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Bottling and Distribution

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  • M. MOUTOUNET(1), and VIDAL J.C. (2): (1)UMR- Sciences Pour l’Oenologie 2 place Viala 34060 Montpellier (2) Unité Expérimentale d’œnologie de Pech Rou
    In general, the presence of oxygen is potentially linked to wine alterations. In wine, oxidation depends on the oxygen concentration and on the time of enrichment. In general in enology, a forced o...
    Published on: 26/06/2007
  • Michel VALADE, Isabelle TRIBAUT-SOHIER, Denis BUNNER, Clément PIERLOT, Dominique MONCOMBLE, Dominique TUSSEAU, Technical Services of the CIVC
    Pasteur wrote in 1864, “wine is made, and matures, essentially transforming itself from a young wine to an older wine almost exclusively by the influence of air”. Yet, modern enology has largely si...
    Published on: 29/05/2007
  • It is the dawn of a new age in bag-in-box® for wine. Fifty years since the invention of the package, and more than 30 years since its first application for wine in Australia, bag-in-box is changing d
    Published on: 19/12/2006
  • Carole PUECH, S. VIDAL, J-F. PEGAZ, C. RIOU, P. V.UCHOT
    Once bottled, wines do not cease to evolve. In fact, the opposite occurs. The storage conditions of wines after bottling influence their quality and potential for long term conservation. Sensory and
    Published on: 19/11/2006
  • Costa, A.;Pereira, H. Journal International des Sciences de la Vigne et du Vin France, 2005, 39 (4) 209-218
    Image analysis techniques were applied on the surface of wine cork stoppers (tops and lateral cylindrical surface) of seven commercial quality classes to characterize their porosity. An increasing tr
    Published on: 23/07/2006
  • UK scientist and wine journalist, Dr Jamie Goode, has released a book on closures for wine. Goode, who has written extensively on technical matters associated with wine in recent years, has taken a b
    Published on: 23/06/2006
  • The Independent reports that the move away from traditional stoppers made of cork threatens the survival of one of Europe's most important wildlife habitats, according to a study by the conservatio...
    Published on: 20/05/2006
  • Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
    It is probable that in the future the majority of wine producers will be using closures with lower and more consistent oxygen permeation than the closures that they currently use. The greatest pote...
    Published on: 24/11/2005
  • Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
    An important outcome of the Australian Wine Research Institute's research on wine closures is the recognition that when a wine is bottled under different closures, different wines begin to be created
    Published on: 24/11/2005
  • J.P. Arriagada-Carrazana, C. Sáez-Navarrete E. Bordeu Journal of Food Engineering 2005, 68 (3) 363-368
    The effects to membrane filtration (using a pilot system with a 1.2 ìm prefilter and a 0.65 ìm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was stu...
    Published on: 01/11/2005
  • Fernando ESTEVÃO, AIR LIQUIDE – Portugal, Manager Agri-Food Market
    There are several economical and efficie
    Published on: 03/12/2004
  • Richard Gibson – Scorpex Wine Services
    Reductive winemaking is a technique that
    Published on: 28/09/2004
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