italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Energy Saving Technologies in Winemaking

Antonio Morata, Andrea Natolino and Massimo Pivetta

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.

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 02/08/2022
Premium Contents Area
  • VIDEO SEMINAR (A. MORATA, A. NATOLINO, M. PIVETTA streaming 90 mins)
Price:47 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,016602