As a pre-fermentative practice, cold may facilitate the extraction of grape compounds,
resulting in differentiated wines. To explore the potential of these practices, extensive …

BACKGROUND Pellicular macerations in the vinification of white wines involve the contact
of grape skins and seeds with the must before, during or after alcoholic fermentation. Pre …

Non-Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of
wine aroma profile. However, this strategy is rarely mentioned in the process of fortified …

In the present work, we have studied the effect that some extraction techniques, such as
ultrasound or microwaves, produce on the aroma of red wines, when applied to processes of …

In white wine production, the technique consisting of freezing whole or crushed grapes
usually increases the levels of aroma-related compounds in the final wine products …

Highlights Pre-fermentative cryogenic treatments as a tool to increase the varietal thiol levels
in Sauvignon blanc and Chenin blanc wines. Cryogenic pre treatment technologies as an …

The effects of prefermentative cold skin-contact technique using Malvasia aromatica were
studied as a first step to adapt to the climate change related effects in order to intensify the …

There are different oenological processes in the production of red wine that have a crucial
impact on its quality and cost. Some of them are the pre-fermentative maceration phase, or …