Bottling and Distribution
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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 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...
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...
Price:27 €(Tax included)
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...
Price:27 €(Tax included)
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...
Price:27 €(Tax included)
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...
Price:27 €(Tax included)
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 ...
