Yeast derivatives: a promising alternative in wine oxidation prevention?
Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality
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
NMR profiling of grape musts from some italian regions
With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent.
Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions
The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).
The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation
Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported