A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
A recent study investigated the aromatic losses due to volatilisation and the potential repurposing of the lost fermentation by-products of a Sauvignon blanc wine.
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
This article will provide an overview of the current research on minerality in wine, highlighting the factors that influence it and the need for further investigation to understand its true nature.
A recent study aimed to investigate the effect of light exposure on the chemical composition and sensory perception of a bottled Sauvignon blanc wine.
It is important for winemakers to understand the factors contributing to lipid deficiency in grape juice and solutions to circumvent this.