italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » Bottling for long shelf-life: new findings on how to bring your wine in the best conditions to consumers

Bottling for long shelf-life: new findings on how to bring your wine in the best conditions to consumers

Prof. Maurizio Ugliano, University of Verona

Bottling for long shelf-life: new findings on how to bring your wine in the best conditions to consumers

Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. It’s intended as the overall evolution of sensory quality, the complex result of many different factors, not only oxidation but also contribution of non-oxidative reactions, not only aroma evolution but also mouthfeel evolution.

The window during which a wine can express it’s improved and optimal sensory qualities is sometimes very large, but sooner or later, the decline of quality will come in, and this is usually associated to an excess in oxidation unless some other fault kicks in, such as a microbial taint.

So how can we better manage the variable presence of oxygen within the wine lots, and precisely manage preservatives? Which is the right closure choice for different styles of wine, and how can we estimate our wines sensitivity to oxidation? What about the effects of temperature during shipment on wine’s quality? Watch this video recording of the seminar held by Associate Professor at the University of Verona, Maurizio Ugliano, for a detailed and concise explanation, which will help you in your decision making.

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 11/30/2021
Premium Contents Area
  • VIDEO SEMINAR (Maurizio UGLIANO, streaming 50 mins)
Price:47 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,640137