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 ...
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...
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...
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...
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...
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