Metabolite profiling of wines made from disease-tolerant varieties
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DOI: 10.1007/s00217-019-03314-z
Abstract: Disease-tolerant varieties of Vitis vinifera are receiving great attention due to their great potential in significantly reducing the application of chemical products as well as the production costs in viticulture. The aim of this study… read more here.
Keywords: disease tolerant; tolerant varieties; wines made; disease ... See more keywords
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
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DOI: 10.1111/1750-3841.16418
Abstract: Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore,… read more here.
Keywords: saccharomyces yeasts; pectinase; pectinase producing; non saccharomyces ... See more keywords
The influence of different pretreatment methods on the quality of wines made from table grapes
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DOI: 10.1556/066.2023.00037
Abstract: Measurement of phenolics, colour parameters, and volatile compounds in wines were made from two varieties of table grapes (‘Zaoheibao’ and ‘Summer Black’) using five pretreatment methods (cold maceration, freezing grapes, lower maturity, fermenting grape juice… read more here.
Keywords: cold maceration; volatile compounds; pretreatment methods; table grapes ... See more keywords