HARVEST QUALITY ASSESSMENT BY NEAR INFRARED SPECTROSCOPY
Jean-Michel Desseigne
Wine quality is determined by an array of factors with grape quality as the fundamental element. Thus, the assessment of the grape quality potential is one of the priorities of the viticulturist and the oenologist interested in producing quality wines adapted to the market: the maturation has to be controlled, the optimum harvesting date set, the plots selected, the grapes paid according to their quality, the vinification protocol determined and planned, the traceability guaranteed from the vine to the consumer…
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Video Extract from "Energy Saving Technologies in Winemaking"
n this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid, explains the principles of ultrasound technology and effects of ultrasounds in extra...
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...
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...
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