Cork and Wine: interactions and newly formed compounds
When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.
IVAS Session 2 – Short communication
Peptides diversity and oxidative sensitivity: case of specific optimized inactivated yeasts
Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.
The antioxidant properties of wine lees extracts in model wine
While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry.
Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs
Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.