of this work was to investigate the impact of spatial variation in vine vigour on the accumulation of methoxypyrazines in the rachis of Cabernet Sauvignon
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...
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.
