A historic Letter of Intent was signed at the headquarters of the Food and Agriculture Organization (FAO) between the International Organisation of Vine and Wine (OIV) and the International Treaty on
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was u...
Quality control of wine requires the availability of simple and rapid analytical methods that allow regular and punctual monitoring of the different stages of production. It is also essential that ...
Inarcs, Hungary - From November 6 to 8, around 100 mountain representatives converged in Hungary for the Workshop, 'Unlocking the Power of Mountain Value Chains', organised in the framework of the ...
The worldwide market for canned wine was valued at ~$211.4 million in 2020, and it is likely to rise at a compound annual growth rate of 13.2% until 2028
SMΔRT ANALYSIS software for colour measurement introduces new features to support wineries and laboratories
We are back talking about wine color analysis, specifically the analysis carried out with the CIELab method, and we at DNAPhone do it with a lot of pride, starting from the approval of the new Fran...
In recent years, the frequency of the occurrence of mouse off-flavors in wines has increased. This could be caused by the significant decrease in sulfur dioxide addition during processing, increase...
This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exoge...
This study aimed to determine the contribution of these compounds to specific sensory properties in Chardonnay wines, as well as the consumer acceptance of wine displaying “empyreumatic” aromas.
The project aims to drive European viticulture towards more efficient, sustainable, toxic-free crop protection, through reducing and even eliminating the use of xenobiotic compounds in plant protec...
It is clear that the presence or absence of anthocyanins, the pigments that give color to the grape skins, determines the color of the wine that can be produced, but does this color change have other
As a follow up to the last educational event organized last May on behalf of the IN+VITE project, the young students of the college of Ponte dell'Olio returned to the Azienda Agricola Baraccone.
How various antioxidants influence oxygen consumption kinetics and browning intensity in two scenarios were analyzed in this study. The first scenario was grape must from healthy grapes while the s...
Dr. Elena Valdameri, a collaborator of CREMIT (Centre for Research on Media Education in Innovation and Technology) connected to the Università Cattolica del Sacro Cuore in Milan, held an on-line v...
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