Controlling Wine Oxidation: Effects of pH on Key Reaction Rates
Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.
Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières
The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).
Potential deacidifying role of a commercial chitosan: impact on pH, titratable acidity, and organic acids in model solutions and white wine
Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps.
Hemisynthesis, NMR Characterization and UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation products in red wines and grape seed extracts
(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6.
Characterization and biological effects of extracts from winery by-products
Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.