Aroma composition of mono-varietal white wines for the production of Custoza
AIM: The appellation “Bianco di Custoza” or “Custoza”, born in 1971, is one of the oldest white wines Protected Designation of Origin in Italy.
Chemical and sensory diversity of regional Cabernet-Sauvignon wines
AIM: To investigate chemical and sensory drivers of regional typicity of Cabernet Sauvignon from different geographical regions of Australia.
Proanthocyanin composition in new varieties from monastrell
AIM: Proanthocyanidins are responsible in an important way for positive aspects in wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations.
Fluorescence spectroscopy with xgboost discriminant analysis for intraregional wine authentication
AIM: This study aimed to use simultaneous measurements of absorbance, transmittance, and fluorescence excitation-emission matrix (A-TEEM) combined with chemometrics as a rapid method to authenticate wines from three vintages within a single geographical indication (GI) according to their subregional variations
Use of membrane ultrafiltration technology to achieve protein stabilisation of white wine
AIM: Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. . As a consequence, winemakers often use bentonite, a clay-based material that binds protein, to remove proteins and achieve protein stabilisation. However, removing bentonite from wine after treatment can result in a 3-10% loss of wine (1)…