Rapid prediction of free SO2 loss in white wines using portable cyclic voltammetry
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WAC–IVAS 2026 – Session 1: Chemical reactions in wine (stability, aroma, aging…)
Seeing through the glass: through-bottle VIS-NIR screening for the real-time detection of light exposure in bottled rosé wines
Ensuring the quality of rosé wine throughout the supply chain is a major challenge, as light exposure can rapidly induce the “light-strike” defect.
Targeted and untargeted UHPLC-MS metabolomic approaches for the study of the stability of monovarietal wine samples over time
Metabolomics approaches are highly suitable for studying complex topics in wine traceability, the effects of global warming on wine components, the development of new resistant grape varieties, and the relationships between composition and wine quality traits.
The influence of Cu fractions in wine on sulfur dioxide to oxygen consumption ratios
Sulfur dioxide is the most commonly used preservative for protecting wine against oxygen, whereby two molecules of total sulfur dioxide are consumed for each molecular of oxygen.
Wine bottle overcapping wax: is it an effective barrier to oxygen or just an aesthetic element?
The use of waxes and resins to seal wine bottles dates back several millennia, as shown by archaeological evidence.
Wine tartaric stabilization treatments: impact on wine quality
During winemaking and aging, potassium hydrogen tartrate (KHT) and, to a lesser extent, calcium tartrate (CaT) crystals can precipitate, especially when grape must or wine is exposed to low temperatures [1].
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