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...
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...
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 ...
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 ...
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...
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...
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...
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...
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
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...
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 ...
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...
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