Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life
P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive
This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant enological interest, such as polysaccharides, amino acids and antioxidant molecules, from yeasts:
Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives,
From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants,
Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds,
The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 4th, 2021) within the session hosted by Presenting Sponsor, JUCLAS / VasonGroup
Published on 06/16/2021
Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives,Â
Piergiorgio Comuzzo, Università of Udine (Italy)
From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants
Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms.Â
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