Volatile analysis of Botrytis contaminated grapes using headspace solid phase microextraction GC-MS
Grapes infected with grey mould due Botrytis cinerea are widespread in vineyards during certain growing conditions.
Proceedings of IVAS – In Vino Analytica Scientia
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The kinetics of grape aromatic precursors hydrolysis at three different temperatures
In neutral grapes, it is known that most aroma compounds are present as non-volatile
precursors.
The use of microwaves during the maceration of Cabernet Sauvignon wines for improving their chromatic characteristics
The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.
Effect of alcoholic strength on the phenolic and furfural compounds of Brandy de Jerez aged in Sherry Casks®
Brandy is a spirit drink produced from wine spirit aged for at least six months in oak casks with a capacity of less than 1000 L and minimum alcohol by volume (ABV) of 36%. During the aging process, physicochemical and sensory changes take place. Manifested by colour, flavour or aroma variations that improve the quality of the initial distillate.