The specific impact of the yeast strain on the wine flavour and aroma has not been well characterised yet because this effect is usually combined with other variables during the winemaking. In this study, the contribution ...

BACKGROUND: Glycosidases are often used to improve the aroma of wines via hydrolysis of glycosidic precursors. The aim of this work was to develop a method to test activity and stability of these enzymes in wine environments ...

The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza ...

Shiraz, also known as Syrah or Hermitage, is one of Australia's most popular red wine varieties both domestically and internationally. Black pepper aroma and flavor are important to some Australian Shiraz red wine styles. ...

Commercial preparations with glycosidase activities are used to enhance wine aroma, but they are not extensively characterized. The aim of this work was to study the effect of three enzymes on aroma improvement in Tannat ...

Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...

© 2017 Elsevier B.V. Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we ...