Eduardo Agosin

TL;DR: It is demonstrated that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking.

TL;DR: The results of cell concentration experiments showed that in spite of lower sugar uptake, adding biomass from sluggish cultures not only reduced the time to finish a problematic fermentation but also was less likely to affect the quality of the resulting wine as it did not alter the chemistry of the must.

TL;DR: A new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins and results represent the first step in the development of a spectroscopic methodology for the quantification of several phenolic compounds that are critical for wine quality.

TL;DR: Both iron and oxalic acid are involved in cellulose depolymerization by brown rot fungi, suggesting that both iron and iron-chelating agent are involvedIn conclusion, G. trabeum amended with desferrioxamine were unable to lower the degree of polymerization of cellulose or to oxidize C-labeled oxali acid to the extent or at the rate that control cultures did.

TL;DR: In this paper, the effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel de Alejandria and Moscadel rosada, was monitored over two seasons.