This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed.
Phenolic compounds are responsible for the most important red wine quality attributes. Anthocyanins and tannins play crucial roles in color and mouthfeel properties of red wines. Phenolic analysis in the winery is hindered by analytical constrains.
The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2.
The content of 3-sulfanyl-1-hexanol and its acetate ester in wine is affected by a number of factors, including the concentration of its precursors S-3-(hexan-1-ol)-L-glutathione (G-3SH),
High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds.