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Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)
Extracting yeast mannoproteins and using ultrasound to accelerate aging on lees.
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Published on: 05/26/2021
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OCHRATOXIN IN GRAPES AND WINE: PREVENTION AND CONTROL SECTION 3

OCHRATOXIN IN GRAPES AND WINE: PREVENTION AND CONTROL SECTION 3

Abstracts from Section 3: Post Harvest

Abstracts from Section 3 of the International Workshop OCHRATOXIN A IN GRAPES AND WINE: PREVENTION AND CONTROL held on 20th – 21st October 2005 at the Sala congressuale Monastero S. Pietro Marsala (TP)- Sicily, Italy. Section 3 subject: Post Harvest

Published on 02/02/2006

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E. Aguera, J.M. Sablayrolles

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...

Published on:08/10/2005

A mechanistic investigation of H/D scrambling processes in flavonoids

Federico Bonaldo1, Fulvio Mattivi2, Daniele Catorci & Panagiotis Arapitsas3, Graziano Guella1, 1 Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy; 2 Depar...

Published on:06/18/2018

A microbial overview of Txakoli wine: the case of three appellations of origin

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...

Published on:06/11/2018

A microwave digestion ICP-MS method for grapevine bark elemental profiling

Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland

Published on:06/17/2018

A new device for stabilisation of white wines throughout a continous flow system

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...

Published on:01/15/2020

A new life for winemaking lees: from waste to photovoltaics

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...

Published on:09/09/2020