Sunscreen for Sauvignon blanc
Two research groups investigated the effect of kaolin application on Sauvignon blanc vines and its impact on the vine physiology and grapes produced.
Sunscreen for Sauvignon blanc
Oenology research Archives
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Stirring things up – Sauvignon blanc juice stabulation
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
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
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
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
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 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
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
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
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.
The significance of the H2S-C6 pathway for volatile thiol production
The significance of the H2S-C6 pathway for volatile thiol production
In this study, the significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a synthetic grape medium with known composition and various laboratory and commercial yeast strains.
RUBY – expressing thiols in red wine through an innovative yeast selection
RUBY – expressing thiols in red wine through an innovative yeast selection
The importance of thiols in whites is well described, but their role in red wine aromatic profile is largely underestimated, but seems to be an important contributor of the intensity and diversity.