Areas dedicated to organic wine production have significantly increased over the last few
years. The vast majority of organic wine is made from Vitis vinifera varieties that are highly …

Within the EU, changes in policy and public sentiment have made it more urgent to consider
the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to …

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field
of wine microbiology and chemistry is vibrant with discovery. The last decade alone has …

Grape pomace is the solid residue left after juice extraction from grapes, and represents in
Mediterra nean countries the most important by-product of the winemaking industry. Steam …

Dying on the Vine chronicles 150 years of scientific warfare against the grapevine's worst
enemy: phylloxera. In a book that is highly relevant for the wine industry today, George Gale …

Sensory analysis of wine is expensive and time consuming. Alternatives to characterise
aspects of wine flavour and aroma are thus highly desirable. Here, it can be demonstrated …

This study reports on the effects of addition of tartaric acid, addition of pectinase, time of
anaerobic storage, and the storage container material on the concentrations of volatiles in …

Samples of distillates derived from the production of wine-fortifying spirit were analyzed for
methanol by gas chromatography (GC) and near-infrared spectroscopy (NIRS). NIRS …

Methanol levels of Turkish varietal wines obtained from different representative viticultural
regions were determined and the effect of maceration time and pectolytic enzyme treatments …

Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces
cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of …