Energy Saving Technologies in Winemaking

One of the ways we can improve winemaking is by adopting energy reduction and energy saving technologies such as ultrasounds and continuous tartaric stabilization which can improve sustainability of quality wine production. In this video seminar, a recording of the webinar held earlier this year, we have the presentations of three speakers: Antonio Morata (min 11.55), Andrea Natolino (min 32.50) and Massimo Pivetta (49.40).

The topics they cover in their presentations are the following

• The principles of ultrasound technology
• Effects of ultrasounds in extraction of positive compounds from grape skins
• Advantages of sonication on the treatment of yeast lees and wine aging
• Practical application of ultrasounds in winemaking
• The advantages of continuous tartaric stabilization in modern winemaking

Antonio Morata is Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology. Coordinator of Master in Food Engineer at UPM. Professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus+. Spanish delegate at the group of Experts in wine microbiology of the International Organizations of Vine and Wine (OIV). Author and editor of the recently released book White Wine Technology, winner of the OIV Award in 2019. His presentation entitled "Use of ultrasounds in technology, general applications and Aging On Lees (AOL)".

Andrea Natolino is post-doc Researcher at Department DI4A of Udine University, Italy. His work on application of ultrasound technology in red winemaking has won the best technology SIMEI-UIV at Enoforum Contest 2021. His presentation entitled "Effect of ultrasounds on extraction of positive compounds from crushed grapes" shares the main results obtained by his research group.

Massimo Pivetta: Padovan division sales manager, part of TMCI from 1989, he graduated in food technology, and he is specialized in oenology, especially focused in tartaric stabilization in continuous, thanks to his thesis done during his first approach in TMCI Padovan. He has long experience in dimensioning and supplying of plants in the oenological sector, distillates, juices and starch & sweeteners.

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