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Francisco Javier Flor-Montalvo, Eduardo Martínez-Cámara, Jorge Luis García-Alcaraz, Emilio Jiménez-Macías, Juan-Ignacio Latorre-Biel and Julio Blanco-Fernández
For both wine makers and customers, natural cork stoppers are a symbol of quality. Moreover, they are essential for maintaining the organoleptic properties of bottled wines throughout their lifespan. This research relied on the life-cycle assessment (LCA...
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Fidanka Ilieva, Kire Petrov, Sanja Kostadinovic Velickovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha and Tuba Esatbeyoglu
Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikve? wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines...
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E. C. Udeagha, C. N. Ishiwu, C. U. Obiora, J. O. Iwouno
Pág. Page:28 - 42Abstract
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Katelyn Skornia, Steven I. Safferman, Laura Rodriguez-Gonzalez and Sarina J. Ergas
Wastewater produced during the wine-making process often contains an order of magnitude greater chemical oxygen demand (COD) concentration than is typical of domestic wastewater. This waste stream is also highly variable in flow and composition due to th...
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Alvaro Peña Neira, Mariona Gil Cortiella
Pág. 83 - 93
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions (i.e., a chelating agent, pH, t...
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