Since the Neolithic era, humans have utilized the fermentation process as a means of extending the shelf life, increase the safety, as well as produce desirable flavors for foods and beverages. Beer and wine have been around for tens of thousands of years. The...
Protein haze formation in white wines is a common concern in wineries. The problem is merely a visual defect, which does not affect taste and aroma traits, nor does it represent a health risk; however, consumers find this defect unacceptable. Understanding the main...
Background & Aim Agricultural intensification is a major cause of biodiversity loss. Organic farming may counteract the loss of species, however, knowledge about its benefits for perennial agroecosystems such as vineyards is incomplete. Researchers, therefore,...
Background There is increasing scientific consensus that climate change is one of the underlying causes of the prolonged dry and hot conditions that have increased the risk of extreme fire weather in many countries around the world. In December 2019, a bushfire...
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as...
