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 ...
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 ...
Fernando Zamora - Universitat Rovira i Virgili, Tarragona (Spain)
A review of the historical practices and reasons for the use of sulphites in winemaking. For each alternative to sulphur dioxide, details of their impact on oxidation and on protection against the ...
G. González-Neves et al., Universidad de la República, Facultad de Agronomía - Uruguay
The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape's oenological potential.
This research aims at developing an efficient and food grade method for the extraction of yeast MPs from commercial wine lees, and to test the obtained extracts as wine stabilisers, foaming agents,...
P. de Ferron et al., Bordeaux University - Institut des Sciences de la Vigne et du Vin - Unité de Recherche Oenologie, France
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...
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...
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 ...
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...
Alberto Martínez, Rocío Velázquez, Joaquín Bautista-Gallego, Emiliano Zamora, Manuel Ramírez
A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtai...
Giovanni, LUZZINI, University of Verona Davide SLAGHENAUFI, University of Verona Maurizio, UGLIANO, University of Verona Jessica, SAMANIEGO-SOLIS, University of Verona Riccardo TEDESCHI, Azienda Ag...
Zulema Piñeiro, IFAPA- Centro Rancho de la Merced, Carretera Cañada de la Loba (CA-3102) PK 3.1, 11471, Jerez de la Frontera, Spain. Rocío Gutiérrez-Escobar, IFAPA- Centro Rancho de la Merced, Carr...
Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Antonio, ALFONZO, Department of Agricultural, Food and F...
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