New acacia gums fractions: how their features affect the foamability of sparkling base wines?
When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation
Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines
During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area
Aromatic profile of chardonnay – clone 809: from berry to sparkling wine in an altitude vineyard
ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation
The effects of antioxidants and gas sparging on New Zealand white wines
This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.
Guyot or pergola for dehydration of Rondinella grape
Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties