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Bottling and Distribution

Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
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Reduction and oxidation in wine and their impact on volatile sulfur compounds
Vincente Ferreira, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Published on: 12/06/2019
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Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices
Panagiotis Arapitsas, Fondazione Edmund Mach (ITA)
Both oxygen and antioxidants are crucial in winemaking and a good enologist has to find the optimum equilibrium to produce quality wines. In the winery oxygen can be easily managed, but it is trick...
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Published on: 19/03/2019
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Good practices for bulk and bottled wine trading
Simon Nordestgaard, Australian Wine Research Institute
VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
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Published on: 30/01/2019
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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism
Ricardo Chagas, LAQV Requimte, Universidade Nova de Lisboa (POR)
VIDEO SEMINAR ENOFORUM 2018: a new model is proposed by this research group which is mainly based on the experimental identification of sulfur dioxide as the non-proteinaceous factor that induces w...
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Published on: 11/12/2018
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Stability of SO2: recent observations and practical implications
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
Published on: 12/07/2018
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Wine-Oxygen-Antioxidants: How to address more effectively the winemaker choices
Panagiotis ARAPITSAS, Dipartimento di Qualità Alimentare e Nutrizione, Fondazione Edmund Mach San Michele all’Adige
Finalist of the International SIVE OENOPPIA awards 2017: this video describes the role of different metabolites in the sulfonation reactions and shows how a better knowledge of such mechanisms can ...
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Published on: 21/06/2018
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Deciphering the wine ageing bouquet - Sensory and molecular study of a complex olfactory concept
Magali Picard, ISVV, Université de Bordeaux (F)
Finalist of the International SIVE OENOPPIA awards 2017: a molecular study, targeting classes of aromatic compounds formed or preserved during bottle ageing, identified the key contributors to the ...
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Published on: 09/05/2018
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Potassium polyaspartate-based products: the revolution in tartrate stabilization of wine
Gianni Triulzi, Enartis (I), Paola Domizio, GESAAF, Università di Firenze (I), Ricardo Lopez, Universidad de Zaragoza (E)
The audiovisuals proposed in this item, presented in a module dedicated to this new additive at Enoforum 2017, describe the main strengths of this molecule.
Published on: 13/12/2017
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Protein haze formation in white wine – the critical involvement SO2 in protein aggregation mechanism
Ricardo Chagas, Luisa Pinto Ferreira, Ricardo Boavida Ferreira, Ana Lourenço; LAQV REQUIMTE, Universidade Nova de Lisboa (P)
SIVE OENOPPIA 2017 AWARDS WINNER: video of the presentation by Ricardo Chagas at Enoforum 2017
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Published on: 13/11/2017
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The stability of quercetin
Michel MOUTOUNET, INRA Pech Rouge
Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of cha...
Published on: 02/11/2017
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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
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
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Published on: 20/02/2017
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Enological approaches to the prevention and cure of light-struck wine fault
Davide Camoni, Enoconsulting; Jordi Encinas Herrando, DeFENS, Università di Milano; Maria Manara, Dal Cin Spa
Lightstrike is a sensory defect that mainly affects white wines that have been exposed to ultraviolet light between the 370 and 450nm wavelenghts and is caused by the degradation of riboflavin and ...
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Published on: 30/11/2016
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When and why oxygen is bad to wine? The key role of aldehydes
Vicente FERREIRA, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza, Spain
Oxygen helps wine aging, but in certain circumstances it can be dangerous (browning, formation of oxidative components, etc). The fundamental question that Vicente Ferreira tries to answer in hi
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Published on: 23/05/2016
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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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