Influence of the different cork stoppers and sulfur dose in champagne quality
As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region
As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region
Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated
An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol
Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH
During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing
The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds
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
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.
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
Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).
this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes
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
Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.
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
Rosé is leading the fastest growth wine category which hit a 40% increase since 2002. France accounts for over a third (34%) of global consumption followed by the US