Discover below the proceedings of the OENO / IVAS conferences.
Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.
Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.
Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.