Grape processing

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  New tools for biocontrol in the production of fine wines

  Olivier Pillet, Institute Oenologique de Champagne (F) ; Gianbattista Tornielli, Università di Verona (I)

  Video seminar Enoforum 2017: The growing need to reduce sulphite contents and changing climatic conditions have increased the microbiological risks associated with the pre-regeneration stages of wi...

  Published on: 18/06/2018

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  The chemical and sensory bases of the wine minerality

  Antonio Palacios, Universidad de la Rioja (E)

  The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som

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  Published on: 28/11/2017

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  Innovative processes for juice extraction and cleaning

  Carole Rapilly, Alfalaval - Gianmaria Ciman, Perfect Wine - Enrico D'Andrea, Vason Group - Donato Giuliani, Cantine Teanum

  This international partnership focused on the optimization of the centrifugal decanter used in white wine production. At present for white winemaking different pressing techniques are available, such

  Published on: 02/11/2016

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  The centrifuge decanter : an innovative equipment for continuous must extraction for the elaboration of quality white and rosé wines

  Jean-Michel SALMON et al.; INRA Pech-Rouge, France

  The development of technological equipment for both qualitative and continuous pressing remains a challenge in the enological field. In this sense, the horizontal screw decanter centrifuge, tech

  Price:25 €(Tax included)

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  Published on: 09/06/2016

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  Hot stabulation of white musts : a summary of two years of trials on this new promising technique

  Lucile PIC1, Jean-Luc FAVAREL2, Adrien DEBAUD1, Daniel GRANES1, Duret LAURENT 1, 1 Groupe ICV, Lattes-Florensac-Toulouges, 2 Le Matériel PERA, France

  Notable progress has been made in recent years on white and rosé winemaking practices (must protection against oxidation, maceration on lees, the use of non Saccharomyces yeast) The main obje

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  Published on: 25/02/2014

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  Improved understanding of varietal thiol precursors in grapes and wine

  David W. JEFFERY; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide

  This insightful series of studies has provided deeper insight into biochemical aspects of 3-MH precursor formation. The work has yielded unique knowledge about the dynamic nature of thiol precursor...

  Published on: 26/03/2013

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  Mechanical Transfer of whole grapes to the press without oxydation

  Fulvio MATTIVI, Mario POJER, Federico SIMEONI, Alberto ZAFFAGNINI

  During production, the most critical stages are that of the destemming and crushing, as well as the transfer of the juice into the press in an inert environment. Quick enzymatic oxidation reactions...

  Published on: 31/05/2010

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  Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must

  Manu Maggu, Robert Winz, Paul A. Kilmartin, Michael C. T. Trought, and Laura Nicolau, J. Agric. Food Chem., 55 (25), 10281–10288

  Early white winemaking operations are known to affect the extraction of grape skin compounds into the juice fraction, which will dictate their concentration in the resulting wine. Grape skin contac...

  Published on: 19/07/2008

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  ESTIMATION OF THE PHENOLIC MATURITY OF RED GRAPES USING THE STANDARD ITV METHOD

  CAYLA Laure and RENARD Romain– ITV France

  For several years, I.T.V. France has been working on a method to estimate the polyphenolic potential of red grape harvests, called the Standard ITV Method. This method could be suitable to provide ...

  Published on: 24/06/2008

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  CARBON BALANCE®: FROM THE VINE TO THE BOTTLE

  Sébastien Kerner & Joël Rochard, Institut Français de le Vigne et du Vin (ENTAV - IFV France)

  The climate is an important component for « terroirs ». Since 1898, the Swedish scientist Arrhenius had envisaged global warming due to the combustion of fossil fuels with the aim to fight against ...

  Published on: 24/06/2008

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  PANORAMA AND SYNTHESIS OF THE 8TH INTERNATIONAL OENOLOGICAL SYMPOSIUM OF BORDEAUX- JUNE 2007

  Sophie PALLAS, Oenologist

  Close to 200 communications, of which 42 were selected for the event extending over 2 days and a half, further completed by some twenty workshops: due to this extent, it is not possible to be exhau...

  Published on: 24/04/2008

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  VITICULTURAL FACTORS AND RESVERATROL IN GRAPES AND WINE

  Luigi BAVARESCO, Matteo GATTI, Maria Isabel van Zeller de Macedo Basto GONÇALVES

  The resveratrol is a phenolic compound synthesised by the herbaceous parts and by the skins and berry and is believed to have health properties. This substance belongs to the chemical species of th...

  Published on: 24/04/2008

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  MODERN APPROACH TO THE RED GRAPE QUALITY MANAGEMENT

  CELOTTI Emilio, CARCERERI DE PRATI Giuseppe, FIORINI Paolo

  The recent years were marked by a significant development in the laboratory analytical methods for the analysis of the polyphenols in the red grapes. However, for the measurement at the receiving o...

  Published on: 28/01/2008

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  STABILIZING COLOR IN RED WINES (II Part)

  Daniel GRANES, Jacques ROUSSEAU, Lucile BLATEYRON, Caroline BONNEFOND

  Contrary to what one might think, color stabilisation can not be completely dissociated with extraction for at least 3 reasons. First the actions carried out during vinification with maceration, as...

  Published on: 28/01/2008

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  PHENOLIC COMPOUNDS AND COLOUR STABILITY OF VINHÃO WINES: INFLUENCE OF WINE-MAKING PROTOCOL AND FINING AGENTS

  J.X. Castillo-Sánchez, M.S. García-Falcón, J. Garrido, E. Martínez-Carballo, L.R. Martins-Dias and X.C. Mejuto Food Chemistry 106 (1), 18-26,2008

  The purpose of this work is to study the evolution, over three selected harvests, of phenolic compounds and colour stability of red wines produced in the north of Portugal by means of two wine-making

  Published on: 26/01/2008

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