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Recent advancements on the light-struck taste in white wine
Daniela Fracassetti, Università degli studi di Milano, Italy
Aware of the reaction that generates the compounds responsible for LST in our white wines, when exposed to light, how can we further prevent this fault? Ever wondered which antioxidant compounds ca...
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Published on: 03/09/2021
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Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors
Yohanna Alegre, LAAE, Universidad de Zaragoza, Spain
Sulfur plays an important role in many metabolisms, it is really important for yeast growth and fermentation metabolism, and can affect the production of many volatile compounds. In this video semi...
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Published on: 03/08/2021
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Sterilizing with Pulsed Light
Antonio Morata, Polytechnic University of Madrid
Pulsed light (PL) is a non-thermal antimicrobial technology which can be used in processing grapes to reduce initial microbiota, control alterations caused by fungi, yeasts or bacteria, as well as ...
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Published on: 03/04/2021
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Key drivers of wine appreciation and consumption: a cognitive perspective
Dominique Valentin, CSGA, Agrosup Dijon, France
It is clear that cognitive processes play a major role in wine perception and preferences. Intrinsic and extrinsic aspects of wine appreciation, the part played by these influences and the effects on
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Published on: 02/10/2021
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Phenolic composition analysis for authenticating red wine from the Canary Islands
Dr. Jesus HERAS-ROGER, Cabildo de Tenerife
The study of phenolic compounds as a varietal identifier for red wines was investigated in the Canary Islands.
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Published on: 02/05/2021
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Fungal community structure from soil to grapevine root and its interaction with black-foot disease
M. Pilar Martínez Diz, et al. ; INGACAL-EVEGA, Galicia - Universitat Politècnica de València - ICVV, La Rioja
The plant compartments of grapevine provide unique niches that drive specifc microbiome associ- ations. The majority of phyllosphere endophytes originate from the soil and migrate up to the aerial ...
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Published on: 01/26/2021
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Effects of climate change conditions (elevated CO2 , temperature and water scarcity) on phenology, physiology and grape quality of four Tempranillo somatic variants
Marta Arrizabalaga-Arriazu; Univ. Navarra, Univ. Bordeaux, INRA-Bordeaux, Univ. Pública de Navarra-CSIC, EEAD-Zaragoza
The effects of these environmental factors on grapevines (Vitis vinifera L.) have been studied independently, pointing towards changes in must compositio; however, research on their interactions is...
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Published on: 12/30/2020
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Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability
Paola Domizio, Universtità degli Studi di Firenze – DAGRI
Nowadays commercial preparations of yeast polysaccharides (in particular mannoproteins) are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed
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Published on: 12/16/2020
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Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy
Alois Bonifacio, Università degli Studi di Trieste, Italy
In the present study, label-free SERS spectroscopy is applied as a useful analytical technique for white wine characterization. The study highlights how the described methodology can be a useful an...
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Published on: 12/16/2020
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Prospects for change in Rioja DOCa vineyards under climate change scenarios
María Concepción Ramos, Universidad de Lleida, Spaim
The objective of this work was to analyze the potential effect of climate change on the phenology and grape composition of Tempranillo and Garnacha varieties grown in DOCa Rioja (Spain). The phenol...
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Published on: 12/02/2020
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Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine
M.P. Sáenz-Navajas, LAAE, Univ. de Zaragoza, Spain
La micro-oxygénation (Mox) appliquée après la fermentation malolactique (FML) vise à induire un vieillissement accéléré du vin afin d'anticiper sa mise sur le marché. Dans des conditions idéales,
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Published on: 11/25/2020
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Facing climate change: effects of inactivated yeast extracts on the ripening of cv. Sangiovese
Chiara Pastore, DISTAL, Università di Bologna, Italy
In recent years, ongoing climate change has increasingly led in the wine-growing areas of Emilia-Romagna to seasons characterized by ever higher maximum temperatures and frequent heat waves. The cv...
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Published on: 11/24/2020
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Bio-protection in oenology: a real alternative to sulphites?
Hervé Alexandre, Université de Bourgogne, France
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
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Published on: 11/02/2020
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Wine authenticity based on High Resolution Melting
Paula Martins-Lopes, University of Tras-os-Montes and Alto Douro, BioISI, Portugal
Wine authenticity is a major concern worldwide, with around 5% of the wines being mislabeled and sold in secondary markets. Thus, methods suitable to combat some fraudulent practices in the wine se...
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Published on: 11/02/2020
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Investigations of the effects of ultrasound on thiol precursors of grapes
Tomas Roman, Fondazione Edmund Mach
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
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Published on: 10/22/2020
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