Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines
D. Fracassetti, DeFENS - Università degli Studi di Milano; S. Guri-Baiget, IRIAF (Castiglia - La Mancia)
Here are two more very interesting talks from the first online Enoforum Web Conference, where the results of research into thiol precursors and pre-fermentative saturation of grape must with CO2 were presented.
What exactly are varietal thiols? And what do they impart to wines? These questions will be answered, including an explanation of the role of the grape must extraction stages on the content of volatile thiol precursors in the must fractions, as well as the effect of the addition of sulphites and copper ions, studied by Daniela Fracassetti of the University of Milan in her work entitled "Influence of pre-fermentative stages on varietal thiol precursors".
The aim of the work presented by Sonia Guri-Bairget from the Instituto Regional de l'Investigación y Desarrollo Agroalimentario y Forestal - IRIAF - was to study the possibility of partially or completely replacing sulphur dioxide in the production of white wines by pre-fermentative saturation of musts with CO2. In the work entitled "Pre-fermentative saturation of grape must with CO2 to obtain white wines with low SO2 content", the various experimental phases of the investigation will be explained, as well as all the parameters analysed, always comparing them with untreated wines.
Video of the works presented at the Enoforum Web Contest 2021 during the Enoforum Web Conference (February 23-25, 2021)
Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) gives the right to access for one year to all the documents published on the site, including the historical archive (click here)
Published on 06/22/2021
Item available in
Premium Contents Area
VIDEO SEMINAR (Daniela FRACASSETTI; streaming 7 min)
VIDEO SEMINAR (Sonia GURI-BAIGET; streaming 7 min)
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.