Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.
The paper proposes an algorithm for validating a modified internal standard method using ethyl alcohol contained in the test sample as a reference substance.
In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.
In Brazil, the regulation of pesticide residues is guided by the National Health Surveillance Agency (ANVISA) and the Ministry of Agriculture and Livestock (MAPA), emphasizing the importance of monitoring pesticide levels in agricultural products to protect consumer health.
Climate change is having an ever-increasing impact on the physico-chemical composition of grapes, with ever-lower acidity and higher sugar levels.
Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.
The phenolic composition of red grapes is one of the most important quality parameters.
We have sequenced two commercial strains of Lachancea thermotolerans (Lt) from the company Lallemand: Laktia™ y Blizz™.
The global wine industry is increasingly feeling the impact of the climate crisis.
Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.
This study investigates how precipitation from November to February during each harvest year, influence the phenolic and isotopic profiles of red wines, particularly focusing on trans-resveratrol, total phenolic compounds, and carbon and oxygen isotopes (¹³C/¹²C and ¹⁸O/¹⁶O).
Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years.
The sustainability and authenticity of grape juice production have gained increasing attention, particularly regarding the environmental impact and health benefits of organic practices.
In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.
The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.