JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...
R. Jiménez Lorenzo et al., INRA, Université Montpellier, SupAgro
Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity p...
Santiago Benito, Polytechnic Univeristy of Madrid (Spain)
The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios...
Angelita GAMBUTI et al.; University of Naples, Italy
The aim of this study was to evaluate the role of pH on both acetaldehyde chemistry and and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidifi...
Lucía González-Arenzana et al., Institute of Grapevine and Wine Science (ICVV) Logroño - Spain
This study was focused on Brettanomyces sensibility to APCP treatments on the surface of artificially contaminated oak wood as an effective and sustainable alternative to burning sulphur pills for ...
Andrea Natolino et al., University of Udine - Italy
The present work resumes the pluriannual researches carried out at laboratory and pilot-scale, aimed to study the effect of ultrasounds during different steps of the red winemaking process, using r...
Justine Laboyrie et al., Univ. Bordeaux, ISVV - France
Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters. The presence of dimethylsulfide (DMS) in those wines is implicated in the expression of “b...
E. Meistermann, French Wine and Vine Institute; J. B. Diéval, Vinventions
The role of oxygen in the ageing of wine has been known since Louis Pasteur. However, it is only in the last fifteen years, thanks to improvements in measurement of total oxygen in bottles and deve...
G. González-Neves et al., Universidad de la República, Facultad de Agronomía - Uruguay
The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape's oenological potential.
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 ...
V. Englezos et al., University of Turin, DISAFA, Italy
This study evaluated the effect of a wide range of environmentally friendly products applied in the vineyard on grape yeast ecology at harvest, as well as during spontaneous and inoculated fermenta...
P. de Ferron et al., Bordeaux University - Institut des Sciences de la Vigne et du Vin - Unité de Recherche Oenologie, France
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones. Varietal lactones identified in
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