Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions
The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).
The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation
Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported
Wine archeochemistry: a multiplatform analytical approach to chemically profile shipwreck wines
The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.
Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry
During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others
Shades of shading: chemical and sensory evaluation of riesling grown under various shading techniques
Sun exposure is needed for balanced grape ripening and sugar accumulation but is also one of the main drivers for a premature Riesling ageing