The development of a simple electrochemical method based on molecularly imprinted polymers for the selective determination of caffeic acid in wine

The effects of different oxygen and sulphur dioxide additions to South African ‘Sauvignon blanc’ musts were investigated. Oxygen addition without SO2 protection led to lower levels of certain volatile thiols in the wines, with a corresponding decrease in certain phenols and glutathione concentrations.

Pendant une période de trois années le comportement productif et qualitatif de trois cépages tous indigènes de la région de Campania (Italie méridionale) dans deux terroirs de l’île d’Ischia a été étudié; ceci pour obtenir quelques indications préliminaires sur le comportement productif et qualitatif des cépages et sur la qualité des vins.

The definition of terroir has evolved throughout history, from something clearly negative in the XVIth-XVIIIth century to a complex multi-parametric construct with positive connotations but also with many scientific unknowns. Terroir has always been linked more or less explicitly to the sensory properties of the resulting products.

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Wine is often described with emotional terms, such as surprising, disappointing or pleasant. However, very little has been done to really characterize this link between emotions and wine. Can it really bring emotions to wine tasters? Many studies have looked at the extrinsic factors that can improve the emotional