Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
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 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
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.
SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.