Grape processing
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P.M. Izquierdo Cañas et al, IRIAF; S. Guri Baiget et al, Carburos Metálicos S. A.
Is it possible to of replace SO2 partially or totally, by saturating the must with CO2?
Infowine Focus
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Recording of the webinar held by Luis Cotanda
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
L. Rustioni et al., Univ. Salento, Univ. Milano, Michigan State University
Tannins play an important role in wine quality and, depending on their chemistry, they can have positive or negative impact. Cellar technologies based on must and wine phenolic oxidation are widesp...
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:27 €(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:27 €(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:27 €(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:27 €(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:27 €(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:27 €(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:27 €(Tax included)
