Microbial biofilms in oenology
OENO One, 2022 Biofilms are sessile microbial communities whose lifestyle confers specific properties. In recent years, they have attracted great interest in many research fields.
Marianne Gosset +2 more
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From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes [PDF]
FoodsThe increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential of three indigenous Romanian grape varieties (Fetească regală, Tămâioasă ...
Dragoș-Florin Popa-Grosaru +11 more
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Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry [PDF]
Frontiers in Microbiology, 2023 Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences.
Maëlys Puyo +5 more
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A method for phenotypic evaluation of grapevine resistance in relation to phenological development [PDF]
Scientific ReportsFungus-resistant grapevine cultivars, so called PIWIs, are characterized by increased resistance to powdery mildew and downy mildew. However, in order to maintain the durability of resistance in these new grape cultivars, targeted fungicide treatments ...
Stefan Schumacher +4 more
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10 years of postgraduate enology studies at the Faculty of Pharmacy of the Jagiellonian University Medical College in Kraków [PDF]
Farmacja Polska, 2021 The article presents an outline of the history of establishing by the Senate of the Jagiellonian University the first Polish postgraduate training courses in "Oenology" ten years ago. The jubilee is an opportunity to recall the program assumptions of the
Maciej Tadeusz Gawlik
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Nanomaterials, 2023 The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine.
Andreea Hortolomeu +7 more
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Research on the reduction of SO2 doses in winemaking using lysozyme and oenological tannin [PDF]
Romanian Journal of Horticulture, 2022 The effect of reducing the dose of sulfur dioxide on the physico-chemical and organoleptic properties of wines with Murfatlar controlled designation of origin was studied in this paper, experimenting with different prefermentative oenological treatments.
A. Ranca, M. Cosma, L. Enache
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Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives
Microorganisms, 2022 Predictive microbiology (PM) is an essential element in food microbiology; its aims are the determination of the responses of a given microorganism combining mathematical models with experimental data under certain environmental conditions, and the ...
Leonardo Petruzzi +6 more
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Evaluation of a oxygenate based plant protection treatment in viticulture against fungal diseases
BIO Web of Conferences, 2023 Over the last decades the use of pesticides in vine protection, e.g. copper is under severe discussion and is becoming a major concern in viticulture.
Wegmann-Herr Pascal +4 more
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A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines
Техника и технология пищевых производств, 2023 Wines with a clear geographical origin are more attractive for customers. The geographical origin of wine is stated on its label, but no official standards guarantee its reliability.
Nonna V. Gnilomedova +2 more
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