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Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

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Prijava / prijava

The impact of elevated carbon dioxide concentration ([CO2]) on the quality of berries, must, and red wine (with special reference to volatile composition, phenolic content, and antioxidant activity) made from Touriga Franca, a native grape variety of Vitis vinifera L. for Port and Douro wine

Grape water: reclaim and valorization of a by-product from the industrial cryoconcentration of grape (Vitis vinifera) must.

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Prijava / prijava

The term 'grape (Vitis vinifera) water' refers to a by-product from the cryoconcentration of must that, if not reclaimed, would be considered as wastewater. In this study, the nutraceutical potential of waters reclaimed from the cryoconcentration of Grillo and Moscato musts was

Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis.

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Prijava / prijava

The study of wine evolution during bottle aging is an important aspect of wine quality. Ten different red wines (Vitis vinifera) from Piedmont region were analysed 3 months after bottling and after a further 48 month conservation in a climate controlled wine cellar kept at a constant/controlled

Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine.

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The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an

Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin.

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Concentrations of amino acids and volatile compounds of a given grapevine cultivar might be altered by inter-annual climate variability and management practices such as irrigation. These compounds determine, in part, aroma and sensory characteristics of wines. The current study aimed at assessing

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