Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Short communication, IVES Conference Series
Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.
Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness
Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Keynote and full talk, IVES Conference Series
Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).
