Effect of the addition of peptidic hydrolysates from grape pomace by-products to red wines in warm regions
High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.
Proceedings of IVAS – In Vino Analytica Scientia
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Gamay And Gamaret Winemaking Processes Using Stems: Impact On The Wine Aromatic Composition.
Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity.
Transition metals and light-dependent reactions: application of a response surface methodology approach
Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of light-struck taste (LST).
Highlighting the several chemical situations of Dimethyl sulfide in wine
Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental conditions are conducive to the release of DMS from its precursors, already present in grapes2