By Paula Silva

Science & Wine promote 1-Day Conference “Wine Consumption in the Mediterranean Diet: A clarification about health effects” to be held in Porto at June 4 of 2020. The conference will take place in the Association of Port Wine Companies. Find out more

By Antonio Morata

TFrom the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. This Special Issue in Fermentation Journal intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. Find out more

By Astrid Buica and Mpho Mafata

The post of this week tries to answer the question if different wines could change in a similar manner when placed in similar conditions, regardless of the initial composition. The chemistry of the wines, related to factors such as clonal differences, grape ripeness at harvest, terroir, and winemaking practices, was highly variable between the initial wines. The authors concluded that storage conditions had similar effects on all the wines included in the experiment, except for one Sauvignon Blanc and one Chenin Blanc wines, both from the same winery. Find out more