Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH, we wanted to compare for the
Jason Mabbett, Technical Applications Manager for AB Biotek
Historically there have been many causes attributed to stuck and sluggish ferments. These include such vineyard and viticultural factors, cellar management, inhibitory substances and physical factors
The main objective of this study was to compare the impact of nitrogen addition at different timings on both the kinetics and aroma synthesis. The effect of the initial nitrogen content of the must...
Management practices influence the cultivation of vineyards located on steep slopes, particularly acting on soil water availability. Scarcity of soil water during prolonged dry periods can cause wa...
Croatina variety is characterized by low basal fertility, accentuated under conditions of low soil fertility. In this study, in two out of three seasons, lower fruit bearing capacity is observed in...
What exactly does precision irrigation mean? What are the steps to be followed for proper sizing of the system? What results can we expect on production and grape quality ?
Late winter pruning is proposed as an economical technique to postpone budding and, in some cases, grape ripening. However, the greater the delay in canopy regrowth in spring, the lower the product...
The bunch rot induced by Botrytis cinerea is an important disease of grapevine that causes a diminution of grape quality and a considerable yield loss leading to an economic loss. Currently, the most
Marta Bueno-Herrera et al., Instituto Tecnológico Agrario de Castilla y León, Spain
To better understand which fators impact the most the chemical and sensory parameters of white wines, different winemaking techniques were studied (fermented in oak barrel and aged on lees (FB+AL);...
Jason Mabbett, Technical Applications Manager, AB Biotek
Why is there this interest in non-Saccharomyces strains and what are the reasons for it? To answer this question we really need to understand what these non-Saccharomyces strains are and what are t...
Fernando Zamora et al.; Universitat Rovira i Virgili, Tarragona (Spain)
To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these ...
Yihe Sui et al., The University of Adelaide, Australia
Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. As a consequence, winemakers often use bentonite, a clay-based materia...
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...
A. Martinez-Gil at al., Universidad de Valladolid, Spain
The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-o...
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?
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