italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Low intervention?

Infowine Focus

Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and adopt better practices. Thankfully, there are many steps forward being made, including the use of FRGV grape varieties to achieve different wine styles, allowing winegrowers to intervene less in vineyard management, and contribute to preserving better the environment. But how does the overall quality of these wines compare to traditional V. vinifera varieties within different consumer segments? Can concerns regarding wine quality can be dismissed? In addition to this consumer preference study, we propose two other presentations, the first based on physical processes, which focuses on emerging technologies applied to winemaking, with no or low impact on temperature thus not having an effect on the sensory quality of the grapes. The second, an alternative approach that involves bio-acidification with some strains of  Lachancea thermotolerans through the production of lactic acid during fermentation, in order to tackle insufficient acidity in grapes from hot climates without resorting to the addition of tartaric acid

European consumer preference for wines made from fungus resistant grape varieties

 

 

Emerging non-thermal technologies applied to winemaking

 


 

(Bio)acidification of wines

 

 


These and other contents are available with your subscription!

The "Infowine Premium" subscription includes numerous videos and technical articles on international research news translated into your language. These are some of the Premium contents published, which you can access with your subscription:


For only 60 euros you can browse all the content published in the magazine and the new content offered each week. 

Published on 01/02/2023
Pictures
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
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    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
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,3125