Davide L. Patono et al., University of Turin - Italy
This Carbon Isotope labelling experiment used to detect source-sink movements in grapevines in response to drought stress and rewatering was intended to better understand Carbon cycle in plants in ...
Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
R.Escribiano Viana; ICVV, Spain | V. Englezos; University of Turin, Italy | A. Bautista-Ortín; University of Murcia, Spain | F. Salazar; PUCV, Chile
During the ROUND TABLE #4 - Yeast, bacterial and plant resources for sustainable winemaking processes, held at Macrowine 2021 we had four interesting presentations from across the world
R. Muñoz García et al., University of Castilla-La Mancha (Spain)
The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically ...
The main purpose of this project is to provide a better understanding of how the synthesis of these flavour-active compounds is modulated at genetic level, aiming to identify genes with specific fu...
Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms ...
A. Coral Medina et al., Universite de Montpellier (France) & University College Cork (Ireland)
Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile com...
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...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
