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

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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: 06/16/2018

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  Quality of Merlot wines produced from terraced vineyards and vineyards on alluvial plains in Vipava Valley, Slovenia (PDO)

  Alenka MIHELČIČ, Andreja VANZO, Borut VRŠČAJ, Klemen LISJAK - Agricultural Institute of Slovenia, Slovenia Paolo SIVILOTTI, University of Udine, Italy

  Published on: 06/12/2018

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  New plant protein extracts as fining agents for red wines

  Liudis L. PINO, V. Felipe LAURIE, University of Talca, Chile

  Published on: 06/12/2018

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  The use of unripe frozen musts for modulating wine characteristics throughout acidity correction – effects on volatile and amino acid composition

  Catarina, PEREIRA - MED - Mediterranean Institute for Agriculture, Environment and Development. Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7...

  Published on: 06/12/2018

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  High Pressure Homogenization of fermentation lees: acceleration of yeast autolysis and evolution of white wine during sur-lies ageing

  Piergiorgio COMUZZO, Sabrina VOCE, Lucilla IACUMIN, Rita MUSETTI, Gabriele CHINNI, Giovanni CARRANO Università degli Studi di Udine - Dipartimento di Scienze Agroalimentari, Ambientali e Animali, I...

  Published on: 06/12/2018

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  Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines

  Estela CANO-MOZO, Silvia PÉREZ-MAGARIÑO, Marta BUENO-HERRERA - Instituto Tecnológico Agrario de Castilla y León, Spain Thierry DOCO, UMR 1083 Sciences pour l’Oenologie, INRA, SupAgro, France Diego ...

  Published on: 06/11/2018

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  Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines

  Diego CANALEJO, Zenaida GUADALUPE, Leticia MARTÍNEZ-LAPUENTE, Belén AYESTARÁN Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Spain Silvia PÉREZ-MAG...

  Published on: 06/11/2018

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  Microwave treatment of grapes: effect on the must and red wine polysaccharide composition

  Belén AYESTARÁN, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), España Leticia, MARTÍNEZ-LAPUENTE, Instituto de Ciencias de la Vid y el Vino (Unive...

  Published on: 06/11/2018

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  Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. cv Syrah

  M.P. Segura-Borrego, Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, España S. Tejero, Área de Nutrició...

  Published on: 06/11/2018

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  Aroma composition of mono-varietal white wines for the production of Custoza

  Beatrice PERINA, Davide SLAGHENAUFI, Giovanni LUZZINI, Maurizio UGLIANO University of Verona, Italy

  Published on: 06/11/2018

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  Proanthocyanin composition in new varieties from Monastrell

  J.D. Moreno-Olivares, M.J. Giménez-Bañón, D.F. Paladines-Quezada, J.C. Gómez-Martínez, A. Cebrían-Pérez, J.I. Fernández- Fernández, J.A. Bleda-Sánchez, R. Gil-Muñoz Instituto Murciano de Investigac...

  Published on: 06/11/2018

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  Evaluation of intrinsic grape berry and cluster traits for postharvest withering kinetics prediction

  Ron SHMULEVIZ, Giovanni Battista TORNIELLI - Department of Biotechnology, University of Verona, Italy

  Published on: 06/11/2018

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  Determination of quality related polyphenols in chilean wines by absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) analyses

  Doreen Schober, Jorge Zincker, Alvaro Gonzalez - Center for Research and Innovation, Viña Concha y Toro, Chile Adam Gilmore, HORIBA Instruments Inc., USA

  Published on: 06/11/2018

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  Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

  Andrea OSETE-ALCARAZ, Ana Belen, Encarna GÓMEZ-PLAZA, Paula PÉREZ-PORRAS, Raquel SANCHEZ-BERNAL, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Spain

  Published on: 06/10/2018

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  Chemometric profiling of Pinot Noir wine from South Tyrol as a tool to reach wine style goals

  Simone Poggesi, Edoardo Longo, Vakare Merkyte, Giulia Zampiccoli, Amedeo Mazzocchi, Emanuele Boselli, Faculty of Science and Technology, Free University of Bozen-Bolzano; Oenolab, NOITechpark, Italy

  Published on: 06/10/2018

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