Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices.
In the case of white wine production, measurement of phenolics in the grapes would allow to tailor more precisely winemaking strategies, with the final aim of obtaining wine with improved aroma and color stability. For example, pressing, oxidation during must preparation, fining and skin contact could be adapted to the actual phenolic composition of individual grapes batches. At the same time, it is also important to have analytical procedures that can be easily applied in the winery.
An electrochemical method for the rapid analysis of phenolic compounds of grapes and must was developed. The method is based on the use of miniaturized disposable electrodes, allowing a fast and versatile application in the laboratory and in the winery.
Total and easily oxidized phenolics can be measured separately. The method was used to characterize the phenolic profile of different grape varieties and their evolution during the controlled oxygenation of musts. The extraction of phenolic compounds during prefermentative skin contact can also be followed.
The technique allows a better adaptation of winemaking practices to the composition of grapes and management of pre-fermentation steps that are key to white winemaking.
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...
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
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...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
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...
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