Published on September 4, 2024 by Faustine Milard
Accelerating the formation and concentration of age-related aromas in sparkling wines. Focus on English sparkling wines
Summary:
Belinda Kemp discusses methods of accelerating age-related aroma formation in English sparkling wines.
Highlights:
- Belinda Kemp presents research on aromas in English sparkling wines, focusing on base wines
- The National Institute of Agricultural Botany (NIAB) in England is dedicated to viticultural innovation
- Research examines the effect of chitosan addition on aromatic compounds in sparkling wines
- Studies show that temperature and calcium and magnesium ions influence Maillard reactions in wines
- Collaboration with the Flavor Center at the University of Reading aims to further the understanding of aromas in English wines
