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In southern Mediterranean areas, vineyards are facing the combination of increasing air temperature, drought and frequency of extreme events (e.g., heat waves) due to climate change. Since most of the berry growth and ripening phases occur during the aridity period, such environmental constraints are responsible for limitations in yield and berry q...
The effect of the main grape organic acids (tartaric, malic and citric) on the degradative oxidation of red wine was investigated by NMR, HPLC and spectropho-tometry. Wines featuring the same pH value of 3.2 with different combinations of organic acids were prepared. Results showed that tartaric acid preserved native anthocyanins from oxidative deg...
The addition of enological tannins is a practice admitted and widely used to improve wine phenolic compositions. Although wine ageing is an oxidative process involving phenolic compounds and acetaldehyde production and consumption, the effect of enological tannins on the acetaldehyde and chromatic and phenolic changes of a red wine during oxidation...