Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
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.
(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6.
Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.
Oxygen plays a key role in the evolution of wine chemistry, within the non-volatile matrix. Polyphenol composition and structure, as well as the process of tannin polymerisation are directly impacted by oxidation, and this can occur during both fermentation and ageing.