Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine . The first activity of Enofotoshield project is to evaluate the effectiveness of tannins
Proceedings of Macrowine
Proceedings already available
AIM Durello is a sparkling wine produced in the Lessini mountains near Verona. The wine is made from Durella grapes, a native white grape variety with a particularly high acidity. In spite of the small production area (375 ha for only 35 producers), there is a growing interest in this product. However, little is known about the aromatic profiles of these wines. The aim of this work was to characterize the aroma profile of Durella base wines suitable for the production of Lessini Durello sparkling wine. METHODS 14 base wines from Durella grapesfrom different producers were used for this study. Solid Phase Microextraction (SPME) and Solid Phase Extraction (SPE) sampling techniques coupled to GC-MS analysis allowed to identify and quantify a total of 62 volatile compounds. RESULTS Durello base wines showed relatively high levels of vitispirane, ß-damascenone, ß-citronellol and esters.
Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines
Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH
Characterization of 25 white grape varieties from the variety collection of ICVV (D.O.Ca.Rioja, Spain)
The effects of climate change produce an increase in sugar concentration and a decrease in acidity, without reaching the optimum grape phenolic maturity . The aim of this work was to characterize 25 white grape varieties