Pinot noir

Vineyard spray can lower smoke taint in wines

Smoke taint is strongly correlated with volatile phenols such as guaiacol, 4-methylguaiacol, eugenol, syringol and some cresols, to name a few. These phenols occur in two forms in final wines, a volatile form that can be smelled even before tasting a wine and a...

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Dead yeasts adsorb red wine colour

It was previously found that yeasts can negatively affect wine colour in two ways: via their β-glycosidase enzymatic activity (removing the sugars from monomeric anthocyanins and thus rendering them colourless), and through direct adsorption of anthocyanins on the...

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