Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines
AIM: Many research studies have analyzed the effect of polysaccharides in the aromatic composition of white wines.
Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines
AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).
Microwave treatment of grapes: effect on the must and red wine polysaccharide composition
AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry.
Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. Cv Syrah
AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.
The role and quantification of vitamins in wine: what do we know?
AIM: Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes.