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Analysis

An electrochemical method for real time measurement of polyphenols during winemaking
By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
Published on: 03/02/2020
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VINIFICATION IN THE ERA OF GLOBAL WARMING: Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation
Dr. Simone Bellassai Chemist and Oenologist at CDR srl
The ability to determine these two important analytical parameters in real time, thus achieving the result in a few minutes, is an essential “plus" for the oenologist for optimum management of alco...
Published on: 11/07/2017
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Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
Lucile PIC et Jacques MATHIEU, GIE ICV VVS
In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
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Published on: 16/01/2017
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Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras
Olivier Geffroy, IFV Sud-Ouest (F)
Rotundone is a grape derived aroma compound responsible for peppery notes in red wines. It has been identified at concentrations surpassing its perception threshold in several red international
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Published on: 31/03/2016
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New interpretations of wine softness concept
Axel MARCHAL – I.S.V.V. Bordeaux, France; Antonio GRAZIETTI – Laffort Italy
The concept of “sucrositè”, ie the ability of a wine to cause a sweet / savory sensation although there are no sugars, is a term widely used by expert wine tasters. So far there was no solid exp
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Published on: 18/11/2015
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Rapid method for ascorbic acid determination
Gloria DIMITRI, Andrea PIVA, Giuseppe ARFELLI, Ren MENGJIA; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo
L-ascorbic acid in wines offers an antioxidant action that is efficient, immediate and even more intense than sulfur dioxide, even though it cannot substitute it. In comparison to sulfur dioxi
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Published on: 15/04/2015
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Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
Vezzulli Silvia, Edmund Mach Fundación, San Michele all'Adige (TN)
In grapevine (Vitis vinifera L.), accumulation and fixing of somatic mutations represent frequent events, allowing growers to select and propagate new cultivars. Among spontaneous somatic muta
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Published on: 04/02/2015
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Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities
Charles Frohman1, Doris Rauhut2 and Ramón Mira de Orduña3; 1Department of Food Science, Cornell University, USA, 2Fachgebiet Mikrobiologie und Biochem
In the last decade, a variety of process analysis devices have been introduced which allow winemakers to monitor alcoholic fermentations. These systems visualize the fermentation rates and progress...
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Published on: 24/09/2013
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Rapid detection and identification of yeasts in must and wine by flow cytometry and fish
Olga LUCIO, Isabel PARDO, Sergi FERRER; ENOLAB – Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa. Universitat de València, Spain.
Flow cytometry (FC) can be considered a useful method for microbiological quality control in wineries, and for the investigation of the growth dynamics of microorganisms in wine. <
Published on: 09/09/2013
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Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines
M.J. Herderich, T.E. Siebert, M. Parker, D.L. Capone, C. Mayr, P. Zhang1, O. Geffroy2, P. Williamson, I.L. Francis; The Australian Wine Research Insti
The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine from a number of varieties including Shir
Published on: 12/06/2013
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Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
BARON M.1*, FIALA J.2; 1 Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University Brno Czech Republic, 2 Department of Ferme
Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination...
Published on: 16/05/2013
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Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage
J. COULON(1), V. RAFFESTIN(2), M. BELLAN(1), A. LONVAUD-FUNEL(3) ; (1) Microflora et Unité de recherche ŒNOLOGIE, ISVV, (2)Chambre d’Agriculture de l
This work confirms that B. bruxellensis development can be tempered by SO2 addition if a sufficient molecular concentration of 0.8 mg.L-1 is achieved. However differences do exist among strains in ...
Published on: 09/01/2013
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A metabolomic approach to the study of wine micro-oxygenation
ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive
Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPL...
Published on: 02/07/2012
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Wine colour: prepare, extract and maintain
Vincenzo GERBI*, Enzo CAGNASSO, Fabrizio TORCHIO, Simone GIACOSA, Alberto Caudana, Luca ROLLE; University of Torino - DIVAPRA – Food Technology Depart
The need to have access to information about grape phenolic potential has lead to the development of rapid methodologies based on different analytic techniques that can predict with sufficient accu...
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Published on: 02/11/2011
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Filling the gap – How do sensory and marketing attributes interact in consumers’ wine choice?
S. MUELLER1, P. OSIDACZ2, I.L. FRANCIS2, L. LOCKSHIN1. 1 Ehrenberg-Bass Institute for Marketing Science, University of South Australia,2 The Australia
When viticulturists and oenologists produced flavours and aromas that are positively perceived by consumers in blind tastings, the question remains how much they actually influence consumers’ wine ...
Published on: 09/02/2011
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Colour dynamics in wines made from co-ferments of Vitis vinifera L. Syrah and Viognier
Rod CHITTENDEN1*, and Paul A. KILMARTIN2; 1 Senior Lecturer Wine Science, Eastern Institute of Technology , New Zealand, 2 Director Wine Science, The
Anthocyanin-derived pigment profiles in a series of 100% Vitis Vinifera L Syrah and 2, 5, and 10% co-ferments with crushed destemmed Vitis Vinifera L Viognier were compared, using spectroscopic, pr...
Published on: 13/09/2010
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