Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
Despite its relevance for wine quality and stability, red wine colloids have not still been
sufficiently investigated, an occurrence due to the lack of suitable analytical techniques to study them as they are present in wine.
Among the main plant secondary metabolites, glycosides have a key-role in wine chemistry. Glycosides are non-volatile complex composed of a non-sugar component (aglycone) bound to one or more carbohydrates.
When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.
Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.