Bottling and Distribution
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Jean-Baptiste Diéval, Application Development Manager at Vinventions
How to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolut...
Price:47 €(Tax included)
Christine Pascal, Enological Research Manager Vinventions
Aromatic profile of a bottled wine evolves mainly under the influence of oxygen to which it is exposed at bottling and during bottle aging. The closure permeability is therefore an essential choice...
Price:47 €(Tax included)
Stephanie Pougnet, Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences and Arts Western Switzerland
Could keg wine served on tap be seen as a sustainable-oriented innovation that benefits all wine industry stakeholders?
Vincenzo Gerbi, DISAFA - University of Turin (Italy)
Protecting wines from pollution and contamination is fundamental, in order to avoid spoilage and preserve the quality and integrity of bottled wines. Through experimental activity the effectiveness...
Price:47 €(Tax included)
Prof. Maurizio Ugliano, University of Verona
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. ...
Price:47 €(Tax included)
Nir Levav, oenologist, Vinext technical manager
The results of the reduction of acetaldehyde, hydrogen sulphide and carbon dioxide
The use of pulsed light (PL) in food technology dates back to the 1970s. New research shows PL may not modify the product sensorial properties nor its nutrimental benefits but would afford the redu...
Volker Schneider
Screw caps differ in the oxygen barrier effect of their sealing inserts. Too much oxygen promotes oxidative ageing, too little oxygen promotes reductive ageing. Reductive ageing under hermetically ...
Daniela Fracasssetti, Antonio Tirelli, Università degli Studi di Milano
Causes and effects of light-struck taste, with novel and sustainable strategies to counteract the problem.
Daniela Fracassetti, Università degli studi di Milano, Italy
Aware of the reaction that generates the compounds responsible for LST in our white wines, when exposed to light, how can we further prevent this fault? Ever wondered which antioxidant compounds ca...
Price:27 €(Tax included)
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine f
Price:27 €(Tax included)
Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanthiol and dimethyl sulfde responsible for like-c...
Price:27 €(Tax included)
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Piergiorgio Comuzzo, DI4A, Università di Udine (I)
The voltammetric approach has allowed to discriminate wines made of various variety as well as to find existing correlation between voltammograms and the oxygen consumption or the wine resistance t...
Price:27 €(Tax included)
Vincente Ferreira, Laboratorio de Análisis del Aroma y EnologÃa (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...
