Maceration

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  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 o...

  Published on: 02/05/2019

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  New techniques for the vinification of red wines: from vinification in over-pression to Air Mixing M.I. Parsec

  Leo Forte, Parsec - Alessandra Biondi Bartolini, R&D consultant

  In the vinification of red grapes, the choice of the most appropriate technique to enhance and optimize extraction is essential. The objective is to selectively extract the most noble compounds pre...

  Published on: 01/05/2019

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  Enzymes, decisive impact on red wine quality

  Patrice Pellerin, Responsabile R&D Oenobrands (F); Anna Brull, Parco Tecnologico VITEC, Falset (S)

  The main enzymatic activities of enzyme preparations used during winemaking are already well known. The main interest of enzymes used for the degradation of cell walls is to extract higher amounts of

  Price:25 €(Tax included)

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  Published on: 15/01/2017

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  Technology for color extraction by ultrasound: applicative experiences

  Pablo Ossorio, Oenoconsulting Ossorio&Ossorio SL

  Colour and aroma are the two most important sensory parameters for red wines. At present in order to extract grape skin polyphenols the traditional process requires extended macerations. There are

  Price:25 €(Tax included)

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  Published on: 25/08/2016

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