Sep 14, 2021 | IVES Conference Series, Macrowine 2021, Wine longevity and shelf-life
Hydrolysable tannins resulted effective against the formation of light-struck taste (LST) in model wine [1]. The first activity of Enofotoshield project is to evaluate the effectiveness of tannins
Sep 14, 2021 | IVES Conference Series, Macrowine 2021, Wine longevity and shelf-life
this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes
Sep 14, 2021 | IVES Conference Series, Macrowine 2021, Wine longevity and shelf-life
Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).
Sep 14, 2021 | IVES Conference Series, Macrowine 2021, Wine longevity and shelf-life
The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours
Sep 14, 2021 | IVES Conference Series, Macrowine 2021, Wine longevity and shelf-life
Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption.