Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
The valorization of winemaking byproducts is subordinated to the knowledge of their chemical characteristics. This work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented pomace of different cultivars (Moscato bianco, Cortese, Arneis, Pinot Noir, Barbera, Grignolino, Nebbiolo), sampled from some wineries in the Piedmont area (Italy) during the 2020 harvest.
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
Nowadays, the recovery of secondary resources of wine industry is insufficient and the developing of new products and adjuvants from secondary raw materials could become a relevant sector of research. The re-use of byproducts derived from winemaking could improve the sustainability of wine industry and give additional value to other food industries
Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Short communication, IVES Conference Series
Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.
Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Short communication, IVES Conference Series
Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.
