Over the last few decades, there has been considerable interest in studying wine oxidation.
This review paper provides a comprehensive overview and analysis of the molecular …

There is indeed a tremendous increase in biotechnological production on a global scale,
more and more innovative bioprocesses, therefore, require to perform ideally not only in a …

Background and goals Aluminum cans represent an alternative wine packaging, offering a
wide range of styles. Despite the fast-growing nature of the product category and the great …

Twenty oenotannins from different botanical origins were studied in model wine solution (1
g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation …

Combined with real-time monitoring of density and temperature, the control of the redox
potential provides a new approach to influencing cell metabolism during growth, cell viability …

Fruity aroma is a crucial element in reflecting the flavor of wine, believed to be closely linked
to esters and higher alcohols associated with the oxidation-reduction potential (ORP) of …

The medium-chain fatty acid ethyl esters (MCFAEEs) are a group of important aroma
compounds generated during wine production. Wine alcohol fermentation involves several …

Municipal facilities can generate odors caused by substances such as fatty acids,
organosulfur compounds, aldehydes, and inorganic gases, especially H2S. Identifying an …

In wine technology, the on-line measurement of redox potential is a fast, accurate, and
reliable measurement that provides insight into the metabolism of Saccharomyces …

Red wine contains polyphenols which are extracted during the winemaking process.
However, winemaking is not an extraction; therefore, the resulting byproducts still have a …