AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.
AIM: Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds.
AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view.
Sterols are a class of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality (Daum et al., 1998).
AIM: Proanthocyanidins are responsible in an important way for positive aspects in wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations.
The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.
AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location.
AIM: Cork, the bark of Quercus suber L. is a natural, renewable, sustainable, and biodegradable raw material, representing an abundant and cheap source of raw material. Portugal is the major cork producer (185,000 tons) processing about three-quarters of the world’s cork, generating up to 25 wt % of cork dust as a by-product.
AIM: Oak wood play traditionally a huge role in making fine red wines. During wine maturation, barrel yields some of its constituents to the wine and leads to the improvement of its quality, contributing to richness and complexity [1].
AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.
AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.
AIM: The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental impact in terms of CO2 production
Different studies have demonstrated that the application of ultrasounds (US) to crushed grapes improves chromatic characteristics of the wines (1,2), increases their polysaccharide content (3) and some aroma compounds are also favored (4,5)
AIM: Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes.
AIM This work aims to investigate fluorescence spectroscopy as a tool to assess grape homogenates to discriminate between samples of varying maturities and to develop an index to objectively characterise the level of grape heterogeneity present in any given vineyard.