AIM: “Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable...
Considering the increasing demand for the production of wines suitable for allergen-sensitised, vegetarian and vegan consumers, this study aimed to compare the effectiveness of commercialised vegetable proteins derived from pea and potato and the traditionally used...
The aim of the study was to evaluate the effect of PVPP on colour, polyphenol and volatile thiol content during rosé fermentation. Project layout: Blends from Grenache noir and Merlot free run juice in two different ratios were used. The juice was fermented with 20...
The aim of the study was to compare the efficacy of vegetable protein fining agents to traditional proteinaceous fining agents in the reduction of wine astringency (mostly tannins). One of the motivations behind this project is the increased demand for vegetarian /...
The aim of the study was to evaluate different clarifying agents for their efficacy to remove pesticide residues from red wine. Residues have been detected in both white and red wines due to pesticide use in viticulture for crop protection. Experimental layout:...
