Latest
Articles by Astrid Buica
35 articles — page 1 of 3
Chemical and sensory profile of shipwreck wines
We present here the chemical and (informal) sensory evaluation of some wines recovered from two shipwrecks.
Trellis effects on wine composition (Part 3): Taste and mouthfeel
Can trellis affect the taste and mouthfeel of wines?
Trellis effects on wine composition (Part 2): Aroma
Yield is a primary objective in the industry and can be maximised by trellising systems. Besides yield per vine, synthesis and further evolution of chemical com
Trellis effects on wine composition (Part 1): Background
Trellising systems are driving the mechanisms that alter canopy microclimates, consequently affecting yield and quality of grapes.
Terpenoid analysis in wine
Better, faster, more – for wine aroma analysis.
Is there a link between coffee aroma perception and the level of FMT in Pinotage wines?
Over the years, Pinotage has found its way into the South African and international market. Whether you like this style or not, coffee Pinotage is a well-repres
The effect of a reductive aroma compound on the perception of fruity volatile thiols
The fruity volatile thiols and the compounds associated with reductive aromas often occupy the same wine due to similar conditions supporting their formation an
Thiols in red wine (Part 4): The matrix
It is all about the (wine) matrix. The work presented in this article forms part of a series of experiments on the interaction between thiols and red wine matri
Thiols in red wine (Part 2): Individual thiols and levels
PHOTO: Shutterstock.
Thiols in red wine (Part 1): Background and relevance
PHOTO: Shutterstock.
Volatile sulphur compounds
PHOTO: Shutterstock.