Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Short communication, IVES Conference Series
Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory characters attributable to MPs suffer from poor specificity or produce undesirable sensory outcomes, meaning that alternative control approaches are needed.
Jun 23, 2022 | IVAS 2022, IVAS Mixed session, IVES Conference Series
Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.
Jun 23, 2022 | IVAS 2022, IVAS Session 5 – Keynote and full talk, IVES Conference Series
New pathogen resistant varieties allow an efficient and greatly reduced use of fungicides. These new varieties promise, therefore, an enormous potential to reach the European Green Deal aim of a 50% reduction of pesticides in EU agriculture by 2030.
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Short communication, IVES Conference Series
Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode and HPSEC.
Jun 23, 2022 | IVAS 2022, IVAS Session 1 - Short communication, IVES Conference Series
The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.
