Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments
To assess the relationship between the reported low-stability of Tannat colour during wine storage and its pigment composition and evolution
Proceedings of Macrowine 2021
Macrowine 2021 was held remotely in June 2021.
Documents by sessions
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Grapevine diversity and viticultural practices for sustainable grape growing
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Microbial ecology from vineyard to consumption
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Novel tools and strategies for precision and sustainable varietal and regional enology
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Wine longevity and shelf-life
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Chemical diversity of ‘special’ wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines
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Physiology of chemosensory perception, sensory science, consumers perception
Macrowine 2021 – View all
Tracking of sulfonated flavanol formation in a model wine during storage
The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine
Ochratoxin a degradation by Botrytis cinerea laccase: effect of oenological factors and redox mediators
This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase.
The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine
Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition