Influence of the different cork stoppers and sulfur dose in champagne quality
As is well known, Champagne is a product of the highest quality recognized in the international market. Champagne is a type of sparkling wine made in the Champagne region
Effect of simulated shipping conditions on colour and SO2 evolution in soave wines
The shelf life of food is defined as the period in which the product will remain safe, is certain to retain desired sensory, chemical, physical, and microbiological characteristics
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to uv-c radiation
While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs
Oxygen consumption and changes in chemical composition of young wines
The study of the capacity to consume oxygen of the wines is an aspect of great interest since it allows to analyse their useful life.
Effect of quercus alba oak barrels from different forest on the volatile composition of Tempranillo wines
The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily