Oxygen and antioxidants

Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine chemistry. Find out how to decrease the oxidation of precursor amino acids, and avoid the presence of metional and phenylacetaldehyde in your wines

 Potentiality of the cyclic voltammetry for the assessment of the wine evolution

Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices

Oxygen and SO2 in winemaking

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• The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile
• New varieties for obtaining low alcoholic wines and characterization of one of the largest collection of grapevine rootstocks
• Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions
• Innovative methods of extracting mannoproteins from lees and accelerating autolysis
• Precision viticulture and DSS systems to tackle climate change
• Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines

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