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...
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...
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...
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...
V. Englezos et al., University of Turin, DISAFA, Italy
This study evaluated the effect of a wide range of environmentally friendly products applied in the vineyard on grape yeast ecology at harvest, as well as during spontaneous and inoculated fermenta...
Vittorio Capozzi et al., Institute of Sciences of Food Production, National Research Council of Italy (CNR) - Foggia, Italy
Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in...
Fanny BORDET Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR, Institut Universitaire de la Vigne et du Vin, Jules Guyot, France - Lallemand SAS, 19 rue des Briquetiers, Blagnac, France C...
Maria Alessandra PAISSONI University of Torino, Italy Susana RÍO SEGADE, University of Torino, Italy Luca ROLLE, University of Torino, Italy Simone GIACOSA, University of Torino, Italy
Myrto Tsiknia Soil Science and Agricultural Chemistry Lab, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, Athens, Greece Dimitrios-Evangelos Milior...
Laura Navarro1, Cristina Úbeda1,4, Mariona Gil2, Ana Gutierrez1, Nancy Calisto1,3, Gino Corsini1 1Biomedical Sciences Institute, Health Sciences Faculty, Autonomous University of Chile, Santiago, C...
Eleonora, TROIANO, Department of Biotechnology, University of Verona, Italy Renato, LEAL BINATI, Department of Biotechnology, University of Verona, Italy Ilaria, CHECCHIA, Department of Biotechnolo...
Maria DIMOPOULOU, Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Greece Elli GOULIOTI, Laboratory of Oenology, Agricultural University of Athens,...
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