» Macrowine 2021

Macrowine 2021

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Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process
Antonio Castro Marin et al., University of Bologna - Italy
Antonio Castro Marin, Department of Agricultural and Food Sciences, University of Bologna Federico Baris. Department of food science, University of Bologna, Italy Fabio Chinnici. Department of food...
Published on: 01/24/2022
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Know thy enemy: oxygen or storage temperature?
Wessel du Toit; South African Grape and Wine Research Institute, Stellenbosch University (SA)
Time, storage temperature and oxygen: which has the largest effect on sensory composition of white wines?
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Published on: 01/19/2022
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Development of a strategy for measuring fruity aroma potential in red wine
G. Lytra et al., ISVV
Among red wine ethyl-esters, those from short-chain substituted acids play the role of natural enhancers of fruity notes in red wines. Can we predict the "aromatic potential" of these esters?
Published on: 12/14/2021
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Model ageing effects on the formation and evolution of minty terpenoids in red wine
M.T. Lisanti et al., University of Naples Federico II
Which compounds undergo chemical transformation during ageing and could contribute to the formation of minty terpenoids?
Published on: 12/06/2021
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Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma
M. Cameleyre et al., ISVV
Compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect. Through a sensory-physico-chemical approach, discove...
Published on: 11/29/2021
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Targeted UHPLC-QqQ-MS/MS metabolomics for phenol identification in grapevine and wine: Study of a Tempranillo clone with a dark-blue berry colour
Y. Ferradás et al.; Instituto de Ciencias de la Vid y del Vino
What is intra-cultivar genetic diversity? And how can it be exploited to maintain grape wine quality, tipicity and adaptation to different climate conditions? Discover how spontaneous somatic varia...
Published on: 11/29/2021
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The impact of acetaldehyde on phenolic evolution of free-SO2 wines
F. Coppola, L. Picariello, M. Forino, L. Moio, A. Gambuti; Universitá di Napoli Federico II, Italia
The present study aims at the investigation of acetaldehyde reactivity with low molecular weight phenols in both white and red wines. The outcome of this research is expected to provide further ins...
Published on: 11/22/2021
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Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO₂, EtOH and high pressure of CO₂
Alberto Martínez, Rocío Velázquez, Joaquín Bautista-Gallego, Emiliano Zamora, Manuel Ramírez
A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtai...
Published on: 10/05/2021
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MW ROUND TABLE #5 - Wine sensory descriptors in a globalized market
Effect of culture and familiarity on wine perception: a study with Spanish and British wine experts-Chemical and sensory diversity of regional Cabernet Sauvignon wines-Chinese localization of wine ...
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Published on: 08/13/2018
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ROUND TABLE #5 - Wine sensory descriptors in a globalized market
Prediction of astringency in red wine using tribology approach to study in-mouth perception-Sensory profile: a tool to characterize originality of wines produced without sulfites-Long-term sensoria...
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Published on: 08/13/2018
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ROUND TABLE #4 - Yeast, bacterial and plant resources for sustainable winemaking processes
Bioprotective effect of non-Saccharomyces yeasts in wines made without SO2-Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation-Effect of plant fin...
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Published on: 08/12/2018
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MW ROUND TABLE #3 - Advances in vinification processes, novel compounds and novel reactions
The role and quantification of vitamins in wine - First identification of a glycosylated fraction involved in mushroom-off-flavor-Macromolecular characterization of disease resistant red wine varie...
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Published on: 08/12/2018
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ROUND TABLE #3 - Advances in vinification processes, novel compounds and novel reactions
Measuring elemental sulfur in grape juice in relation to varietal thiol formation in Sauvignon Blanc wines - Alternative fate of varietal thiols in wine: identification, formation, and enantiomeric...
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Published on: 08/10/2018
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MW ROUND TABLE #2 - Shelf-life, winemaking and packaging: quality vs. appearance
Characterization of tannins and prevention of light-struck taste: the Enofotoshield project - Monitoring the Tawny Port wine aging process using precision enology - Investigating the impact of bottle
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Published on: 08/09/2018
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ROUND TABLE #2 - Shelf-life, winemaking and packaging: quality vs. appearance
Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions - Volatile and phenolic profiles of wines closed with different stoppers and stored for 30 months - Ef...
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Published on: 08/09/2018
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