» Grape processing

Grape processing

The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
Antonio Morata, ETSIAAB, Universidad Politécnica de Madrid, Spain
Winner of the SIVE OENOPPIA Awards 2019: UHPH treatment led to the total elimination of grape microorganisms considering an initial population of 6-log CFU/mL of wild yeasts and fungi, and approxim...
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Published on: 19/09/2019
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Near-infrared spectroscopy and hyperspectral imaging: non-invasive and rapid techniques to determine the composition of intact grapes
Maria P. Diago, ICVV, Universidad de La Rioja, CSIC
In the last decade, the use of non-invasive technologies to characterize nutritional, physiological or grape composition parameters has grown considerably in vitiviniculture. NIR spectroscopy and h...
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Published on: 03/09/2019
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Improved methodology for early and accurate vineyard yield forecasting
Ana CALDEIRA, CRI, Viña Concha y Toro, Chile - Instituto Superior de Agronomia, Portugal
Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking op- erations. High errors in yield forecasting can be found in the wine industry, mainly due to the h...
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Published on: 22/07/2019
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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
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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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