The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.
The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.
This study aimed to explore an alternative fate of varietal thiols by identifying and characterising cis-2-methyl-4-propyl-1,3-oxathiane
Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality
With wine fraud, being a widespread problem [1], the need for more sophisticated and precise analytical methods of its detection remains ever persistent.