italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines

Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines

D. Fracassetti, DeFENS - Università degli Studi di Milano; S. Guri-Baiget, IRIAF (Castiglia - La Mancia)

Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines

Here are two more very interesting talks from the first online Enoforum Web Conference, where the results of research into thiol precursors and pre-fermentative saturation of grape must with CO2 were presented.

What exactly are varietal thiols? And what do they impart to wines? These questions will be answered, including an explanation of the role of the grape must extraction stages on the content of volatile thiol precursors in the must fractions, as well as the effect of the addition of sulphites and copper ions, studied by Daniela Fracassetti of the University of Milan in her work entitled "Influence of pre-fermentative stages on varietal thiol precursors".

The aim of the work presented by Sonia Guri-Bairget from the Instituto Regional de l'Investigación y Desarrollo Agroalimentario y Forestal - IRIAF - was to study the possibility of partially or completely replacing sulphur dioxide in the production of white wines by pre-fermentative saturation of musts with CO2. In the work entitled "Pre-fermentative saturation of grape must with CO2 to obtain white wines with low SO2 content", the various experimental phases of the investigation will be explained, as well as all the parameters analysed, always comparing them with untreated wines.

Video of the works presented at the Enoforum Web Contest 2021 during the Enoforum Web Conference (February 23-25, 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) gives the right to access for one year to all the documents published on the site, including the historical archive (click here)

Published on 06/22/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Daniela FRACASSETTI; streaming 7 min)
  • VIDEO SEMINAR (Sonia GURI-BAIGET; streaming 7 min)
Price:27 €(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 : 2,453125