New plant protein extracts as fining agents for red wines
AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content
From vineyard to bottle. Rationalizing grape compositional drivers of the expression of valpolicella aroma ‘terroir’
AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity
Influence of must fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of different white grape musts
AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.
The aroma diversity of italian white wines
AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.
Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content
AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.