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 ...
Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...
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
R. Jiménez Lorenzo et al., INRA, Université Montpellier, SupAgro
Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity p...
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
Angelita GAMBUTI et al.; University of Naples, Italy
The aim of this study was to evaluate the role of pH on both acetaldehyde chemistry and and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidifi...
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
Justine Laboyrie et al., Univ. Bordeaux, ISVV - France
Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters. The presence of dimethylsulfide (DMS) in those wines is implicated in the expression of “b...
G. González-Neves et al., Universidad de la República, Facultad de Agronomía - Uruguay
The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape's oenological potential.
This research aims at developing an efficient and food grade method for the extraction of yeast MPs from commercial wine lees, and to test the obtained extracts as wine stabilisers, foaming agents,...
Francisco Carrau; Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)
His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology r...
Remedios Castro Mejías et al., University of Cádiz - Spain
The effects that some extraction techniques, such as ultrasound or microwaves, produce on the aroma of red wines when applied to extractive processes, such as pre-fermentation maceration or ageing ...
P. de Ferron et al., Bordeaux University - Institut des Sciences de la Vigne et du Vin - Unité de Recherche Oenologie, France
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones. Varietal lactones identified in
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