Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to
stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction …

Wine research has as its core components the disciplines of sensory analysis, viticulture,
and oenology. Wine quality is an important concept for each of these disciplines, as well as …

Six red grape cultivars, Barbera D'Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and
Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no …

The study investigated 15 variants of wine differing in their must pre-treatment (maceration
by enzymes: Siha Pectinase or SihazymUni) and fermentation by different yeast strains (S …

Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid
CO 2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during …

Abstract Background and Aims Several authors have demonstrated the interesting
properties of wine polysaccharides. These compounds act as protective colloids and are …

An in situ and on-line electronic nose (e-nose) was developed and installed in a winery for
the continuous measurement of wine evolution. The system has a novel sampling method …

The effects of prefermentative cold soak (CS) combined with two SO 2 additions (50 and 100
mg L− 1) on the anthocyanin composition, chromatic properties and sensory attributes of …

Trends in wine consumption are continuously changing. The latest in style is fresh wine with
moderate alcohol content, high acidity, and primary aromas reminiscent of grapes, whereas …

Foliar fertilisation is known to influence the physiological response of Humulus lupulus (hop
plants), but its effect on the flavour profile of beer still has to be investigated. By comparing …