The Italian wine appellations system is organized in hundreds of origin wines, with unique
characteristics that are protected with many denominations of origin. The aim of this work …

Red wine colloids, crucial in determining wine quality and stability, are understudied due to
inadequate techniques for studying them effectively in the natural wine environment …

Gas-chromatography/mass-spectrometry and sensory descriptive analyses were applied to
provide new data on volatile and olfactory properties of Aglianico and Primitivo (Zinfandel) …

The polyphenol extraction and evolution during a traditional 14-day fermentation of the
Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time …

Colloids are responsible for undesirable haze formation in wine. Here, we characterized 20
colloid batches after isolation by ultrafiltration of musts and wines from five cultivars obtained …

Astringency is an essential sensory attribute of red wine closely related to the saliva
precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical …

Current research trends in oenology concerned with contemporary issues that are of
outmost important for the success of the wine industry. Some of the key aspects investigated …