Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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 well as the length has a stabilizing effect.
Moreover it may be trivial, but it is worth to repeating: one cannot stabilize what is extracted. The order of what goes into solution of the different compounds is determined at each instant by specific chemical equilibriums which can recombine in other specific ways.
Furthermore the solubility of the compounds in the must is not infinite. Above a certain concentration, depending on the extraction rates, precipitations, flocculation and crystallization processes occur.
ICV has started to put into place a color stability test to help wineries implement adequate actions when necessary during the winemaking process.
Stabilizing the color is more critical when one starts with very little color. One can lose 10 IC points when starting with 30, but when the IC is 10 at the end of the fermentation it is certainly worth implementing certain changes to avoid further losses during the life of the wine.
(Part 2 of the Harvest Flash Info Special Edition from September 2007)
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...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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