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

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  The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine

  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 ...

  Published on: 02/22/2022

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  Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec

  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...

  Published on: 02/14/2022

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  Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO₂, EtOH and high pressure of CO₂

  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...

  Published on: 10/05/2021

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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: 06/21/2018

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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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  Use of Lactiplantibacillus plantarum to improve malolactic fermentation of Catarratto wine subjected to long post-fermentative maceration

  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...

  Published on: 06/18/2018

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  Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

  Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and ...

  Published on: 06/18/2018

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  Influence of different strains of lab on quality of Catarratto wine produced in Sicily

  Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Rosario, PRESTIANNI, Department of Agricultural, Food and...

  Published on: 06/18/2018

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  Influence of Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory profile of sicilian Nero d’Avola wine after malolactic fermentation

  Giancarlo, MOSCHETTI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and

  Published on: 06/18/2018

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  Aroma quality of fortified wines from different Moscato cv. cultivated in Sicily

  Antonella VERZERA, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy. Fabrizio CINCOTTA, Department of Veterinary Science, University...

  Published on: 06/18/2018

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  Evaluating analytical methods for quantification of glutathione in grape juice and wine

  Ágnes DIENES-NAGY, Agroscope, Nyon, Switzerland Frédéric VUICHARD, Agroscope, Nyon, Switzerland Marie BLACKFORD, Agroscope, Nyon, Switzerland Fabrice LORENZINI, Agroscope, Nyon, Switzerland

  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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  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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  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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