italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Application of activated charcoal made from vine shoots. Relationship between their physicochemical and textural characteristics and the impact on color and aromatic properties of wines
  • Botrytis Bunch Rot: a complex disease requiring integrated control
    Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA
    Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure ...
    Published on: 26/04/2017

Application of activated charcoal made from vine shoots. Relationship between their physicochemical and textural characteristics and the impact on color and aromatic properties of wines

M. Esperanza Valdés Sánchez, Centro Investigaciones Cientificas y Tecnológicas Extremadura, Spain

Application of activated charcoal made from vine shoots. Relationship between their physicochemical and textural characteristics and the impact on color and aromatic properties of wines
Pictures

In the present study, vine shoots (VS) of the cv. Cavernet-Sauvignon were used as the raw material for the preparation of activated carbons. The activated carbons (ACs) were prepared by physical (air, CO2 or steam) or chemical (H3PO4, ZnCl2 or KOH) activation.

The ACs were characterized and valuable information regarding their chemical composition, texture, and surface chemistry was obtained. 

Activated carbons were added to a white varietal wine in doses of 50 g hL-1 and concentrations of phenolic substances (total polyphenol, flavonoid, hydroxycinnamic acids and brown polymers), chromatic characteristics (IC and TC) and the aromatic composition (alcohols, carbonyl compounds, acetates, esters and acids) were measured before and after the treatment.

With the aim to find the most desirable charcoal’s characteristics for the in the wine industry, correlations between the parameters analyzed in the charcoals and the impact on chromatic and aromatic properties of wines were analyzed.

Paper presented at the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 20/02/2017
Item available in italiano spagnolo
Premium Contents Area
  • START THE VIDEO (Esperanza VALDES SANCHEZ, 21 min)
Price:25 €(Tax included)
Related sheets
  • One year of unlimited access to all the contents of the internet review
    Subscribe to have access to all the videos and technical articles uploaded on the website!
    Price:60 €(Tax included)
    Published on:06/09/2016
  • Have direct and unlimited access to one or more products
    The freedom to buy with a click only the document or video you are interested in
    Published on:06/09/2016
  • Autolysis induction in Saccharomyces bayanus by using high-pressure homogenization
    Piergiorgio Comuzzo, Dipartimento Scienza degli Alimenti, Università di Udine, Italy
    Yeast derivatives are used in winemaking for several applications, such as the release of polysaccharides and mannoproteins; they are obtained by inducing yeast autolysis by thermal or enzymatic tr...
    Price:25 €(Tax included)
    Published on:24/01/2017
  • Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:18/09/2017
  • Bertrand Robillard, Institut Oenologique de Champagne ; Mathieu Cassien, CNRS UMR 7273, Institut de Chimie Radicalaire, Aix-Marseille Université
    There is a growing interest in the search for innovative products that meet current expectations in terms of wine healthiness. The derivatives of chitin, the most abundant polymer on Earth after ce...
    Price:25 €(Tax included)
    Published on:20/10/2016
  • Video Clip - Grapevine Trunk Diseases #1 - Symptoms and Epidemiology
    All the informations you need to know to recognize the Grapevine Trunk Diseases
    With this video you will learn how to recognize the symptoms of the most common Grapevine Trunk Diseases: Esca complex, Eutypa dieback and Botryosphaeria dieback. In this video is also shown a simp...
    Published on:29/05/2017
© All Right Reserved
powered by infonet srl piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +