Factors involved in the acumulation of acetic acid inside the grapes during winemaking by carbonic maceration
Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).
New understanding on sulfites reactivity in wine
Sulfur dioxide is widely used during winemaking as an antioxidant and antimicrobial agent. Bisulfite (HSO3−), the predominant form of SO2 at wine pH, reacts with several wine components forming sulfonated adducts.
Composition and molar mass distribution of different must and wine colloids
A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.
Anthocyanins Chemistry During Red Wine Ageing
Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH
Quantification of Eugenol in various matrixes from hybrids vines. Case study of Armagnac white spirits production
Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference.