Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability
Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles
The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions
To study the copigmentation between different wine flavonols (myricetin, quercetin, kaempferol, isorhamnetin and syringetin 3-O-glucosides) and malvidin
Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines