Oenology Research
More results...
Towards a circular economy in winemaking – re-utilisation of yeast lees
Researchers explored the feasibility of using processed yeast lees generated during alcoholic fermentation as a nutrient supplement in subsequent fermentations.
Vine and wine innovation watch: Electronic noses
Electronic noses, or E-noses, have emerged as game-changing tools in various fields, including biomedicine, environmental science, industrial materials production and the food industry.
Calcium tartrate instability
Calcium-induced instability is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals, which usually do not come out of solution for some time after bottling and often after commercial release.
Yeast cell density and the effect on volatile thiol formation
A recent study investigated the effect of varying the yeast population at the time of inoculation and how it affects the overall fermentation with a special focus on the formation and release of volatile thiols.
Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
Hydrogen sulphide formation in canned wines – the role of liners and wine composition
A recent study investigated the role of different can internal coatings (liners), as well as wine composition in hydrogen sulphide formation to better understand the mechanisms involved in the occurrence of the stinky aroma over time.
Stay current with our monthly editions
