The aim is to assess whether fast anoxic aging hydrolysis (75ºC x 24 h) can satisfactorily predict aroma developed from grape aroma precursors at milder conditions (50ºC x 5 weeks).
The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.
The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol
Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines