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Grape processing

Micro-oxygenation, a trial to test the multiparameter approach and a decision support system
Dr. Biondi Bartolini, in collaboration with CDR srl, Parsec srl and the Marchesi Mazzei winery of Castellina in Chianti, has carried out an experimental project to verify if it is possible to use s...
Published on: 14/07/2020
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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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MODERN APPROACH TO THE RED GRAPE QUALITY MANAGEMENT
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...
Published on: 28/01/2008
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STABILIZING COLOR IN RED WINES (II Part)
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...
Published on: 28/01/2008
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PHENOLIC COMPOUNDS AND COLOUR STABILITY OF VINHÃO WINES: INFLUENCE OF WINE-MAKING PROTOCOL AND FINING AGENTS
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
Published on: 26/01/2008
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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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