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 ...
Sigfredo Fuentes et al., The University of Melbourne - Australia
In the last 10 years, artificial intelligence has offered various applications to be included in viticultural and winemaking operations, which has rendered important advances and information to dea...
Panagiotis Arapitsas et al., Fondazione Edmund Mach, San Michele all'Adige, Italy
This new knowledge provides essential information in order to better understand tannin chemistry in food and predict or model the chemical/sensorial behaviour of wine or other food rich in proantho...
Vittorio Capozzi et al., Institute of Sciences of Food Production, National Research Council of Italy (CNR) - Foggia, Italy
Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in...
Monica Picchi et al., University of Florence - Italy
The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental ...
Sara Jaquelina Longhi et al., University of Cuyo - Argentina
This work aims to analyse the influence of two enzyme complexes produced by autochthonous yeasts on red winemaking process, in order to evaluate their effect on the chemical composition fo wines ob...
I. Ontañón et al., Universidad de Zaragoza - Spain
Scientific data about wine behaviour under reductive storage is limited. The main objective of this work was to study the metabolomic changes of eight red wines caused by the storage under differen...
O. Geffroy et al., University of Toulouse - INP-PURPAN
The aim of the present work was to study through aroma reconstitution studies the key odorants of Crozes-Hermitage wines made from two vintages with distinct climatic conditions (cool in 2013 and w...
Maurizio Ugliano et al., University of Verona - Italy
Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidi...
Is analytical discrimination of winemaking processes possible? qNMR combined with chemometrics allows to dissociate not only physical processes such as filtration, but also chemical processes such as
Antonio Castro Marin et al., University of Bologna - Italy
This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies...
David W. Jeffery et al., The University of Adelaide
The international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers. Countering such fraudulent activities require...
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