It is generally acknowledged that oxygen can have both a positive and a negative impact on
a wine's chemical composition and sensory attributes. During the production process, from …

Two innovative soft maceration techniques of vinification based on red grape Cabernet
Sauvignon were compared in 2020 and 2021 vintages with the most used system of …

Polyphenolic characterization of minority red grapevine varieties is a key factor to improve
varietal recovery and promotion. This work focuses on determining phenolic family content …

Abstract Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of
different winemaking technologies: no stem-contact fermentation destemming 100% of …

The purpose of this investigation was to assess the grape pigment extraction during red-
winemaking. The pigment content and profile of skin, wines and pomace of Vitis vinifera …

The anthocyanin composition of Tannat red wines obtained with four winemaking
techniques was evaluated in different years. The wines were elaborated with traditional …

Oxygen management is critical to ensure the appropriate development of yeast and avoid its
detrimental effects on sensory quality of wine. Oxygen additions during alcoholic …

Incorporating monitoring and forecasting technologies has the potential to enhance the
different aspects of winemaking. By monitoring certain chemical parameters, it is possible to …

This study compared floating-cap and submerged-cap vinification techniques for making
wine from the Barbera cultivar. The submerged-cap method led to less extraction of …

Grapes grown in warm climates have shorter ripening periods. This makes the regular level
of several compounds related to sensory properties in wine to remain low. Therefore, those …