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This...
In the current global warming scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness.
Acidification biotechnologies such as the use of L....
Protein haze can appear in white wines during transportation and storage.
This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the...
A range of volatile sulfur compounds can form in wine, resulting in a variety of unwanted reductive sensory characters. The reductive aromas wine fault is mainly caused by excessive H2S and other volatile...
Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking...
