The aroma diversity of Italian white wines: a further piece added to the D-Wines project
The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.
Perception of Rose Oxide Enantiomers, Linalool and α-Terpineol to Gewürztraminer Wine Aroma
Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.
Interpreting wine aroma: from aroma volatiles to the aromatic perception
Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.
NADES extraction of anthocyanins derivatives from grape pomace
Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process
Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification.
The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples.