The aroma diversity of Italian white wines: a further piece added to the D-Wines project
The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.
Proceedings of IVAS – In Vino Analytica Scientia
Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
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Perception of Rose Oxide Enantiomers, Linalool and α-Terpineol to Gewürztraminer Wine Aroma
Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.
Interpreting wine aroma: from aroma volatiles to the aromatic perception
Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.
NADES extraction of anthocyanins derivatives from grape pomace
Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process