Oenology Research
More results...
Stirring things up – Sauvignon blanc juice stabulation
A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.
Vine and wine innovation watch: The use of carrageenan in calcium tartrate and protein stabilisation of wines
Research is focused on discovering new potential stabilisers that can reduce the likelihood of calcium tartrate precipitation.
Plant-based proteins in oenology
This article aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance.
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.
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