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
The objective of this study is to determine if the application of US to grapes of different maturity level/sanitary status leads to the same positive outcome as regards chromatic, phenolic and arom...
Steve Tyerman; Faculty of Sciences, The University of Adelaide (Australia)
Steve Tyerman has been involved in plant physiology research for over 25 years. His research interests lie in the area of grapevine physiology and in particular vine and berry water relations. He has
Joanna M. Gambetta; School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University (Australia)
Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading...
Justine Laboyrie; ISVV, University of Bordeaux (France)
The overall quality of fine wines is linked to the development of "bouquet" during wine bottle ageing. Bordeaux red wine ageing bouquet is defined by the association of several odours including fresh
Manuel López Viñas et al., University of Castilla-La Mancha - Spain
The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen. The aim of this work was to study the effect of different ...
Philippe DARRIET - ISVV Institute of Vine and Wine Science, University of Bordeaux, Villenave d’Ornon (France)
His research activities mainly concern the characterization of volatile odoriferous compounds, often present in trace amounts, which are involved in the typical aromatic nuances of some varieties
Anita Oberholster; Department of Viticulture and Enology, University of California, USA
The increasing incidences of wildfires in winegrape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of winegrapes and adversely affect wines
Panagiotis Arapitsas et al., Fondazione Edmund Mach, San Michele all'Adige, Italy
This new knowledge provides essential information in order to better understand tannin chemistry in food and predict or model the chemical/sensorial behaviour of wine or other food rich in proantho...
Alejandro Giorgetti; Laboratory of Applied Bioinformatics, University of Verona (Italy)
Protein structural bioinformatics and computational biophysics aimed at understanding the molecular mechanisms underlying the interaction of membrane chemo and neuro- receptors with their cognate l...
Elisabetta Pittari, University of Naples Federico II - Italy
A real-time study by coupling sensory (temporal dominance of sensations/TDS) and chemical (Proton Transfer Reaction-Time of Flight- Mass Spectrometer/PTR-TOF-MS) analyses
Monica Picchi et al., University of Florence - Italy
The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental ...
Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging. This oxidation off-flavor in part is cau...
Sara Jaquelina Longhi et al., University of Cuyo - Argentina
This work aims to analyse the influence of two enzyme complexes produced by autochthonous yeasts on red winemaking process, in order to evaluate their effect on the chemical composition fo wines ob...
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