The chemical composition of wine is known to be influenced by multiple factors including
some viticulture practices and winemaking processes. 1H-NMR metabolomics has been …

Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low
temperatures (10–15° C). Anecdotal accounts from winemakers suggest that cold …

This study examined the effect of various clarification treatments on the physicochemical
properties, volatile compounds, and sensory attributes of kiwi wines produced from five …

Fining agents are widely used in the wine industry to improve the quality and stability of wine
by removing impurities and unwanted compounds. However, their impact on the color …

There is evidence that vineyard yeast communities are regionally differentiated, but the
extent to which this contributes to wine regional distinctiveness is not yet clear. This study …

This study explores the leaching and evolution of anthocyanins and aroma compounds
during wine-making, using an industrial-scale vinification of Cabernet Sauvignon with whole …

The high contents of pectins, proteins, and polyphenols in the raw materials pose a
challenge to the fining of fruit wines. This research investigated the impacts of juice, mash …

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable
polyphenols, and eliminate excess of proteins. However, an excessive clarification of the …

Bentonite fining is the most common process used in the wine industry to remove proteins
from wine. Herein, the influence of fermentative and post-fermentative fining on aroma …

Mesoporous nanomaterials were used to prevent protein haze in Muscat Ottonel and Pedro
**ménez wines. Major volatile compounds, polyols and turbidity were analyzed in fined …