The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine
Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition
Impact of closures on aroma of godello and torrontés white wines post-bottling
Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content.
Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.
Preliminar study of adsorption of unstable white wine proteins using zirconium oxide supported on activated alumina by atomic layer deposition method
A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite.
Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines
In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine