Wine longevity and shelf-life

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  Model ageing effects on the formation and evolution of minty terpenoids in red wine

  M.T. Lisanti et al., University of Naples Federico II

  Which compounds undergo chemical transformation during ageing and could contribute to the formation of minty terpenoids?

  Published on: 12/06/2021

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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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  Impact of closures on aroma of Godello and Torrontés white wines post-bottling

  Kelly Bello-Novo1, Iván Vázquez-Pateiro1, José Manuel Mirás-Avalos2, Elena Falqué 1* 1 Depto. Química Analítica y Alimentaria, Universidade de Vigo, Facultade de Ciencias, As Lagoas s/n, 32004 Oure...

  Published on: 06/18/2018

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  Preliminar study of adsorption of unstable white wine proteins using Zirconium oxide supported on activated alumina by atomic layer deposition method

  Daniela Silva Barbieri, Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Chile Fernando Salazar, Laboratorio de Fermentaciones Industriales, Escuela de Al...

  Published on: 06/18/2018

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  Validation of a high-throughput method for the quantification of volatile carbonyl compounds in wine and its use in accelerated ageing experiments

  Maurizio, PIERGIOVANNI, University of Trento, Centre Agriculture, Food, Environment (C3A), San Michele all’Adige, Italy Silvia, CARLIN, Research and Innovation Centre, Food Quality and Nutrition De...

  Published on: 06/18/2018

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  Impact of mannoproteins structural features on the colloid stability when facing different kinds of wine polyphenols

  Saul ASSUNÇÃO BICCA, UMR-SPO, Université de Montpellier, INRAE, Montpellier Supagro, Montpellier, France & Lallemand SAS, Blagnac, France Thierry DOCO, UMR-SPO, Université de Montpellier, INRAE, Mo...

  Published on: 06/18/2018

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  Exploring the effect of oxygen exposure during malolactic fermentation on red wine color

  Marco Esti, Ilaria Benucci, Martina Cerreti, Katia Liburdi Department of Agricultural and Forest Science (DAFNE), Tuscia University Viterbo, Italy

  Published on: 06/17/2018

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  Optimization of a tool to determine the oxygen avidity of a wine through the kinetics of consumption by its phenolic and aromatic fractions (PAFs)

  Marioli Alejandra, CARRASCO-QUIROZ Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain Rosario, SANCHEZ-GOMEZ Dpt. Química Analítica, UVaMOX-Gro...

  Published on: 06/17/2018

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  Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines

  Tiziana Nardin, Tomas Roman, Susanne Dekker, Roberto Larcher Technology Transfer Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy

  Published on: 06/17/2018

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  Effects of winemaking practices on Pinot blanc quality

  Edoardo, LONGO, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Ital...

  Published on: 06/17/2018

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  Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides

  Bárbara TORRES-ROCHERA, Department of Analytical Chemistry, Nutrition and Food Sciences, Universidad de Salamanca, Salamanca, E37007, Spain. Ignacio GARCÍA-ESTÉVEZ, Department of Analytical Chemist...

  Published on: 06/17/2018

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  Impact of acidification by fumaric acid at vatting on Cabernet Sauvignon wine during winemaking

  Anne-laure GANCEL1, Claire PAYAN1,2, Monika CHRISTMANN 2, Pierre-Louis TEISSEDRE1* 1Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon, France

  Published on: 06/17/2018

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  Natural magnetic levitation for the storage of wine bottles

  Simone Poggesi, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Ital...

  Published on: 06/17/2018

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