If a wine seems “green”, “herbaceous”, or “vegetal”, aroma compounds called methoxypyrazines (MPs) could be responsible. MPs are particularly...
pyrazines
The aim of the study was to establish the influence of MOG (matter other than grapes) included in fermentation on the chemical and sensory profiles...
A study conducted in Australia looked at the effects of different percentages of whole bunch fermentation on Pinot noir and Shiraz wine chemistry...
A new remediation method for wines with elevated IBMP levels has been trialled using magnetic polymers, prepared in the same way as ordinary...