Sensory significance of aroma carry-over during bottling from aromatized wine-based beverages into regular wine
In 2020 one out of eight wine bottles were filled with a flavoured wine-based beverage.
IVAS Mixed session
Identification and characterization of polyphenols in fining precipitate
Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries.
Struck flint aroma in Chardonnay wines: what causes it and how much is too much?
Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.
Influence of Potential Alcohol and pH Adjustment on Polyphenols and Sensory Characteristics of Red Wines Produced at Different Harvest Time Points
Wine quality is influenced by grape maturity, typically monitored by measuring sugar content and acidity.