There are many characteristics that combine to create a quality wine, including color, aroma, and flavor. Similar to red wine, rosé wine color is likely due to the presence of anthocyanins originating from the skins of the grape, as well…
Category: Enology
Selection of Brancellao Grapes from a Specific Location on a Cluster May Create Different Styles of Wine
According to many studies, the aromatic composition of grape berries may provide information for predicting the quality of the finished wine. Aromatic compounds in the grape berry come from metabolic processes, mainly in the forms of terpenes, norisoprenoids, benzenes, and…
Noble Rot Affects the Aromatic Composition and Quality of Amarone Wine
For certain wines, infections of the fungus Botrytis cinerea (grey mould) are sought after and desired. This “Noble Rot” refers to the stage of Botrytis cinerea infection that results in a positive impact on the quality of wines, most notably in…
Thermal Pre-Treatment of Non-Alcoholic “Wine-like” Beverages Create a Functional Food Without the Buzz
We’ve all read about the health benefits of red wine. Antioxidants and polyphenols in wine have been shown to benefit many different health concerns, including (but not limited to) cancer, cardiovascular diseases, neurodegenerative diseases, and obesity. Because of these vast…