Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters
The mineral composition of wine spirit (WS) is of relevant interest due to its potential effect on physicochemical stability, sensory characteristics, and safety.1 Calcium (Ca) and iron (Fe) can form insoluble compounds, negatively affecting the WS clarity. Transition metals, e.g. Fe and copper (Cu), seem to play an important catalytic role on oxidation reactions involving phenolic compounds and other substrates for oxidation in WS
Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Short communication, IVES Conference Series
Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France.
Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Keynote and full talk, IVES Conference Series
The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.
Jun 23, 2022 | IVAS 2022, IVAS Session 2 – Keynote and full talk, IVES Conference Series
An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines
