title: Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures.
abstract: Wine is one of the most popular alcoholic beverages in the world, although it is mainly consumed in European and South American countries. Several thousand years have passed since the product of grape fermentation was accidentally discovered. Over the last 100-150 years, winemaking has been completely revolutionized in terms of procedures and equipment. This work is aimed to give a comprehensive overview of the consolidated use of winemaking innovations that are still in the development stage or already applied to commercial products. Their effects on physical, chemical, and sensory characteristics of wines will also be discussed in comparison with the consolidated vinification procedures.
authors: a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy.
authors: Antonietta
authors: A
authors: Baiano
authors: a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy.
authors: Carmela
authors: C
authors: Scrocco
authors: a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy.
authors: Grazia
authors: G
authors: Sepielli
authors: a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy.
authors: Matteo Alessandro
authors: MA
authors: Del Nobile
mesh_terms: D005285:Fermentation; D005524:Food Technology / Q000379:methods*; D006801:Humans; D012677:Sensation; D014920:Wine / Q000032:analysis* / Q000592:standards
keywords: Cryomaceration; hyper-oxygenation; micro-oxygenation; reductive method; reductive winemaking; thermomaceration