Synergy between HPTLC and HPLC-DAD for the investigation of wine-making by-products
By Tatiana Bernardi, Olga Bortolini, Alessandro Massi, Gianni Sacchetti, Massimo Tacchini and Carmela De Risi
This post is a summary of recently published results concerning the investigation of wine-making by-products by synergistic use of high-performance thin-layer chromatography (HPTLC) and high-performance liquid chromatography with diode array detection (HPLC-DAD). This work fits into a more general context related to the revalorization of agri-food by-products, which is extremely current for both environmental and economic reasons. Find out more
Fertility and Wine
By Shaun R. McCann
One may well be skeptical about the claims made for the purported health benefits of wine, but beware of questioning Greeks bearing gifts, and surely nobody can, in good faith, deny the mood enhancement that moderate wine drinking can bring? True, when it is abused it can have disastrous and life-destroying consequences, especially when in conjunction with addictive tendencies. However, when consumed in sensible quantities, it can be and is, as the Greeks realized, one of life’s great pleasures. Find out more
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
By Vicente Ferreira
Results from this paper are stimulating for the flavor industry. It suggests that all simple fragrance materials could be advantageously replaced by much smaller levels of complex mixtures.
ABOUT ME
My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area.
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