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

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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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  Microwave-assisted maceration and stems addition in Bonarda grapes: effects on wine chemical composition and sensory properties over two vintages

  Martín Fanzone. Estación Experimental Mendoza, Instituto Nacional de Tecnología Agropecuaria, San Martín 3853, M5528AHB, Luján de Cuyo, Mendoza, Argentina. Universidad Juan Agustín Maza, Av. Acceso...

  Published on: 06/17/2018

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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: 06/17/2018

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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: 06/17/2018

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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: 06/17/2018

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  Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

  Susana RÍO SEGADE, University of Torino, Italy Vasileios ENGLEZOS, University of Torino, Italy Alejandro LÓPEZ-PRIETO, University of Vigo, Spain Maria Alessandra PAISSONI, University of Torino, Italy

  Published on: 06/17/2018

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  Impact of cover crop in vineyard on the musts volatile profile of Vistis vinifera L. cv Syrah

  E. Valero, Nutrition and Bromatology Area, Department of Molecular Biology and Biochemical Engineering, University Pablo de Olavide, Seville, Spain. F. Arranz, Nutrition and Bromatology Area, Depar...

  Published on: 06/17/2018

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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: 06/17/2018

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  Beyond classical statistics – Data fusion coupled with Pattern Recognition

  Mpho, MAFATA, South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University & School for Data Science and Computational Thinking, Stellenbosch Uni...

  Published on: 06/16/2018

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  Impact and comprehension of nitrogen and lipid nutrition on the production of fermentative aromas with different S. cerevisiae yeasts used for spirits

  Charlie, GUITTIN, UMR SPO, INRAE Montpellier Faïza, MACNA, UMR SPO, INRAE Montpellier Isabelle, SANCHEZ, UMR MISTEA, INRAE Montpellier Jean-Marie, SABLAYROLLES, UMR SPO, INRAE Montpellier Xavier, P...

  Published on: 06/16/2018

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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: 06/16/2018

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