Carolina Pavez et al., Pontificia Univ. Católica of Chile, Univ. of Talca, Univ. de Santiago de Chile, Univ. of Santiago de Chile (Chile)
Astringency is a crucial sensory attribute typically described as the drying and/or puckering sensation occurring after the consumption of tannin-rich foods and beverages. In this study, thirty-seven
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?
Steven Sutton et al.; Stellenbosch University, South Africa
In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine. Oxygen desorption into nitrogen gas is a similar process, but there has been li...
These results allowed us to conclude that botanical origin of oenological tannins influence their effectiveness regarding color stabilization. Indeed, hydrolysable tannins and more specifically gal...
The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view. These properties have been evaluated in model wine solution as well as i...
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.
Sergi Ferrer et al., ENOLAB (BioTecMed) University of Valencia - Spain
This work aimed to grow some selected strains of Lactobacillus in grape juice and perform early MLF. With this strategy, beyond performing the MLF homolactic bacteria can contribute clearly to main...
Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
How to approach the color measurement of wines in the different stages of winemaking, in order to evaluate their stability and evolution
How to quickly approach in the cellar the color measurement of wines with the CIELab coordinates method in the different stages of winemaking, in order to evaluate their stability and evolution.
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