Enology: 2019
5 December 2019
New microbiological stabilization procedures: an alternative to reduce SO2 levels in wine?
SO2 is the most widely used chemical additive in enology because of its antioxidant and antimicrobial properties. However, it can have negative effects on human health. Though this is rare, SO2 can induce undesirable ...
13 October 2019
Haloanisoles and new barrels: highlighting the role played by molds
The aging of wine in oak barrels has enjoyed renewed interest with the advent of modern enology and the demonstration of its importance in giving expression to the finest wines. With a standard capacity of 225 L, potentially 300 bottles of 75 ...
8 October 2019
Bio-modulating wine acidity: The role of non-Saccharomyces yeasts
In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in ...
2 October 2019
Brettanomyces bruxellensis: the current state of play
B. bruxellensis appeared in inventories of must and wine yeasts as from the 1950s, and was quickly blamed for wine spoilage. Much later, the volatile phenols produced by these yeasts were identified as the cause of sensory ...
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