Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
New potential tools to monitor the health of the vine, measure phenology, vigour and estimate yield. Simplify daily vineyard work by using Process2Wine, an intelligent solution for viticulture and ...
Pulsed light (PL) is a non-thermal antimicrobial technology which can be used in processing grapes to reduce initial microbiota, control alterations caused by fungi, yeasts or bacteria, as well as ...
V. Martin, L. Fariña, K. Medina, M. J. Valera, E. Boido, E. Dellacassa, A. Mas, F. Carrau; Univ. República, Uruguay; Univ. Rovira i Virgili, Spain
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of ...
M. Petrozziello, F. Torchio, F. Piano, S. Giacosa, M. Ugliano, A. Bosso, L. Rolle, CREA-Asti, Università degli Studi di Torino, Università di Verona
Given the economic and qualitative importance of Nebbiolo-based wines, this research sought to explore the effect of increasing oxygen doses on four wines made from Nebbiolo grapes hand-picked in B...
Encarna Gomez-Plaza, Departamento de TecnologÃa de Alimentos, Nutrición y BromatologÃa, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its only
Alice Agarbati et al. Università Politecnica delle Marche, Italy
The native Saccharomyces cerevisiae DiSVA 151 strain (Dep. of Life and Environmental Sciences, Polytechnic University of Marche, Italy) isolated from Verdicchio grapes and selected for its oenologi...
RocÃo Velázquez and Manuel RamÃrez; Univ. degli Studi di Padova, Italy – Univ. de Extremadura, Spain.
Torulaspora delbrueckii is probably the most suitable non-Saccharomyces yeast for winemaking. This is because it has a good fermentation performance compared to other non-Saccharomyces yeasts that ...
RocÃo Velázquez, Paolo Antoniali, Alberto MartÃnez and Manuel RamÃrez; Univ. di Padova, Italy, Italiana Biotecnologie SRL, Univ. de Extremadura, Spain
Despite the intensive use of selected wine yeasts, there is still a margin for technological improvement. Previous studies on yeast genetics have shown that many of their characters, which determin...
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