Oenology Research
More results...
Wine in a can – rapid determination of a wine’s suitability for canning
A rapid compatibility test has been developed as a useful tool to test the suitability of a wine for canning and long-term storage.
Repurposing Sauvignon blanc fermentation gas for natural aroma enrichment
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.
Fruit salad vs varnish – nitrogen sources and their impact on aroma production in wine
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
Minerality in wine – understanding the concept and factors involved
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.
Effect of light exposure on bottled Sauvignon blanc wine
A recent study aimed to investigate the effect of light exposure on the chemical composition and sensory perception of a bottled Sauvignon blanc wine.
Lipids in white winemaking – the too oft-ignored essential nutrients
It is important for winemakers to understand the factors contributing to lipid deficiency in grape juice and solutions to circumvent this.
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