Fernanda Cosme | University of Trás-os-Montes and Alto Douro, Portugal
This work shows the design, development, and implementation of a remote distributed system to monitor factors that are identified to be critical for the Tawny Port wine aging process
Cristina Medina-Plaza | University of California, Davis (USA)
What changes in the wines were detectable after 3 months and more noticeable after 6 months of storage? In which conditions the decrease in free and total SO2Â and the intensity of color had the lar...
Damian Espinase-Nandorfy | THE AUSTRALIAN WINE RESEARCH INSTITUTE, Australia
Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems may have a high concentration of IBMP. The study aimed
Carla Snyman et al.; South African Grape and Wine Research Institute, South Africa
The use of non-Saccharomyces yeast species for the improvement of wine technological and oenological properties is a topic that has gained much interest in recent years. Their application as co-sta...
Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH, we wanted to compare for the
The main objective of this study was to compare the impact of nitrogen addition at different timings on both the kinetics and aroma synthesis. The effect of the initial nitrogen content of the must...
The bunch rot induced by Botrytis cinerea is an important disease of grapevine that causes a diminution of grape quality and a considerable yield loss leading to an economic loss. Currently, the most
Marta Bueno-Herrera et al., Instituto Tecnológico Agrario de Castilla y León, Spain
To better understand which fators impact the most the chemical and sensory parameters of white wines, different winemaking techniques were studied (fermented in oak barrel and aged on lees (FB+AL);...
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 ...
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?
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