Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content
AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.
Distribution analysis of myo and scyllo-inositol in natural grape must
s it is well known, myo and scyllo-inositol are two characteristic sugars of grape must and, for this reason, their quantification has been proposed to control the authenticity of the concentrated and rectificated grape must.
Insights from selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics applied to the quick discrimination of grapevine varieties
Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) is an innovative analytical method based on soft chemical ionization to analyze thecomposition in volatile compounds of a gas phase
Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon
AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.
Neural networks and ft-ir spectroscopy for the discrimination of single varietal and blended wines. A preliminary study.
Blending wines from different grape varieties is often used in order to increase wine complexity and balance. Due to their popularity, several types of blends such as the Bordeaux blend, are protected by PDO legislation.