» Wine longevity and shelf-life

Wine longevity and shelf-life

How to better manage your wine shelf-life
Three free webinars in collaboration with Vinventions
Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
Published on: 10/18/2021
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Wine longevity and shelf-life
Maria NIKOLANTONAKI - Institute of Vine and Wine Jules Guyot, University of Burgundy (France)
Her research activity focuses on the study of the chemical and biochemical mechanisms underlying the white wines oxidative stability, the development of analytical tools for predicting wines aging ...
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Published on: 06/22/2018
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From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits
Alexandre PONS Université Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, F-33882 Villenave d’Ornon, France, Seguin Moreau Cooperage, ZI Merpins, 16103 Cognac, France Ana PETERSON, Université...
Price:27 €(Tax included)
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Published on: 06/21/2018
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Know thy enemy: oxygen or storage temperature?
Wessel du Toit South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University James Walls, South African Grape and Wine Research Institute, Departm...
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Published on: 06/21/2018
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Revealing the origins of old Bordeaux wines using terpene quantification
Justine LABOYRIE, Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France Davide Slaghenaufi, Department of Biotechnology,...
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Published on: 06/21/2018
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Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines
Diego Sánchez-Gimeno, Laboratory of Aroma Analsis and Oenology (LAAE), Instituto Agroalimentario de Aragón –IA2-; Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, 5...
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Published on: 06/21/2018
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Inhibition of reductive characters in wine by Cu-organic acids: predicting the duration of protection
Xinyi ZHANG National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, Australia Nikolaos KONTOUDAKIS (Laboratory of Enology and Alcoholic Drinks, Department of Food Science an...
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Published on: 06/21/2018
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Development of a strategy for measuring fruity aroma potential in red wine
Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean Christophe Barbe Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France
Published on: 06/18/2018
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Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process
Antonio Castro Marin, Department of Agricultural and Food Sciences, University of Bologna Federico Baris. Department of food science, University of Bologna, Italy Fabio Chinnici. Department of food...
Published on: 06/18/2018
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The future of DMS precursors during alcoholic fermentation: impact of Yeast Assimilable Nitrogen levels on the contents of DMSp in young wines
Justine LABOYRIE, Univ. Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France Marina Bely, Univ. Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Or...
Published on: 06/18/2018
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Model ageing effects on the formation and evolution of minty terpenoids in red wine
Maria Tiziana, LISANTI, University of Naples Federico II, Department of Agricultural Sciences, Division of Vine and Wine Sciences, viale Italia, 83100, Avellino, Italy Claudia, NIOI, University of ...
Published on: 06/18/2018
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Yeast derivatives: a promising alternative in wine oxidation prevention?
Claudia NIOI Unite´ de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France Fabrice MEUNIER Amarante Process-ADERA, Unite´ de Recherche Œ...
Published on: 06/18/2018
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Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines
Manuel LÓPEZ VIÑAS, Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain ...
Published on: 06/18/2018
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Anthocyanins in Tannat wines rapidly evolve toward unidentified red-coloured pigments
Guzmán, FAVRE, Faculty of Agronomy , Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay Sergio, GÓMEZ-ALONSO, Regional Institute of Applied Scientific Research (IRICA), Un...
Published on: 06/18/2018
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Tracking of sulfonated flavanol formation in a model wine during storage
Sergio, GÓMEZ-ALONSO, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela 10, 13071 Ciudad Real, Spain. Faculty of Chemical Sciences and
Published on: 06/18/2018
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Ochratoxin a degradation by Botrytis cinerea laccase: effect of oenological factors and redox mediators
José, PÉREZ-NAVARRO, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela 10, 13071 Ciudad Real, Spain. Higher Technical School of Agro...
Published on: 06/18/2018
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