Application of uv-led in wine as an alternative to sulphur dioxide
Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).
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
Revealing the origins of old bordeaux wines using terpene quantification
The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours
Optimization of a tool to determine the oxygen avidity of a wine through the kinetics of consumption by its phenolic and aromatic fractions (PAFs)
Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine's capacity for consumption.
Use of new tools for red wine aging: active and passive microoxygenation with oak wood. Effect on volatile compounds and sensorial impact
The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies