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

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  Influence of must fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of different white grape musts

  Maurizio UGLIANO, University of Verona, Italy Virginie, MOINE, Biolaffort, France Arnaud, MASSOT, Biolaffort, France

  Published on: 06/18/2018

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  The aroma diversity of Italian white wines

  Maurizio UGLIANO, University of Verona, Italy Matteo MARANGON, University of Padova, Italy Fulvio MATTIVI, University of Trento, Italy Giuseppina Paola PARPINELLO, University of Bologna, Italy Paol...

  Published on: 06/18/2018

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  Phenolic extraction and mechanical properties of skins and seeds during maceration of four main Italian red wine grape varieties

  Simone GIACOSA, University of Torino, Italy Maria Alessandra PAISSONI, University of Torino, Italy Susana RÍO SEGADE, University of Torino, Italy Andrea CURIONI, University of Padova, Italy Fulvio ...

  Published on: 06/18/2018

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  Kinetic investigations of the sulfite addition on flavanols

  Panagiotis ARAPITSAS, Fondazione Edmund Mach, San Michele all'Adige, Italy Federico, BONALDO, University of Trento, Trento, Italy. Fulvio, MATTIVI, University of Trento, Trento, Italy. Graziano, GU...

  Published on: 06/18/2018

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  Winemaking options for the improvement of the attributes of the wines from grapes with different oenological potential and sanitary status

  González-Neves, Gustavo, Facultad de Agronomía. Universidad de la República. Uruguay. Favre, Guzmán, Facultad de Agronomía. Universidad de la República. Uruguay. Piccardo, Diego, Facultad de Agrono...

  Published on: 06/18/2018

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  Microwaves, an auxiliary tool to improve red wine quality in warm climates

  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...

  Published on: 06/18/2018

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  Identification of γ-nonalactone precusor in merlot and cabernet sauvignon grapes

  Philippine de FERRON Bordeaux University - Institut des Sciences de la Vigne et du Vin - Unité de Recherche Oenologie EA-4577 - USC 1366 INRA Cécile THIBON - Bordeaux University - Institut des Scie...

  Published on: 06/18/2018

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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: 06/18/2018

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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: 06/18/2018

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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: 06/18/2018

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  Winemaking processes discrimination by using qNMR metabolomics

  Inès Le Mao, Gregory Da Costa, Jean Martin, Wiame El Batoul, Charlyne Bautista, Soizic Lacampagne, Tristan Richard University of Bordeaux, Œnology EA 4577, USC 1366 INRA, INP, ISVV, 210 chemin de L...

  Published on: 06/18/2018

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  Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered Fiano winegrapes

  Stefano BOZ, University of Torino, Italy Susana RÍO SEGADE, University of Torino, Italy Mattia MALABAILA, University of Torino, Italy Domen ŠKRAB, University of Torino, Italy Maria Alessandra PAISS...

  Published on: 06/18/2018

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  Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content

  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

  Published on: 06/17/2018

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  Distribution analysis of myo and scyllo-inositol in natural grape must

  Mauro, PAOLINI, Fondazione Edmund Mach - San Michele all’Adige (Italy) Letizia, ALLARI, Unione Italiana Vini – Verona (Italy) Loris, TONIDANDEL, Fondazione Edmund Mach – S. Michele all’Adige (Italy...

  Published on: 06/17/2018

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  Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of Pinot noir and Cabernet Sauvignon

  Sandra FEIFEL, Weincampus Neustadt (Germany) Dominik DURNER, Weincampus Neustadt (Germany) Pascal WEGMANN-HERR, Weincampus Neustadt (Germany)

  Published on: 06/17/2018

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