The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) ...

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak ...

Weed control is essential to ensure the productivity and quality of food production. Chemical control is the most used, but the demand for healthier food, concern for the environment and the health of farmers, has increased ...

The objective of this work is to determine the trans-resveratrol, in red and white wines which are produced by two different techniques of vinification: carbonic maceration and ultra-violet irradiation C (UV-C), ...

Oxygen additions are a common practice in winemaking, as oxygen has a positive effect in fermentative kinetics, biomass synthesis and improvement of color, structure and :flavor in treated wines. However, most oxygen ...

Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely ...