Grape processing
fjrigjwwe9r1argomenti:descrizione
Virtual Conference - from 23 to 30 June 2021
It is considered to be the most important scientific congress for the wine sector, due to the breadth of topics covered - from vine to glass - and due to the number and origin of the researchers wh...
Pau Sancho Galán, Universidad de Cádiz, España
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for re-use in food and nutraceutical matri...
Price:15 €(Tax included)
Antonio Morata, Polytechnic University of Madrid
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 ...
Price:27 €(Tax included)
The objective of this work is to evaluate the use of linear sweep voltammetry on disposable printed electrodes to make decision on harvest date to produce Sauvignon Blanc wines with fresh profile.
Mario Gabrielli, Ecole Supérieure d’Agriculture, INRA, Francia
Traditional analytical methods used for the measurement of grape maturity and its quality indexes have been proved to be normally sample-destructive, laborious and time-consuming, thereby limiting ...
Price:15 €(Tax included)
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...
Price:15 €(Tax included)
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...
Price:15 €(Tax included)
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...
Price:15 €(Tax included)
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...
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
Price:15 €(Tax included)
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
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, technol...
Price:15 €(Tax included)
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 objectives...
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...
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...
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...
