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 potential risk of such a scenario is the danger of wines producing ‘reductive’ characters after bottling.

Published on 11/24/2005

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E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...

Published on:08/10/2005

A mechanistic investigation of H/D scrambling processes in flavonoids

Federico Bonaldo1, Fulvio Mattivi2, Daniele Catorci & Panagiotis Arapitsas3, Graziano Guella1, 1 Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy; 2 Depar...

Published on:06/18/2018

A microbial overview of Txakoli wine: the case of three appellations of origin

Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...

Published on:06/11/2018

A microwave digestion ICP-MS method for grapevine bark elemental profiling

Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland

Published on:06/17/2018

A new device for stabilisation of white wines throughout a continous flow system

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...

Published on:01/15/2020

A new life for winemaking lees: from waste to photovoltaics

Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia

The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...

Published on:09/09/2020