Enology: 2024
6 December 2024
Development of a methodology for the determination of glutathione and oxidized glutathione in wine lees and yeast derivatives
Wine lees and yeast derivatives are used in winemaking to improve and conserve organoleptic quality. Among the various quality benefits of aging white wines on lees, protection against oxidation due to the release of glutathione (GSH) has been ...
7 June 2024
Impact of whole bunch vinification on the abundance of sweetening compound astilbin
Whole-bunch vinification is a practice that can change the sensory properties of wine. Experimental wines resulting from the addition of stems in varying proportions were analyzed to quantify a sweet compound, astilbin. A significant increase ...
30 May 2024
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, are a source of nutrients that can be used for stimulating the ...
23 February 2024
A new enzymatic solution for prevention of quercetin precipitation in red wines
Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; ...
30 January 2024
The bottleneck/cork interface: a key parameter in bottle-aging of wine
A study of changes in oxygen transfer through micro-agglomerated corks was carried out over 24 months under controlled storage conditions (Chanut et al., 2023a). This work demonstrated that the ...
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