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Technical Articles

Top scientific programme at the MACROWINE 2021 congress
Virtual Conference - from 23 to 30 June 2021
It is considered to be the most important scientific congress for the wine sector, due to the breadth of topics covered - from vine to glass - and due to the number and origin of the researchers wh...
Published on: 06/01/2021
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Routine measurement of flavonoid phenols related to astringency and premature aging of white wines, and technical consequences
Volker Schneider1* and Christian Kost2
The use over many years of a fast and specific colorimetric method for the determination of flavonoid phenols in white wines and musts yielded far-reaching insights into the relationship between th...
Published on: 06/14/2021
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Bio-protection in oenology: a real alternative to sulfites?
Scott Simonin, Hervé Alexandre, Raphaëlle Tourdot Maréchal
The effects of bio-protection on white and red grape varieties as an alternative to sulphites during the first step of the winemaking process of white and red wines.
Published on: 06/07/2021
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Use of Pulsed Light for Grape Sanitization
The use of pulsed light (PL) in food technology dates back to the 1970s. New research shows PL may not modify the product sensorial properties nor its nutrimental benefits but would afford the redu...
Published on: 06/02/2021
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Influence of different screw caps on wine quality
Volker Schneider
Screw caps differ in the oxygen barrier effect of their sealing inserts. Too much oxygen promotes oxidative ageing, too little oxygen promotes reductive ageing. Reductive ageing under hermetically ...
Published on: 05/27/2021
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Recent advancements in the light-struck taste in white wine
Daniela Fracasssetti, Antonio Tirelli, Università degli Studi di Milano
Causes and effects of light-struck taste, with novel and sustainable strategies to counteract the problem.
Published on: 05/25/2021
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Technology to recover and modulate the aroma lost during alcoholic fermentation
Lorenzo Guerrini, Alessandro Parenti , Università degli Studi di Firenze
During the alcoholic fermentation volatile compounds escape. This loss is mainly due to the stripping effect of the carbon dioxide produced by yeasts, and results in a loss of wine aroma. This rese...
Published on: 05/19/2021
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Molecular and biochemical insight upon chitosan application on vitis vinifera L. CV. Touriga Franca and Tinto Cao
Chitosan has gained attention globally for its use in agriculture. Its multiple favorable properties, and its abundance in the environment, makes it a cost-effective natural substance for sustainable
Published on: 05/11/2021
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Phenolic characterization of red dessert wine produced with innovative technology
Kekelidze Inessa, Ebelashvili Nana, Japaridze Murman - Agricultural University of Georgia, Institute Of Viticulture and Oenology
Phenolic compounds of red wines: catechins, flavonols, phenolcarbonic acids, anthocyanins, resveratrol are characterized by high antioxidant activity and sharply reduce the risk of numerous diseases
Published on: 04/21/2021
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Techniques for the assessment of grapevine bud fruitfulness: an overview
Monteiro Ana Isabel, Eunice A. Bacelar, Aureliano C. Malheiro - University of Trás-os-Montes e Alto Douro, CITAB
Grapevine reproductive development is a long and complex mechanism that extends over two growing seasons. Induction and floral differentiation lead to the formation of reproductive structures that ...
Published on: 04/19/2021
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Investigation of wine distillates (chacha vodka spirits) received from Tsolikouri and Rkatsiteli grape varieties
Baghaturia Nugzar, Loladze Mariam, Kalatozishvili Elene - Georgian Technical University, Institute Of Food Industry, Georgia
Georgian chacha vodka can be produced both via processing of grape residues –pomace and from Kakhetian type wine (produced via grape must fermentation). Due to this, Georgian chacha vodka by its qu...
Published on: 04/19/2021
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Powdery mildew, downy mildew and Botrytis diseases forecasting to increase vine cultivation sustainability
VITICAST innovation project
VITICAST is a Spanish supra-autonomous Operational Group whose aim is to develop innovative solutions for the prediction of fungal diseases in grapevine to optimize the production and the sustainable
Published on: 04/17/2021
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Wine grape ripeness assessment using Hyperspectral imaging
The wine industry has been striving to achieve wine quality and consistency, which involves harvesting and selection of grapes at the optimal maturity and according to the desired traits. Hyperspec...
Published on: 03/31/2021
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Scientific abstract - Perspectives on astringency sensation: an alternative hypothesis on the molecular origin of astringency
F. Canon, C. Belloir, E. Bourillot, H. Brignot, L. Briand, G. Feron, et. al.; Agric. Food Chem. 2021
Astringency, as a sensation mediated by the trigeminal nerves, influences flavor. Study of a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation.
Published on: 03/22/2021
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Label free DNA-based optical biosensor applied to wine authenticity
Paula Martins-Lopes, Sara Barrias, Helena Gonçalves, José Eiras-Dias, João Brazão, José Ramiro Fernandes
A simple and low-cost method for DNA detection and quantification, based on the ssDNA (DNA-probe) immobilization in an optical fiber long period grating (LPG) and subsequent hybridization.
Published on: 03/22/2021
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Small amounts of oxygen, induced by controlled closure permeability, modulate the aromatic profile of wines
Christine Lagarde Pascal, Magali-Eve Koralewski, Stéphane Vidal
For more than 10 years, many scientific studies have shown that closure oxygen ingress can modulate the aromatic evolution of wines during their preservation (Laurie et al., 2012 ; Wirth et al., 2012
Published on: 03/16/2021
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