» Novel tools and strategies for precision and sustainable varietal and regional enology

Novel tools and strategies for precision and sustainable varietal and regional enology

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From vineyard to bottle. Rationalizing grape compositional drivers of the expression of Valpolicella aroma ‘terroir’
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...
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Published on: 06/21/2020
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In line monitoring of red wine fermentations using IR spectroscopy
Kiera LAMBRECHT, Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology Dr José Aleixandre-Tudo, Universitat Politecnica de Valenc...
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Published on: 06/21/2020
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The valorization of wine lees as a source of mannoproteins for food and wine applications
Alberto DE ISEPPI1; Andrea CURIONI1,2; Matteo MARANGON1; Giovanna LOMOLINO1; Simone VINCENZI1,2; Benoit DIVOL3 1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), Un...
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Published on: 06/21/2020
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Effect of microwave maceration and SO2 free vinification on volatile composition of red wines
Raquel, MUÑOZ GARCÍA, Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Cam...
Published on: 06/18/2020
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Adsorption capacity of phenolics compounds by polyaniline materials in model solution
María Navarro, Talca University JOHN AMALRAJ, Talca University V. FELIPE LAURIE, Talca University
Published on: 06/18/2020
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Effects of yeast product addition and fermentation temperature on lipid composition and sensory of Pinot noir wines
Quynh Phan, Aubrey Dubois, James Osborne, Elizabeth Tomasino Oregon State University
Published on: 06/18/2020
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Development of a new commercial phenolic analysis method for red grapes
Asiphe Makalisa South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University Kiera Lambrecht, South African Grape and Wine Research Institute, De...
Published on: 06/17/2020
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Management of varietal thiols in white and rosé wines using biotechnical tools
Adelaide GALLO - Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all’Adige, Italy Alice BARBERO- Fondazione Edmund Mach—Technology Transfer Center, via Edmun...
Published on: 06/17/2020
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Exploring the resistance of non-Saccharomyces wine yeasts to dehydration-rehydration processes
Giovanna E., FELIS, Department of Biotechnology, University of Verona, Italy Renato Leal BINATI, Dept. Biotechnology, University of Verona, Italy Eleonora TROIANO, Dept. Biotechnology, University o...
Published on: 06/17/2020
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Are my bubbles shrinking? A deeper look at oxygen desorption in wine
Steven, SUTTON, Stellenbosch University Wessel Du Toit, Stellenbosch University Robbie Pott, Stellenbosch University
Published on: 06/17/2020
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Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines
Rodrigo, OLIVER-SIMANCAS, Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda....
Published on: 06/17/2020
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Phenolic, antioxidant, and sensory heterogeneity of oenological tannins: what are their possible winemaking applications?
Luca ROLLE, Università degli Studi di Torino Maria Alessandra PAISSONI, Università degli Studi di Torino, Italy Giovanni BITELLI, Università degli Studi di Torino, Italy Mar VILANOVA, CSIC- Misión ...
Published on: 06/17/2020
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Which heat test really represents the haze risk of a white Sauvignon wine ?
R. Marchal1,2*, M. Lecomte1,2, T. Salmon1,2, B. Robillard3 1 Laboratoire d’Œnologie et Chimie Appliquée, Université de Reims, Reims, France. 2 LVBE, Université de Haute-Alsace, Colmar, France. 3 In...
Published on: 06/16/2020
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Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics
Marie BLACKFORD1,2; Montaine COMBY1,2; Janina IMHOF2; Julie ROESLE-FUCHS2; Ágnes DIENES-NAGY1; Fabrice LORENZINI1; Gilles BOURDIN1; Benoit BACH2 1 AGROSCOPE , Nyon, Switzerland 2 Changins, Viticult...
Published on: 06/16/2020
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Quality of Merlot wines produced from terraced vineyards and vineyards on alluvial plains in Vipava Valley, Slovenia (PDO)
Alenka MIHELCIC, Andreja VANZO, Borut VRŠCAJ, Klemen LISJAK - Agricultural Institute of Slovenia, Slovenia Paolo SIVILOTTI, University of Udine, Italy
Published on: 06/12/2020
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