The interest of winemakers to find new woods that can give their wines a special personality
and the need for cooperage wood have led to the use of other woods than traditional oak. …

One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking
process. Here we focus on determining the effects of the second fermentation and aging …

The aim was to characterize several commercial dry yeast derivative preparations and to
study their effect on different quality parameters of white and red wines. The monosaccharide …

The effect of high levels of the polysaccharide Saccharomyces cerevisiae yeast strain (HPS)
and another conventional yeast strain (FERM) on the polysaccharide and phenolic …

Alternative techniques to the ageing on lees are being looked for in order to guarantee the
improvements provided by this technique but eliminating its disadvantages. The aim of this …

A study was made of the effect of aging on lees and of three different commercial yeast derivative
products of different composition and degree of purification on the phenolic compounds…

This study investigated the volatile profile of the red wines from different Spanish Protected
Designations of Origin (PDO), sited very closely in the Castilla y León region, and from …

The quality of wines has often been associated with their geographical area of production,
as well as the grape variety used in their elaboration. Many research studies have been …

This study shows the monitoring of the physical, chemical and sensorial changes that occur
in the sparkling wine along 18 months of aging due to different typology yeast-derived …

The aromatic profile of monovarietal Carignan wine has been characterized, and the influence
of the geographic origin of the wine on the volatile composition wines from six different …