This study was aimed at investigating the influence of ethanol, wine polyphenols and yeast
extract on the volatility of 4-ethylphenols in red wines. The use of solid-phase microextraction …

The use of selected starter cultures for grape must fermentation is nowadays practiced in
most wine regions of the world, and as the range of available microorganisms increases this …

This work studied the effect of reduced glutathione (GSH) and/or ellagitannins added at bottling
on the shelf life of a white wine with a medium/low SO 2 content at two levels (−SO 2 and …

All additives used to stabilize wines against the precipitations of potassium bitartrate have
some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is …

Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5%
v/v ethanol with two different techniques: membrane contactor (MC) and distillation under …

The management and disposal of large amounts of grape pomace (GP) annually generated
by the wine industry represent a serious economic and environmental problem. On the other …

The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red
winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity …

Quantitative estimates of vector populations and their infectivity in the wild and in cultivated
compartments of agroecosystems have been carried out to elucidate the role of the wild …

The influence of two winemaking techniques, delayed extraction of anthocyanins (DE) and
separation of the must (SM), on the extraction of polyphenols (anthocyanins and flavonoids) …

The present work concerns the determination of the volatile compounds, as well as the
description of the olfactory characteristics, of “Langhe DOC Nebbiolo” wines produced through …