Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
During its production wine can react with substantial amounts of aerial oxygen. Some oxidation can be beneficial, especially in red wine, but if allowed to occur in excess it is highly detrimental,...
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds ...
Vincente Ferreira, Laboratorio de Análisis del Aroma y EnologÃa (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Leo Forte, Parsec - Alessandra Biondi Bartolini, R&D consultant
In the vinification of red grapes, the choice of the most appropriate technique to enhance and optimize extraction is essential. The objective is to selectively extract the most noble compounds pre...
Panagiotis Arapitsas, Fondazione Edmund Mach (ITA)
Both oxygen and antioxidants are crucial in winemaking and a good enologist has to find the optimum equilibrium to produce quality wines. In the winery oxygen can be easily managed, but it is trick...
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach
VIDEO SEMINAR ENOFORUM 2017: nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection...
The VINTEGRO development and innovation plan, supported by Tuscany region, aims to identify the main critical issues for Tuscan producers, determine the best practices to reduce the risks related t...
The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som
Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of cha...
This research project began several years ago as a response to the different inconveniences that the most commonly used fining agents presented at the time: the need to substitute beef origin prote...
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