Grape processing

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  PROPOSAL FOR AN ALTERNATIVE PRODUCT TO ACIDIFY GRAPE MUSTS AND WINES

  Emilio CELOTTI, Paolo FIORINI, Sabrina CANTONI, Salvatore MARINO

  The possible use in winemaking of the cluster removed in thinning performed at the color change, as source of malic acid has been studied. The grape removed during the cluster thinning in the month...

  Published on: 20/12/2007

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  USE OF A YEAST PROTEIN EXTRACT IN A CLARIFICATION TESTS FOR WHITE MUSTS AND FOR A BOURGOGNE RED WINE

  Claudine Charpentier & Michel Feuillat

  Under a regulation more and more limited for the enological adjuvant the wine enrichment with compound already naturally present is a more and more prospected path. One example is the use of yeast ...

  Published on: 29/10/2007

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  APPLIED TECHNOLOGY, MARKETS AND PRODUCTION ATTITUDES OF “ORGANIC” WINE PRODUCERS IN EUROPE

  Gianni TRIOLI and Cristina MICHELONI- Vinidea and Italian Association of Organic Farming

  Within the ORWINE project, a VI FP project funded by EU Commission to obtain scientifically based recommendations for the development of an EU “organic wine” regulation, a wide survey among organic...

  Published on: 25/07/2007

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  SOIL AND WINEGRAPE QUALITY IN BIODYNAMICALLY AND ORGANICALLY MANAGED VINEYARDS

  Jennifer R. Reeve1,*, L. Carpenter-Boggs1, John P. Reganold, Alan L. York, Glenn McGourty and Leo P. McCloskey

  Wines produced from biodynamically grown grapes have received increasing attention. Similar to organic agriculture, biodynamics eliminates synthetic chemical fertilizers and pesticides. The primary...

  Published on: 11/09/2006

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  PREFERMENTATIVE COLD MACERATION IN PINOT NOIR WINEMAKING

  Ponte, C.;Cravero, M. C.;Bonello, F.;Pazo Alvarez, M. C.;Olivero, M.;Di Stefano, R Rivista di Viticoltura e di Enologia, 2004, 57 (4) 33-62

  The effect of the pre-fermentative cold-maceration technique on phenolic composition, on colour stabilisation and on sensory characteristics of Pinot noir wine has been studied in 2001 and 2002 vin...

  Published on: 23/07/2006

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  DIFFERENCES IN ANTHOCYANIN EXTRACTABILITY FROM GRAPES TO WINES ACCORDING TO VARIETY

  Inmaculada Romero-Cascales, Ana Ortega-Regules, Jose Maria López-Roca, Jose Ignacio Fernández-Fernández and Encarna Gómez-Plaza

  The anthocyanin concentration of Vitis vinifera L. cvs. Cabernet Sauvignon, Merlot, Syrah, and Monastrell grape skins was determined together with anthocyanin extractability at the exact time of ha...

  Published on: 20/05/2006

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  A REVIEW OF THE EFFECT OF WINEMAKING TECHNIQUES ON PHENOLIC EXTRACTION IN RED WINES

  Karna L. Sacchi, Linda F. Bisson and Douglas O. Adams

  Winemaking variables and techniques are known to affect the phenolic composition of red wines. This review surveys the current literature on the impact of processing and fermentation parameters on ...

  Published on: 08/05/2006

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  RECENT SCIENTIFIC ADVANCES ON WINE PIGMENTS

  Nuno Mateus & Victor de Freitas

  Presentation given by the author at the First International Congress on Barbera, Dec 2nd-3rd, 2005, Alessandria, Italy Colour is a major organoleptic property of red wine and is of crucial commercial

  Published on: 05/03/2006

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  OCHRATOXIN IN GRAPES AND WINE: PREVENTION AND CONTROL SECTION 3

  Abstracts from Section 3: Post Harvest

  Abstracts from Section 3 of the International Workshop OCHRATOXIN A IN GRAPES AND WINE: PREVENTION AND CONTROL held on 20th – 21st October 2005 at the Sala congressuale Monastero S. Pietro Marsala ...

  Published on: 02/02/2006

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  BARBERA IN CALIFORNIA

  Glenn T. McGourty

  Barbera is grown in most of California’s major wine grape production regions, and is valued as a productive cultivar producing fruit with good color and acidity. In 2004, there was a total area of ...

  Published on: 11/01/2006

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  ARTIFICIAL GRAPE DRYING: WHAT’S THE EFFECT ON PHENOLIC COMPOUNDS?

  Frangipane M. T., Ceccarelli A., Cotarella R., 2005, Industrie delle Bevande, XXXIV, February

  Rossetto variety grapes were artificially dried in a wind tunnel. Internal air speed was adjusted to 1 m/s and even humidity and temperature conditions were maintained. Artificial grape drying was co

  Published on: 01/11/2005

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  HARVEST QUALITY ASSESSMENT BY NEAR INFRARED SPECTROSCOPY

  Jean-Michel Desseigne

  Wine quality is determined by an array o

  Published on: 17/02/2005

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  DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR

  Eric GRANDJEAN, Centre Œnologique de Bourgogne (COEB), Christine MONAMY, Bureau Interprofessionnel des Vins de Bourgogne (BIVB), Laurent MASSE, FOSS F

  Objectives Currently, the assessment of

  Published on: 29/10/2004

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  REDUCTIVE WINEMAKING FOR WHITE WINES.

  Richard Gibson – Scorpex Wine Services

  Reductive winemaking is a technique that

  Published on: 28/09/2004

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  EFFECT OF DROUGHT AND HEAT ON VINE PHYSIOLOGY AND GRAPE RIPENING

  Alain CARBONNEAU, AGRO Montpellier, 2, Place Viala, 34060 Montpellier cedex 1

  Certain vintages reveal the effects of e

  Published on: 30/06/2004

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