Aromatic profile of chardonnay – clone 809: from berry to sparkling wine in an altitude vineyard
ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation
The effects of antioxidants and gas sparging on New Zealand white wines
This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.
Guyot or pergola for dehydration of Rondinella grape
Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties
Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines
The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).
Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments
To assess the relationship between the reported low-stability of Tannat colour during wine storage and its pigment composition and evolution
Tracking of sulfonated flavanol formation in a model wine during storage
The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine
Ochratoxin a degradation by Botrytis cinerea laccase: effect of oenological factors and redox mediators
This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase.
The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine
Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition
Impact of closures on aroma of godello and torrontés white wines post-bottling
Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content.
Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.
Preliminar study of adsorption of unstable white wine proteins using zirconium oxide supported on activated alumina by atomic layer deposition method
A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite.
Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines
In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine
How the management of ph during winemaking affects acetaldehyde evolution and the formation of polymeric phenolics over the red wine aging
The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated
From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits
Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging.
Development of a strategy for measuring fruity aroma potential in red wine
Levels of esters derived from substituted acids increase during the first years of aging and some of them are strongly involved in red wine fruity aromatic expression.
Know thy enemy: oxygen or storage temperature?
It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable
Validation of a high-throughput method for the quantification of volatile carbonyl compounds in wine and its use in accelerated ageing experiments
the aim of this study was the optimization and validation of a robust and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines
Impact of mannoproteins structural features on the colloid stability when facing different kinds of wine polyphenols
The aim was to study the impact of structural features in the polysaccharide moiety of mannoproteins on their interaction with polyphenols and the formation of colloidal aggregates.
Identification of riboflavin low producer yeasts to prevent the light-struck taste in white wines
Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect
Investigating the impact of bottle color, temperature and light exposure on rose wine characteristics
Rosé is leading the fastest growth wine category which hit a 40% increase since 2002. France accounts for over a third (34%) of global consumption followed by the US