Wine longevity and shelf-life

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  Wine archeochemistry: a multiplatform analytical approach to chemically profile shipwreck wines

  Astrid BUICA, South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa Cody, WILLIAMS, Department of Viticulture and Oenology, ...

  Published on: 06/16/2018

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  Red wine oxidation: oxygen consumption kinetics and high resolution UPLC-MS analysis

  S. DESHAIES1, G. CAZALS2, C. ENJALBAL2, F. GARCIA1, L. MOULS1, C. SAUCIER1 1SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France. 2IBMM, Univ Montpellier, Montpellier, France

  Published on: 06/16/2018

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  Yeast interactions in Chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

  Chloé ROULLIER-GALL - Université de Bourgogne, IUVV, Jules Guyot, Dijon, France V. David; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France F. Bordet; Université de Bourgogne, IUVV, Jules G...

  Published on: 06/16/2018

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  Effect of SO₂, GSH and gallotannins on the shelf-life of a Cortese white wine

  Silvia Motta, Maria Carla Cravero, Massimo Guaita, Maria Rosa Lottero, Antonella Bosso Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria - Centro di Ricerca Viticoltura ed E...

  Published on: 06/12/2018

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  Influence of the different cork stoppers and sulfur dose in Champagne quality

  Ana Maria Mislata 1,2; Michelle Rodríguez 2; Christophe Loisel 3; Miquel Puxeu 1; Enric Nart 1; Sergi De Lamo 1; Montserrat Mestres 2 and Raúl Ferrer-Gallego 1-1VITEC – Centre Tecnològic del Vi, Sp...

  Published on: 06/12/2018

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  Wine yeast species show strong inter- and intra-specific variability in their sensitivity to UV-C radiation

  Etienne PILARD, Jules HARROUARD, Warren ALBERTIN, Cécile MIOT-SERTIER, Remy GHIDOSSI Institut des Sciences de la Vigne et du Vin, France

  Published on: 06/11/2018

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  Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines

  Zhao Feng, Leticia MARTÍNEZ-LAPUENTE, Zenaida GUADALUPE, Belén AYESTARÁN Institute of Grapevine and Wine Sciences (ICVV), Spain

  Published on: 06/11/2018

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  Effects of temperature on the aroma composition of hydrolysates from grape polyphenolic and aroma fractions (PAFs)

  ELAYMA SÁNCHEZ ACEVEDO, VICENTE FERREIRA, RICARDO LÓPEZ Laboratory for Aroma Analysis and Enology (LAAE), Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Spain

  Published on: 06/11/2018

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  Ability of Saccharomyces cerevisiae strains to modulate the aroma of Albariño wines

  Marie DENAT, Laboratory for Aroma Analysis and Enology (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Spain Vicente FERREIRA, Ignacio ONTAÑÓN - (LAAE), Un...

  Published on: 06/11/2018

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  Evolution of flavonols during Merlot winemaking processes

  Cristian HERNANDEZ, Paul KILMARTIN, School of Chemistry - University of Auckland Leandro DIAS, School of Food Science, University of Auckland Gianni FLEGO, Villa Maria Estate winery Rebecca DEED, S...

  Published on: 06/11/2018

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  Influence of the type of flavonol and the presence of mannoproteins in the copigmentation with malvidin 3-O-glucoside

  Cristina ALCALDE-EON, María de las Nieves FELIPE-JIMÉNEZ, Ignacio GARCÍA-ESTÉVEZ, María Teresa ESCRIBANO-BAILÓN Grupo de Investigación en Polifenoles, University of Salamanca, Spain

  Published on: 06/11/2018

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  Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines

  Giovanni LUZZINI, Davide SLAGHENAUFI, Maurizio UGLIANO, Jessica SAMANIEGO-SOLIS, University of Verona Riccardo TEDESCHI, Azienda Agricola F.lli Tedeschi

  Published on: 06/11/2018

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  Maturation under different SO₂ environments: the impact on amino acid and volatile profile for two white wines

  Cátia V., Almeida Santos, LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Portugal Catarina, Pereira, MED - Mediterranean Institute for Agr...

  Published on: 06/10/2018

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  Kinetics modeling of a Sangiovese wine chemical and physical parameters during one-year aging in different tank materials

  Francesco MAIOLI, Lorenzo GUERRINI, Monica PICCHI, Alessandro PARENTI, Bruno ZANONI, Valentina CANUTI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – Univ...

  Published on: 06/10/2018

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  One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics

  Valentina CANUTI, Francesco MAIOLI, Monica PICCHI, Lorenzo GUERRINI, Alessandro PARENTI, Bruno ZANONI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – Univ...

  Published on: 06/10/2018

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