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  Reduction of Ochratoxin A Levels in Red Wine by Bentonite, Modified Bentonites, and Chitosan

  Hayriye Mine Kurtbay, Zehra Bekçi, Melek Merdivan, and Kadir Yurdakoç, J. Agric. Food Chem., 56 (7), 2541–2545, 2008.

  Adsorption method may play an important role to remove ochratoxin A (OTA) from wine by bentonite (B), nonylammonium bentonite (NB), dodecylammonium bentonite (DB), KSF-montmorillonite (KSF), and ch...

  Published on: 26/08/2008

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  ESTIMATION OF THE PHENOLIC MATURITY OF RED GRAPES USING THE STANDARD ITV METHOD

  CAYLA Laure and RENARD Romain– ITV France

  For several years, I.T.V. France has been working on a method to estimate the polyphenolic potential of red grape harvests, called the Standard ITV Method. This method could be suitable to provide ...

  Published on: 24/06/2008

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  VITICULTURAL FACTORS AND RESVERATROL IN GRAPES AND WINE

  Luigi BAVARESCO, Matteo GATTI, Maria Isabel van Zeller de Macedo Basto GONÇALVES

  The resveratrol is a phenolic compound synthesised by the herbaceous parts and by the skins and berry and is believed to have health properties. This substance belongs to the chemical species of th...

  Published on: 24/04/2008

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  A preliminary study of the relationship between Australian wine consumers’ wine expertise and their wine purchasing and consumption behaviour

  Trent E. Johnson and Susan E.P. Bastian, AGJWR Volume 13, Number 3, 2007

  Few Australian wine companies have the resources to acquire consumer relevant information to assist their strategic decision-making. This exploratory study examined the relationship between Austral...

  Published on: 22/03/2008

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  FINDING NEW PROTEINS RESPONSIBLE OF “NATURAL” PROTEIN INSTABILITY IN WHITE AND ROSE’ WINES

  CALEGARI Giovanni1, MANTEAU Sébastien2, POINSAUT Philippe2, SCOTTI Barbara1

  Wine proteins may have different origins: the grape, from which the majority is originated, the yeast, the bacteria and the enological treatments, as in the case of over fining. Although proteins are

  Published on: 20/12/2007

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  The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition

  M. Parker, P.A. Smith, M. Birse, I.L. Francis, M.J. Kwiatkowski, K.A. Lattey, B. Liebich and M.J. Herderich, AGJWR Volume 13, Number 1, 2007, 30-37

  To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with pre- and post-alcoholic fermentation ad...

  Published on: 27/11/2007

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  Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties

  Renata Ristic, Mark O. Downey, Patrick G. Iland, Keren Bindon, I. Leigh Francis, Markus Herderich and Simon P. Robinson, AGJWR Volume 13, Number 2, 20

  The aim of this study was to determine how changes in grape composition brought about by artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid composition an...

  Published on: 24/10/2007

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  Antibacterial Activity of Red and White Wine against Oral Streptococci

  Maria Daglia, Adele Papetti, Pietro Grisoli, Camilla Aceti, Cesare Dacarro, and Gabriella Gazzani, J. Agric. Food Chem., 55 (13), 5038 -5042, 2007

  Wine contains a number of biologically active compounds with beneficial effects on human health. The antibacterial action of commercial red and white wines against oral streptococci responsible for...

  Published on: 24/10/2007

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  INFLUENCE OF IRRIGATION ON VINE PERFORMANCE, FRUIT COMPOSITION, AND WINE QUALITY OF CHARDONNAY IN A COOL, HUMID CLIMATE

  Andrew G. Reynolds, Wesley D. Lowrey, Lydia Tomek, Javad Hakimi and Christiane de Savigny, Am. J. Enol. Vitic. 58:2:217-228 (2007)

  Five irrigation treatments (nonirrigated control; irrigation cut-offs imposed postbloom, lag phase, and veraison; and full season irrigation) were evaluated in an Ontario Chardonnay vineyard over a...

  Published on: 25/07/2007

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  CHANGES IN NORISOPRENOID LEVELS WITH LONG-TERM NITROGEN FERTILISATION IN DIFFERENT VINTAGES OF VITIS VINIFERA VAR. RIESLING WINES

  A.W. Linsenmeier and O. Löhnertz, S. Afr. J. Enol. Vitic., Vol. 28, No. 1, 2007

  C13-norisoprenoids were measured in Riesling wines produced from the 1996, 1997 and 2003 vintages within the scope of a long-term nitrogen (N) fertilisation experiment. The wines were made from trea

  Published on: 25/07/2007

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  QUALITY VINTAGE IN LINE WITH EXPECTATIONS: NEW ZEALAND 2007 GRAPE HARVEST REPORT

  Record grape harvest of 205,000 tonnes. Result up 11 per cent on 2006. Increasing exports mean supply constraints will continue New Zealand Winegrowers Chief Executive Officer Philip Gregan said the

  Published on: 25/06/2007

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  RED WINE, TAKEN IN MODERATION, REDUCES RISK OF PROSTATE CANCER

  Men who drink moderate amounts of red wine are only half as likely to be diagnosed with prostate cancer as those who don’t drink it at all, according to a report in the June issue of Harvard Men’s ...

  Published on: 24/06/2007

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  BETTER WINE FOR BETTER HEALTH: FACT OR FICTION?

  Creina S. Stockley and Peter B. Høj

  In the first decade of the twenty-first century, the potential therapeutic effects of regular moderate wine consumption are being increasingly acknowledged. They include a reduction in the risk of,...

  Published on: 19/12/2006

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• The Institute of Masters of Wine

  Official web site of the Institute of Masters of Wine. All information about IMW and news, event calendar, technical documents ...

  Published on: 20/07/2006

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  STUDY OF THE IMAGE WINES CONVEY AMONG YOUNG ADULTS: PUBLIC, PRIVATE AND INTIMATE THOUGHTS ON THE SUBJECT OF WINE

  Céline SIMONNET-TOUSSAINT

  The consumption of wine over the last few years reflects deep changes: from a daily consumption of wine - which had a food status – the French have gone over to a more occasional and festive consum...

  Published on: 29/03/2006

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