Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect
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
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
Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.
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