Smoke taint: Understanding and addressing the compositional consequences of grapevine exposure to smoke
Climate change has become a major challenge for grape and wine production around the world
Evaluation of mannoprotein formation by different yeast strains by enzymatic analysis of mannose and tribological estimation of astringency
A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.
Specificities of red wines without sulfites: which role for acetaldehyde and diacetyl? A compositional and sensory approach.
Sulfur dioxide is the most commonly used additive in oenology to protect wine from oxidation and microorganisms. Once added to wine SO2 is able to react with carbonyl compounds to form carbonyl bisulfites what affects their reactivity.
Red wine astringency and the influence of wine–saliva aggregates on oral lubrication
Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.
Sensory and chemical profiles of Cabernet Sauvignon wines exposed to different irrigation regimes during heatwaves
Heatwaves, defined as three or more consecutive days above average historical maximum temperatures, are having a significant impact on agricultural crop yields and quality, especially in arid or semi-arid regions with reduced water availability during the growing season.