Effects of winemaking practices on Pinot blanc quality
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
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
Evolution of flavonols during Merlot winemaking processes
The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions
Influence of the type of flavonol and the presence of mannoproteins in the copigmentation with malvidin 3-O-glucoside
To study the copigmentation between different wine flavonols (myricetin, quercetin, kaempferol, isorhamnetin and syringetin 3-O-glucosides) and malvidin
Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines
Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines