Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times
Shades of shading: chemical and sensory evaluation of riesling grown under various shading techniques
Sun exposure is needed for balanced grape ripening and sugar accumulation but is also one of the main drivers for a premature Riesling ageing
Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry
During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others
The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.
Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported
The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).
With wine fraud, being a widespread problem , the need for more sophisticated and precise analytical methods of its detection remains ever persistent.
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
Alternative fate of varietal thiols in wine: identification, formation, and enantiomeric distribution of novel 1,3-oxathianes
This study aimed to explore an alternative fate of varietal thiols by identifying and characterising cis-2-methyl-4-propyl-1,3-oxathiane
One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics
The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.
Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials
The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.
Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling.
Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines
Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold
Maturation under different SO2 environments: the impact on amino acid and volatile profile for two white wines
EU countries are in the top 16 of the world’s wine producers. To respond to a public health concern, caused by SO2 excessive exposure
A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines