Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines
The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.
Wine longevity and shelf-life
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
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
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).
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
Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines
The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).
Characterization of tannins and prevention of light-struck taste: the enofotoshield project
Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins
Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides
The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,
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).
Development of a strategy for measuring fruity aroma potential in red wine
Levels of esters derived from substituted acids increase during the first years of aging and some of them are strongly involved in red wine fruity aromatic expression.
Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines
The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily
Effect of simulated shipping conditions on colour and SO2 evolution in soave wines
The shelf life of food is defined as the period in which the product will remain safe, is certain to retain desired sensory, chemical, physical, and microbiological characteristics
Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine
Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.
Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process
This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies
Effects of temperature on the aroma composition of hydrolysates from grape polyphenolic and aroma fractions (PAFs)
The aim is to assess whether fast anoxic aging hydrolysis (75ºC x 24 h) can satisfactorily predict aroma developed from grape aroma precursors at milder conditions (50ºC x 5 weeks).