Wine longevity and shelf-life

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes

An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol

Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging.

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated

Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines

Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content.

The aim was to study the impact of structural features in the polysaccharide moiety of mannoproteins on their interaction with polyphenols and the formation of colloidal aggregates.

During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing

As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region

To study the copigmentation between different wine flavonols (myricetin, quercetin, kaempferol, isorhamnetin and syringetin 3-O-glucosides) and malvidin