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 ...
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
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...
A. Morata et al., Universidad Politécnica de Madrid, Madrid, Spain
Ageing on lees (AoL) is a powerful technique to enhance the quality of red wines because it produces an improvement of the softness, thus favouring a better integration and a reduction of the astri...
Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking operations. High errors in yield forecasting can be found in the wine industry, mainly due to the hig...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
Manuel López Viñas et al., University of Castilla-La Mancha - Spain
The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen. The aim of this work was to study the effect of different ...
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