Carolina Pavez et al., Pontificia Univ. Católica of Chile, Univ. of Talca, Univ. de Santiago de Chile, Univ. of Santiago de Chile (Chile)
Astringency is a crucial sensory attribute typically described as the drying and/or puckering sensation occurring after the consumption of tannin-rich foods and beverages. In this study, thirty-seven
Fernando Zamora et al.; Universitat Rovira i Virgili, Tarragona (Spain)
To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these ...
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 ...
Yihe Sui et al., The University of Adelaide, Australia
Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. As a consequence, winemakers often use bentonite, a clay-based materia...
S. Ferrero-Del-Teso | INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO, Spain
The aim of thsi work was to establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Methods adopted: Tempranillo Tinto and Garnacha Tinta gr...
A. Martinez-Gil at al., Universidad de Valladolid, Spain
The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-o...
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, ...
Andrii Tarasov et al.; Hochschule Geisenheim University (Germany) | Taras Shevchenko National University of Kyiv (Ukraine)
What are the thresholds for perception, recognition, and rejection of TDN in Riesling wines? Does the ability of corks to absorb (scalping) this molecule under various storage conditions vary?
Steven Sutton et al.; Stellenbosch University, South Africa
In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine. Oxygen desorption into nitrogen gas is a similar process, but there has been li...
The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view. These properties have been evaluated in model wine solution as well as i...
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
Angelica Iobbi & Elizabeth Tomasino | Oregon State University, Department of Food Science and Technology, USA
The objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines.
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...
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