Australian Journal of Grape and Wine Research, Volume 2022, Issue 1, 2022., 2022 Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion.
L. Federico Casassa +4 more
wiley +1 more source
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates
International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5382-5394, October 2021., 2021 Wine tannins and saliva protein interactions, and the role of its aggregates on astringency perception. Summary Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes, is still unknown.
Natalia Brossard +8 more
wiley +1 more source
Vineyard irrigation: Comparison of drip irrigation and deep sub-irrigation systems (deep root irrigation) for sustainable consumption of the water resource [PDF]
BIO Web of ConferencesIncreasingly frequent adverse weather events, such as reduced rainfalls and high temperatures, are challenging viticulture, with consequences on grape production and quality.
Puccioni Sergio +7 more
doaj +1 more source
Evoluzione della tecnica d'innesto su barbatella radicata
BIO Web of Conferences, 2019 In viticoltura, per la realizzazione di nuovi impianti sono utilizzate piante bimembri ottenute in vivaio o direttamente in campo. Negli ultimi anni, allo scopo di ottenere rapidamente nuovi impianti, si sta diffondendo la tecnica dell'innesto su ...
Perniola R., Forleo L.R., Marsico A.D.
doaj +1 more source
Incidence de la conservation en présence de levures sur la composition des vins mousseux
OENO One, 1987 Dans ce travail on étudie l'influence de la maturation des vins mousseux en présence de levures, en particulier sur la composition des vins en aminoacides, protéines et composés aromatiques ainsi que sur celle en protéines et en activité estérasique et ...
Angela Silva +4 more
doaj +1 more source
Identification of organic and biodynamic grape and wine producers in southern Brazil
BIO Web of Conferences, 2014 The concern about health and environmental aspects are increasingly present in our society. In 1976 José Lutzemberger publishes the first Brazilian ecological manifesto.
Medeiros Narjara +2 more
doaj +1 more source
Acides aminés dans les vins mousseux (1)
OENO One, 1984 The authors have determined the composition in amino acids of sparkling wines produced by various methods. This research involved both commercially available wines and products from one and the same base wine.
Osvaldo Colagrande +2 more
doaj +1 more source
Adjuvants and additives for the colloidal stabilization of red wines without the use of cold
BIO Web of Conferences, 2023 The presence of turbidity and precipitates in the bottle causes depreciation of wine by consumers. Colloidal instability is at the basis of these phenomena.
Bosso Antonella +6 more
doaj +1 more source
Emploi du charbon décolorant dans le traitement des moûts et des vins
OENO One, 1986 Les auteurs étudient les caractères chimiques et physiques de trois charbons végétaux ainsi que quelques paramètres pouvant influer sur leur efficacité (teneur en colloïdes, température de traitement, etc.). Ils montrent que le traitement de décoloration
Valeria Mazzoleni +2 more
doaj +1 more source
Análise das competências dos egressos em viticultura e enologia do IFRS campus Bento Gonçalves [PDF]
, 2021 A enologia e a vitivinicultura têm crescido cada vez mais em algumas regiões do país, e principalmente, no Rio Grande do Sul, na região da Serra Gaúcha.
Avila, Martins, Bianca de
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