Bottling and Distribution

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  BOXED WINE TRENDS DRIVE BIB TECHNOLOGY ADVANCES

  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: 12/19/2006

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  EFFECT OF STORAGE CONDITIONS ON THE EVOLUTION OF BOTTLED WINES

  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: 11/19/2006

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  QUALITY CHARACTERIZATION OF WINE CORK STOPPERS USING COMPUTER VISION

  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 ...

  Published on: 07/23/2006

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  CLOSURE BOOK RELEASED

  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: 06/23/2006

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  CORK FOREST AT RISK FROM ALTERNATIVE CLOSURES FOR WINE

  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: 05/20/2006

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  TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 2

  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: 11/24/2005

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  TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 1

  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: 11/24/2005

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  MEMBRANE FILTRATION EFFECTS ON AROMATIC AND PHENOLIC QUALITY OF CABERNET SAUVIGNON WINES

  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: 11/01/2005

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  A SELECTION OF OENOLOGICAL GASES

  Fernando ESTEVÃO, AIR LIQUIDE – Portugal, Manager Agri-Food Market

  There are several economical and efficie

  Published on: 12/03/2004

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  REDUCTIVE WINEMAKING FOR WHITE WINES.

  Richard Gibson – Scorpex Wine Services

  Reductive winemaking is a technique that

  Published on: 09/28/2004

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