In line monitoring of red wine fermentations using ir spectrospcopy
There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques (Helmdach et al., 2013).
Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines
AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.
The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine
AIM: The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental impact in terms of CO2 production
Phenolic, antioxidant, and sensory heterogeneity of oenological tannins: what are their possible winemaking applications?
AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view.
First quantification of glut-3SH-SO3 and glut-3SH-al in juice and wine
3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc.[1] In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough New Zealand, are strongly influenced by the concentrations of 3SH.[2,3