Jun 24, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.
Jun 24, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
Brandy is a spirit drink produced from wine spirit aged for at least six months in oak casks with a capacity of less than 1000 L and minimum alcohol by volume (ABV) of 36%. During the aging process, physicochemical and sensory changes take place. Manifested by colour, flavour or aroma variations that improve the quality of the initial distillate.
Jun 24, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
Glutathione (L-g-glutamyl-L-cysteinyl-glycine) is a tripeptide which contains three constitutive amino acids: glutamate, cysteine and glycine. It is present in plants and foods, and fruits like grapes.
Jun 24, 2022 | IVAS 2022, IVAS Session 1 - Posters, IVES Conference Series
The use of high-power ultrasound (US) during the winemaking process has been extensively studied at laboratory scale in order to demonstrate its possible use to improve the extraction of compounds of interest. However, studies on semi-industrial and industrial scale are needed to confirm this positive effect, since the International Organization of Vine and Wine approved its industrial use in 2019 [1].
Jun 24, 2022 | IVAS 2022, IVAS Mixed session, IVES Conference Series
In 2020 one out of eight wine bottles were filled with a flavoured wine-based beverage.
