The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies
The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds
During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing
Previous results have shown the impact of the pH on the stability of white wine proteins. In a context of global warming that implies increases in ethanol content and pH
An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol