Achieving Tropical Fruit Aromas in White Wine through Innovative Winemaking Processes
Tropical fruit aroma is highly desirable in certain white wine styles and there is a significant group of consumers that show preference for this aroma.
Proceedings of IVAS – In Vino Analytica Scientia
Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
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Hydroxycinnamic acids in grapes and wines made of Tannat, Marselan and Syrah from Uruguay
Background: hydroxycinnamic acids (HCA), present in pulp and skin of grapes, are relevant compounds in red winemaking
Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines
Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics
Phytochemical composition of Artemisia absinthium L.
Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium L. ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.