Current Status
Not Enrolled
Enroll in this course to get access
Price
Closed
Get Started
This course is currently closed
Published on: 25/04/2024
Infowine Premium subscription in English | All content from 2021 to Today
BRIEF description
On this page you can find all Infowine Premium content in English published from 2021 to Today.
To find content more easily use the “ctrl + F” search function.
The contents on this page are listed in chronological order of publication.
This course includes:
- Lessons: 100+
- Unlimited access
Course Content
2026
How Closure Selection Impacts Wine Aromatic Evolution (Christine Pascal | Vinventions)
You don't currently have access to this content
Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming (Antonio Morata | Universidad Politécnica de Madrid, Spain)
You don't currently have access to this content
New tools for winegrowers and winemakers from Australian research: sensors, breeding, grapevine trunk diseases and MOG (Liz Waters | Wine Australia)
You don't currently have access to this content
2025
Grafting and pruning – Yes, connection matters (Gonzaga Santesteban | Public University of Navarra, Spain)
You don't currently have access to this content
Impact of oak aging conditions on the oxidative stability of chardonnay and sauvignon blanc wines duringbottle aging (Maria Nikolantonaki | University of Burgundy)
You don't currently have access to this content
Dealcoholization Techniques and their Effect on the Sensory Profile of Wine (Marco Li Calzi | Enolfactive, Italy)
You don't currently have access to this content
Sensory effect of amino acids in wine (Damian Espinase Nandorfy | Australian Wine Research Institute-AWRI, Australia)
You don't currently have access to this content
Reducing the use of SO2 preservatives in wine (Maurizio Ugliano | University of Verona, Italy)
You don't currently have access to this content
Champagne: the mysteries of efferve-science (Gérard Liger-Belair | University of Reims Champagne-Ardenne, France)
You don't currently have access to this content
The pinking in white wine: are certain antioxidants involved? (Daniela Fracassetti | University of Milan, Italy)
You don't currently have access to this content
Inactivated Schizosaccharomyces japonicus: a new bioadjuvant for wine protein stability (Paola Domizio | University of Florence, Italy)
You don't currently have access to this content
Wine oxidation management: from chemical observations to technological innovation (Maurizio Ugliano | University of Verona, Italy)
You don't currently have access to this content
“Struck flint” aroma in Chardonnay wines (Tracey Siebert | Australian Wine Research Institute)
You don't currently have access to this content
Cover crop management in warm climates (Gonzaga Santesteban | Public University of Navarra, Spain)
You don't currently have access to this content
Protein extracts of Andean pseudocereals as alternative fining agents for red wines (Liudis Pinos-Ramo | University of Talca, Chile)
You don't currently have access to this content
2024
Climate change in vineyards: water, heat and light stress (Stefano Poni | Università Cattolica del Sacro Cuore di Piacenza, Italy)
You don't currently have access to this content
Controlling extraction and phenolic reactions during red winemaking (Dominik Durner | University of Applied Sciences Kaiserslautern, Germany)
You don't currently have access to this content
Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates (Carlos Escott | Universidad Politecnica de Madrid, Spain)
You don't currently have access to this content
Fermentation Problems and How to Avoid Them (Dominique Delteil | Consultant international oenologist, former scientific director of ICV)
You don't currently have access to this content
Effect of soil chemical-physical parameters on the polyphenolic and volatile composition of Nero d’Avola red wines | Paola Bambina, University of Palermo (Italy)
You don't currently have access to this content
Origin, Prevention, and Treatment of Oxidation Faults in Vinification (Marco Li Calzi | Enolfactive, Italy)
You don't currently have access to this content
Two-second non-destructive screening of 2,4,6-TCA on wine corks (Luca Cappellin | Università degli Studi di Padova, Italy)
You don't currently have access to this content
Good Oxygen Management Practices to Improve Wine Sensory Profile (Dominique Delteil | Internation Wine Consultant, France)
You don't currently have access to this content
Acidification Biotechnologies: how to improve pH and freshness while reducing SO2 | Antonio Morata (University of Madrid, Spain)
You don't currently have access to this content
Connection matters: understanding the effect of graft quality on growth and grapevine-water relations and wine production (Nazareth Torres | Università pubblica di Navarra, Spain)
You don't currently have access to this content
Oxygen transfer and wine ageing: the crucial role of the glass-cork interface (Julie Chanut | Università Bourgogne Franche Comté, UMR PAM Dijon, France)
You don't currently have access to this content
Wine Dealcoholization: State of the Art and Effects on Chemical Composition (Maria Tiziana Lisanti | University of Naples Federico II, Italy)
You don't currently have access to this content
Climate change and viticulture: a necessary reconsideration? (Stefano Poni | Università Cattolica del Sacro Cuore, Italy)
You don't currently have access to this content
Most recent advances in sparkling wine production (Daniela Fracassetti | University of Milan, Italy)
You don't currently have access to this content
Use of fumaric acid to control malolactic fermentation and to preserve wine acidity (Antonio Morata | Universidad Politécnica de Madrid, Spagna)
You don't currently have access to this content
A combined ultrafiltration/heat/protease treatment for protein stabilization of white wine (Yihe Sui | Australian Wine Research Institute, Australia)
You don't currently have access to this content
2023
New Biotechnological Tools for Traditional Sparkling Wines (Sergi Ferrer | ENOLAB (BioTecMed) University of Valencia, Spain)
You don't currently have access to this content
Alternatives for wine acidity in the frame of climate change: the case of fumaric acid as new oenological practice (Pierre-Louis Teissedre | ISVV, Francia)
You don't currently have access to this content
Protein instability in white wines: Mechanism of formation and methods for predicting it (Matteo Marangon | University of Padova)
You don't currently have access to this content
The future of oenology: the role of scientific research (Luigi Moio | OIV)
You don't currently have access to this content
ACIDIC and DEMALIC Saccharomyces cerevisiae strains for managing problems of acidity during the alcoholic fermentation | Philippe Marullo (University of Bordeaux – France)
You don't currently have access to this content
The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour (Marco Li Calzi | Enolfactive, Italy)
You don't currently have access to this content
Practical Strategies for Producing a Wine with a Low Sulfite content
You don't currently have access to this content
Sparging of wine: don’t stress (Wessel du Toit | University of Stellenbosh – South Africa)
You don't currently have access to this content
Characterization of vineyard soil bacteria for the control of Botrytis cinerea (Mahlatse Moremi | University of Stellenbosh, South Africa)
You don't currently have access to this content
Cell wall material in suspension in musts is responsible for major color losses during winemaking (Encarna Gomez-Plaza | University of Murcia, Spain)
You don't currently have access to this content
Enoforum Web Scientists: presentations of WINE thematic session
You don't currently have access to this content
Wine evolution during shelf-life: Temperature, Light and Oxygen | Panagiotis Arapitsas | FEM San Michele all’Adige, Italy & Università dell’Attica Occidentale, Greece
You don't currently have access to this content
Monitoring the Tawny Port wine aging process using precision enology | Fernanda Cosme | University of Trás-os-Montes and Alto Douro, Portugal
You don't currently have access to this content
Know your enemy: Oxygen or storage temperature? ! Wessel Du Toit | SAGWRI, Stellenbosch University, South Africa
You don't currently have access to this content
Investigating the impact of bottle color, temperature and light exposure on rose wine characteristics | Cristina Medina-Plaza | University of California, Davis (USA)
You don't currently have access to this content
Managing variability through precision viticulture practices: experiences in small vineyard plots | Matteo GATTI | DIPROVES Università Cattolica S.C. di Piacenza
You don't currently have access to this content
Enoforum Web Scientists: presentations of CELLAR thematic session
You don't currently have access to this content
Enoforum Web Scientists thematic session presentations UVA (Enoconsulting)
You don't currently have access to this content
Beyond copper. Six alternative remediation strategies for reduction defect in wine: results and prospects | Diego SÁNCHEZ-GIMENO | LAAE, Universidad de Zaragoza, Spain
You don't currently have access to this content
Whole bunch fermentation: adding complexity, or just making ‘green’ wine? | Damian Espinase-Nandorfy | THE AUSTRALIAN WINE RESEARCH INSTITUTE, Australia
You don't currently have access to this content
Application of electrolyzed water in the vineyard as an alternative treatment and effect on grape and wine quality | Chantal MAURY | INRAE, Ecole Supérieure d’Agricultures, Angers, France
You don't currently have access to this content
Long-term sensorial and compositional effects of copper fining on the wine containing ‘reductive’ and ‘tropical’ VSC’s | Matija Lesković | University of Stellenbosch, South Africa
You don't currently have access to this content
Enoforum Web Scientists: presentations of VINE thematic session
You don't currently have access to this content
Sensory profile: a tool to characterize originality of wines produced without sulfites | E. Pelonnier-Magimel | Univ. Bordeaux, France
You don't currently have access to this content
Prediction of astringency in red wine using tribology approach to study in-mouth perception | Andrea Versari | Università degli Studi di Bologna, Italy
You don't currently have access to this content
European consumers’ preference for wines made from fungus-resistant grape varieties | Marc WEBER | DLR Rheinpfalz, Neustadt – Germany
You don't currently have access to this content
Characterization of tannins and prevention of Light-Struck Taste
You don't currently have access to this content
Optimised extraction and preliminary characterisation of mannoproteins from non-Saccharomyces wine yeasts (Carla Snyman et al. | South African Grape and Wine Research Institute, South Africa)
You don't currently have access to this content
The role and quantification of vitamins in wine: what do we know? | Marie Sarah Evers – Université Bourgogne Franche-Comté, AgroSup Dijon, France
You don't currently have access to this content
Viticulture adaptation practices in a changing climate | Stefano Poni | Università Cattolica del Sacro Cuore of Piacenza, Italy
You don't currently have access to this content
Typical wine: the effect of Organic, Biodynamic and Conventional production processes on the intrinsic and perceived quality | Valentina Canuti | Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) University of Florence, Italy
You don't currently have access to this content
New acacia gums fractions: how their features affect the foamability of sparkling base wines? | Rafael Apolinar-Valiente, Montpellier SupAgro – France
You don't currently have access to this content
How to reduce the use of sulphur without compromising wine quality | Fernando Zamora – Universitat Rovira i Virgili, Tarragona (Spain)
You don't currently have access to this content
Adaptation of Lactobacilli for low pH and SO2 development during MLF | Sergi Ferrer, ENOLAB (BioTecMed) University of Valencia – Spain
You don't currently have access to this content
First characterization of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices (Gabriel Dournes et al. | Univ Montpellier | INRAE | Institut Agro – France)
You don't currently have access to this content
2022
Advances in vinification processes, novel compounds and novel reactions | X. Wang, The University of Adelaide, Australia
You don't currently have access to this content
Advances in vinification processes, novel compounds and novel reactions | S. Dekker, Edmund Mach Foundation, Italy
You don't currently have access to this content
Advances in vinification processes, novel compounds and novel reactions | B. Sarmadi, University of Auckland, New Zealand
You don't currently have access to this content
Emerging non-thermal technologies applied to winemaking | Antonio MORATA, Universidad Politécnica de Madrid, Spain
You don't currently have access to this content
Carbon isotope labeling to detect source-sink relationships in grapevines upon drought stress and re-watering | Davide L. Patono et al., University of Turin – Italy
You don't currently have access to this content
Screening of aroma metabolites within a set of 90 Saccharomyces strains (R. Álvarez-Rafael | Montpellier SupAgro, France)
You don't currently have access to this content
Changes in grape-associated microbiome as a consequence of post-harvest withering | Tiziana Nardi, CREA Conegliano – Italy
You don't currently have access to this content
In line monitoring of red wine fermentations using IR spectroscopy (Kiera Lambrecht | Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI) – South Africa)
You don't currently have access to this content
The key role of Nitrogen in the aromatic expression of wines | Recording of the webinar held by Marco Li Calzi
You don't currently have access to this content
A new approach for sensory characterization of grapes: relationship with chemical composition | María Pilar Saenz-Navajas, INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO (ICVV), Logroño (Spain)
You don't currently have access to this content
Impact of spatial variation in vine vigour on the accumulation of methoxypyrazines in the rachis (Ross Sanders | The University of Adelaide, CSIRO, ARC TC-IWP – Australia)
You don't currently have access to this content
Good oenological practices for grapes contaminated by Botrytis | Recording of the webinar held by Dominique Delteil
You don't currently have access to this content
How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality? | Fernando Zamora – Universitat Rovira i Virgili, Tarragona (Spain)
You don't currently have access to this content
Understanding sweetness of dry wines: first evidence of astilbin isomers in red wines | Marie Le Scanff, ISVV University of Bordeaux – France
You don't currently have access to this content
Adaptation of Lactobacilli towards low pH and SO2 to develop MLF in base musts for sparkling wines (Sergi Ferrer | ENOLAB (BioTecMed) University of Valencia, Spain)
You don't currently have access to this content
Increasing autochthonous wine flavor diversity: the concept of friendly yeasts (Francisco Carrau | Faculty of Chemistry, University of the Republic, Montevideo, Uruguay)
You don't currently have access to this content
The effect of ultrasounds in Syrah wine quality is not dependent on the ripening or sanitary status of the grapes | Encarna Gómez-Plaza, University of Murcia, Spain
You don't currently have access to this content
(Bio)acidification of wines (Dr Ana Hranilovic | University of Adelaide , Australia)
You don't currently have access to this content
Late ripening cell death and shrivel in Shiraz (Steve Tyerman | Faculty of Sciences, The University of Adelaide, Australia)
You don't currently have access to this content
Evaluation of the effect of leaf removal timing in Chardonnay berries with regards to fruit composition and sunburn incidence (Joanna M. Gambetta | School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Australia)
You don't currently have access to this content
Colour stabilisation properties of oenological tannins during wine ageing | Adeline Vignault, University of Bordeaux (France)
You don't currently have access to this content
Revealing the origins of old Bordeaux wines using terpene quantification (Justine Laboyrie | ISVV, University of Bordeaux, France)
You don't currently have access to this content
Non-invasive quantification of phenolic content during red wine fermentations (Jose Luis Aleixandre-Tudo| University of Stellenbosch, South Africa)
You don't currently have access to this content
Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking
You don't currently have access to this content
Smoke impacted wines: evaluation of the impact of different amelioration techniques (Anita Oberholster | Department of Viticulture and Enology, University of California, USA)
You don't currently have access to this content
Chemoperception: insights from computational techniques (Alejandro Giorgetti | Laboratory of Applied Bioinformatics, University of Verona, Italy)
You don't currently have access to this content
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy (Robert Dambergs | University Charles Sturt, Australia)
You don't currently have access to this content
Effect of oenological tannins on wine aroma before and after oxidation | Elisabetta Pittari, University of Naples Federico II – Italy
You don't currently have access to this content
Use of ultrasounds to accelerate aging on lees of red wines
You don't currently have access to this content
From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits | Alexandre Pons, Université Bordeaux, ISVV – France
You don't currently have access to this content
Ultrasound technology: a new tool for low-input red winemaking processes | Andrea Natolino, University of Udine – Italy
You don't currently have access to this content
A new ML-based system for early and accurate vineyard yield forecasting | José Cuevas-Valenzuela, CRI-VCyT – Chile
You don't currently have access to this content
Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines | Diego Sánchez-Gimeno, University of Zaragoza – Spain |
You don't currently have access to this content
Energy Saving Technologies in Winemaking | Antonio Morata, Andrea Natolino and Massimo Pivetta
You don't currently have access to this content
Wine longevity and shelf-life (Maria Nikolantonaki | Institute of Vine and Wine Jules Guyot, University of Burgundy – France)
You don't currently have access to this content
What constitutes wine longevity and shelf-life? | Maria Nikolantonaki | University of Burgundy, France
You don't currently have access to this content
Eliminating Brettanomyces from oak wood with cold plasma at atmospheric pressure APCP | Lucía Gonzalez-Arenzana, Institute of Grapevine and Wine Sciences ICVV (Spain)
You don't currently have access to this content
How to monitor polyphenol content and lower oxidation risk | Christine Pascal, Enological Research Manager Vinventions
You don't currently have access to this content
Know thy enemy: oxygen or storage temperature? (Wessel du Toit | South African Grape and Wine Research Institute, Stellenbosch University, South Africa)
You don't currently have access to this content
How AI is helping winegrowers deal with adversities from climate change | Prof. Sigfredo Fuentes, The University of Melbourne (Australia)
You don't currently have access to this content
How to manage oxygen before and during bottling | Jean-Baptiste Diéval, Application Development Manager at Vinventions
You don't currently have access to this content
The valorisation of wine lees as a source of mannoprotein for food and wine application (Alberto De Iseppi | University of Padova)
You don't currently have access to this content
How to modulate the wine aromatic evolution by closure oxygen ingress | Christine Pascal, Enological Research Manager Vinventions
You don't currently have access to this content
Different cleaning and sanitation procedures of bottling machines: verification of effectiveness, water footprint and energy cost (Vincenzo Gerbi | DISAFA – University of Turin, Italy)
You don't currently have access to this content
2021
Water reduction practices in European wineries of different size | Jean-Michel Desseigne, IFV – French Institute of Vine and Wine (France)
You don't currently have access to this content
Wine and the art of emotion: best practices in Tuscany | Silvia Ghirelli, Wine Hospitality Manager – Food & Wine Tourism Expert
You don't currently have access to this content
Is it possible to express varietal thiols in red wines? | Recording of the webinar held by Marco Li Calzi
You don't currently have access to this content
New varieties for obtaining low alcoholic wines and characterization of one of the largest collection of grapevine rootstocks (Rocio Gil Muñoz | Istituto Murciano di R&S Agroalimentare)
You don't currently have access to this content
New varieties for obtaining low alcoholic wines and characterization of one of the largest collection of grapevine rootstocks (Gabriella De Lorenzis | University of Milan)
You don't currently have access to this content
Managing within field variability through precision viticulture: Italian case studies | Matteo Gatti, Department of Sustainable Crop Production – UCSC
You don't currently have access to this content
The taste of color and a model to match wine characteristics with consumer preferencesi (Maria Alessandra Paissoni | Universiti of Turin)
You don't currently have access to this content
The taste of color and a model to match wine characteristics with consumer preferences (Peter Klosse | The Academy for Scientific Taste Evaluation)
You don't currently have access to this content
Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning and qNMR metabolomics as a tool for wine authenticity (Inès Le Mao | University of Bordeaux)
You don't currently have access to this content
Grafted vines: X-Ray Tomography for assessing the quality and use of microorganism against the wood pathogens (Giuseppe Carella | University of Florence)
You don't currently have access to this content
Grafted vines: X-Ray Tomography for assessing the quality and use of microorganism against the wood pathogens (Anne-Sophie Spilmont | IFV)
You don't currently have access to this content
Focus on dried fruit aroma and key odorants of French Syrah of the northern Rhone valley (Olivier Geffroy | École d’Ingénieurs de PURPAN)
You don't currently have access to this content
Focus on dried fruit aroma and key odorants of French Syrah of the northern Rhone valley (Alexandre Pons | ISVV)
You don't currently have access to this content
The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile (Maria Reyes Gonzalez-Centeno | ISVV – France)
You don't currently have access to this content
The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile (Giorgia Perpetuini | University of Teramo)
You don't currently have access to this content
Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions (Silvia Motta | CREA)
You don't currently have access to this content
Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions (Ignacio Ontañón | University of Saragozza)
You don't currently have access to this content
Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions (Adeline Vignault | University of Bordeaux-ISVV)
You don't currently have access to this content
Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines (José Luis Aleixandre-Tudo | Università di Stellenbosch, Sud Africa)
You don't currently have access to this content
Malolactic fermentation in sparkling and red wines: new advances (Sergi Ferrer | University of Valencia)
You don't currently have access to this content
Malolactic fermentation in sparkling and red wines: new advances (Santiago Benito | University of Madrid)
You don't currently have access to this content
Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white winesi (S. Guri-Bairget | IRIAF Castiglia – La Mancia)
You don't currently have access to this content
Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines (D. Fracassetti | University degli Studi of Milan)
You don't currently have access to this content
Artificial intelligence (AI) helps face the adversities of climate change and gives an early and accurate forecast of vineyard yields (Sigfredo Fuentes | University of Melbourne)
You don't currently have access to this content
Artificial intelligence (AI) helps face the adversities of climate change and gives an early and accurate forecast of vineyard yields (José Cuevas-Valenzuela | CRI Viña Concha y Toro, Chile)
You don't currently have access to this content
Innovative methods of extracting mannoproteins from lees and accelerating autolysis (Antonio Morata | University Politécnica de Madrid)
You don't currently have access to this content
Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must (Robert Dambergs | Charles Sturt University)
You don't currently have access to this content
Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must (Laura Rustioni | University of Salento)
You don't currently have access to this content
Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must (Andrea Natolino | University of Udine)
You don't currently have access to this content
Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color (EWC | Presentazione di Ana Hranilovic)
You don't currently have access to this content
Yeast Biocapsules – a completely natural yeast immobilization technique for wine production | Minami Ogawa, University of Córdoba –University of California
You don't currently have access to this content
Techniques and products in harmony with sustainable viticulture (William Antonio Petrucci | CREA-VE)
You don't currently have access to this content
Techniques and products in harmony with sustainable viticulture (Giovanni Mian | University of Udine)
You don't currently have access to this content
Techniques and products in harmony with sustainable viticulture (Eleonora Cataldo | University of Florence)
You don't currently have access to this content
Resistance of V. vinifera to Flavescence dorée, Plasmopara viticola and Botrytis cinerea (Gicele Sbardelotto | University of Padua)
You don't currently have access to this content
Grapevine response to variable rate nitrogen fertilisation | Presentation by Prof. Stefano Poni at ENOFORUM Web Conference 2020
You don't currently have access to this content
Ultrasound-assisted extraction of anthocyanins and polyphenolic compounds in red lees | Pau Sancho Galán, Universidad de Cádiz, España
You don't currently have access to this content
Chitosan applications in vineyards and effects on gene expression | Rupesh Singh, Centro de Química de Vila Real, Portugal
You don't currently have access to this content
Use of cold plasma at atmospheric pressure to remove Brettanomyces from oak barrels (Lucía González-Arenzana | ICVV)
You don't currently have access to this content
Bark and grape microbiome of Vitis vinifera: impact of geographic patterns and agronomic management | Tiziana Nardi, CREA – Viticulture and Enology Research Centre, Italy
You don't currently have access to this content
Modulation at the periphery: what is the nose telling the brain | Stuart Firestein, Columbia University, USA
You don't currently have access to this content
Measuring water potential: when, where and why? | Luis Gonzaga Santesteban, Universidad Pública de Navarra, Spain
You don't currently have access to this content
Recent advancements on the light-struck taste in white wine | Daniela Fracassetti, Università degli studi di Milano, Italy
You don't currently have access to this content
Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors | Yohanna Alegre, LAAE, Universidad de Zaragoza, Spain
You don't currently have access to this content
Sterilizing with Pulsed Light | Antonio Morata, Polytechnic University of Madrid
You don't currently have access to this content
Key drivers of wine appreciation and consumption: a cognitive perspective | Dominique Valentin, CSGA, Agrosup Dijon, France
You don't currently have access to this content
Phenolic composition analysis for authenticating red wine from the Canary Islands | Dr. Jesus HERAS-ROGER, Cabildo de Tenerife
You don't currently have access to this content