italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Enoforum Web Conference 2021
  • » The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile

The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile

Maria Reyes Gonzalez-Centeno, ISVV; Giorgia Perpetuini, University of Teramo

The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile

This week we offer you two more very interesting short speeches from the first Enoforum Web Conference, where the results of research on the use of alimentary films and chips in wines, with the overall goal of improving aroma profiles, were presented.

Maria Reyes González-Centeno from the ISVV - Institut des Sciences de la Vigne et du Vin in Bordeaux - presented her work entitled “Alimentary film to reduce cork taint and improve wine organoleptic quality”. As still today, wine quality may be compromised by mouldy off‒flavours related to cork taint, her focus was on assessing the efficacy of an alimentary plastic film for reducing it, as well as examining the potential impact on the colour, phenolic, aromatic and sensory attributes of wine of the film. Does the film reduce the initial TCA content of the treated wines? How does the contact of different duration impact on the wine characteristics overall?

Next, Giorgia Pepetuini of the University of Teramo - Faculty of Bioscience and Technology for Food, Agriculture and Environment – presented her study concerning Candida zemplinina (synonym Starmerella bacillaris). Candida zemplinina is frequently isolated in grape must in different vitivinicultural ares and strains of it in combination with S. cerevisiae have been proven to have enological significance, as wines made from this mixed starter are characterized by higher amounts of glycerol and esters. This investigation focuses on discovering the ability of C. zempleninna to adhere on oak chips and stainless-steel surfaces and analyze the impact of oak surface-associated C. zemplenina cells on fermentation kinetics and volatile profile of wine. Giorgia demonstrates how the biofilm formatted by C. zemplinina can contribute to wine aroma profile in her work entitled “Effect of Candida zemplinina oak chips biofilm on wine aroma profile”.

Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

 

Published on 07/28/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Maria Reyes GONZALEZ-CENTENO, streaming 8 min)
  • VIDEO SEMINAR (Giorgia PERPETUINI, streaming 8 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    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...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    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...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    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...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,140625