The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.
OIV 2025
read more
Genomic perspective of Lachancea thermotolerans in wine bioacidification
We have sequenced two commercial strains of Lachancea thermotolerans (Lt) from the company Lallemand: Laktia™ y Blizz™.
Yeast derivatives: an innovative approach to produce Oenococcus oeni under biofilm form?
The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.
Towards an ecological architecture inspired by underground cellars: An example of the thermal inertia of Moldovan underground cellars and new geothermal and Canadian well approaches
The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.
Tribological astringency index a parameter for adjusting maceration in red grapes winemaking
Astringency is one of the leading quality factors in red wines.
The impact of climate change on wine tourism in Germany
Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.