S. Ferrero-Del-Teso | INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO, Spain
The aim of thsi work was to establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Methods adopted: Tempranillo Tinto and Garnacha Tinta gr...
Andrii Tarasov et al.; Hochschule Geisenheim University (Germany) | Taras Shevchenko National University of Kyiv (Ukraine)
What are the thresholds for perception, recognition, and rejection of TDN in Riesling wines? Does the ability of corks to absorb (scalping) this molecule under various storage conditions vary?
Angelica Iobbi & Elizabeth Tomasino | Oregon State University, Department of Food Science and Technology, USA
The objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines.
Marc Weber et al., DLR Rheinpfalz, Neustadt - Germany
Fungus resistant grape varieties (FRGV or PIWI) offer many benefits such as less pesticide use or premium prices for enhanced sustainability. Still, winemakers are concerned about inferior wine qua...
María Pilar Saenz-Navajas, INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO (ICVV), Logroño (Spain)
The aim was to characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables
Marie Le Scanff, ISVV University of Bordeaux - France
This work presented aimed at assaying the presence of Astilbin and other stereoisomers for the first time in wines as well as their taste properties, gathering new insights to understand the chemical
Remedios Castro Mejías et al., University of Cádiz - Spain
The effects that some extraction techniques, such as ultrasound or microwaves, produce on the aroma of red wines when applied to extractive processes, such as pre-fermentation maceration or ageing ...
Alejandro Giorgetti; Laboratory of Applied Bioinformatics, University of Verona (Italy)
Protein structural bioinformatics and computational biophysics aimed at understanding the molecular mechanisms underlying the interaction of membrane chemo and neuro- receptors with their cognate l...
Elisabetta Pittari, University of Naples Federico II - Italy
A real-time study by coupling sensory (temporal dominance of sensations/TDS) and chemical (Proton Transfer Reaction-Time of Flight- Mass Spectrometer/PTR-TOF-MS) analyses
Vania Sáez. Fondazione Edmund Mach, Italy. Doreen Schober. Center for Research, and Innovation, Chile. Álvaro González. Center for Research, and Innovation, Chile. Panagiotis Arapitsas. Fondazione ...
Stefano MASSAGLIA, Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Italy Valentina Maria Merlino, Department of Agricultural, Forest and Food Sciences (DISAFA), ...
Alice, VILELA, Chemistry Research Center (CQ-VR), Dept. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal Eduardo, ...
Brannigan du Preez Stellenbosch University: South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology Jose Luis Aleixandre-Tudo Polytechnic University of Vale...
Brock KUHLMAN, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa Bodil JØRGENSEN, Plant Glycobiology, Department of Plant and Environmental Scienc...
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