Results 31 to 40 of about 4,184 (253)

Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma

Frontiers in Microbiology, 2021
In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers
P. Fernández-Pacheco, B. García-Béjar, Ana Briones Pérez, M. Arévalo‐Villena   +3 more
semanticscholar   +1 more source

The genetics of non-conventional wine yeasts: current knowledge and future challenges

Frontiers in Microbiology, 2016
Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede, Isabelle eMasneuf-Pomarede, Marina eBely, Philippe eMarullo, Philippe eMarullo, Warren eAlbertin, Warren eAlbertin   +6 more
doaj   +1 more source

Featured Papers in the Wine, Spirit and Oenological Product Sections

Beverages, 2023
Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]
Stamatina Kallithraka, Matteo Marangon
doaj   +1 more source

Grapevine in the Ancient Upper Euphrates: Horticultural Implications of a Bayesian Morphometric Study of Archaeological Seeds

Horticulturae, 2023
The origins of the main cultivar groups of Vitis vinifera, their relationships with wild grapevine populations, and the use of other Vitaceae are relevant issues for the improvement and conservation of Vitis diversity. Morphometric studies, domestication
Javier Valera, Gonzalo Matilla-Seiquer, Concepción Obón, Francisco Alcaraz, Diego Rivera   +4 more
doaj   +1 more source

Technological innovation in the winery addressing oenology 4.0: Testing of an automated system for the alcoholic fermentation management

Journal of Agricultural Engineering, 2021
In recent years, the use of automated machine tools in the wine industry has increasingly gained ground to simplify and optimize winemaking, complying with Industry 4.0 requirements.
V. Giovenzana, Stefano Baroffio, R. Beghi, A. Casson, A. Pampuri, A. Tugnolo, Diego De Filippi, R. Guidetti   +7 more
semanticscholar   +1 more source

Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins [PDF]

BIO Web of Conferences, 2019
This communication actualizes the status of the research of the OIV working group on oenological tannins with the purpose of deepening the knowledge of the mechanisms and functionalities of oenological tannins in winemaking. The obtained results confirm that oenological tannins really exert an effect as copigments and that they really protect the wine ...
Vignault, A., Pascual, O., Gombau, J., Jourdes, Michael, Moine, V., Canals, J.M., Teissedre, Pierre Louis, Zamora, F.   +7 more
openaire   +5 more sources

Studies on the behavior of a new wine grape hybrid elite in the climatic conditions of the Copou-Iasi viticultural center [PDF]

Romanian Journal of Horticulture, 2021
Climatic factors of the ecosystem directly influence the vegetative development of the grapevine, the production obtained, and its quality. Obtaining new genotypes with high ecological plasticity, superior yield and quality, and biological resistance ...
R. Filimon, D. Damian, A. Nechita, V. R. Filimon   +3 more
doaj   +1 more source

WINE AND WINE TOURISM IN MACEDONIA [PDF]

Journal of Process Management and New Technologies, 2016
Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh ...
Cane Koteski, Zlatko Jakovlev, Dragana Soltirovska   +2 more
doaj   +1 more source

Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production

Sustainability
Specialty Saccharomyces cerevisiae strains have emerged as key contributors to innovations across various industries, offering unique functionalities that extend beyond conventional applications.
Hosam Elhalis
semanticscholar   +1 more source

Sustainability in Viticulture and Oenology: The Final Conference of the YeSVitE Project

, 2017
The wine world is going through a rapid transformation due to a deep change in consumer preferences, consumption habits and accompanied by an important reduction in economic resources available to the people. Thus, the modern viticulture and oenology has
Morales P., González García R., Roth P. F., Petrovič U., Kokošar J., Maghradze D., Abashidze E., Roscini L., Setati E., Foschino R., Chipashvili R., Colabella C., Failla O., Du Toit M., Caudy A. A., Compagno C., Corte L., Brložnik M., Cardinali G., Divol B., Tronchoni J., Bauer F. F., Vigentini I.   +22 more
core   +2 more sources