Maceration
fjrigjwwe9r1argomenti:descrizione
Discover all the benefits of Infowine Premium subscription for only € 60 /year
Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
Price:60 €(Tax included)
M. Petrozziello, F. Torchio, F. Piano, S. Giacosa, M. Ugliano, A. Bosso, L. Rolle, CREA-Asti, Università degli Studi di Torino, Università di Verona
Given the economic and qualitative importance of Nebbiolo-based wines, this research sought to explore the effect of increasing oxygen doses on four wines made from Nebbiolo grapes hand-picked in B...
Encarna Gomez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
Price:15 €(Tax included)
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
Price:15 €(Tax included)
Marcos Andrés Maza, Universidad de Zaragoza, Spain
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds ...
Price:15 €(Tax included)
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...
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...
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:15 €(Tax included)
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:15 €(Tax included)
