Enology: 2020
9 December 2020
Brettanomyces bruxellensis biofilms: a lifestyle to withstand environmental stresses?
Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis. The capacity of two strains to adhere and form biofilms on stainless steel ...
25 November 2020
Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality
Cork taint, generally recognized by a musty or moldy off-flavor, is a serious problem facing the industry today when putting wines on the market. To assess the effectiveness of a food-grade plastic film in removing the compounds concerned, ...
14 October 2020
How does the foliar application of vineshoot extract onto grapevine affect white must composition?
Nowadays, agronomic practices are evolving towards a “Sustainable Agriculture” using environmentally friendly systems. Modern viticulture aims to reduce inputs without reducing grape yield and wine quality. As a result of pruning, ...
15 July 2020
How can the water regime and nitrogen status of the vine influence aging aromas in red wines?
This study looked for a possible link between the water and nitrogen regimes measured in the vineyard and the aromatic compounds responsible for the aging bouquet of red wines. The wines studied for this purpose were produced in the Bordeaux ...
8 July 2020
Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling
Since the 1980s, red winemaking practice has been geared towards wines rich in phenolic compounds. However, this phenolic material is not always stabilized and conserved, and many finished wines in bottle do not match up to their initial, and ...
17 April 2020
Does barrel size influence white wine aging quality?
White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties. Thus, this research aimed to highlight chemical and sensory differences in Sauvignon Blanc wines linked to barrel size. ...
9 April 2020
Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
Aging in barrel affects the sensory characteristics of wines and modifies the sweet taste in particular. Using an inductive approach, several sweet triterpenes, QTTs, have been identified in oak. Quantitative analysis has shown a significant ...
31 January 2020
Vinification and aging: how much oxygen to add and when?
In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This ...
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