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.
R. Muñoz GarcÃa et al., University of Castilla-La Mancha (Spain)
The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically ...
Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
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