PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS
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 attractive concept. This can be done at a pilot scale level if specific equipment is available.
This article describes the practices in place at INRA Pech Rouge to conserve grape juice, and the impacts that juice conservation has on aspects of wine production
Jason Mabbett, Technical Applications Manager, AB Biotek
Why is there this interest in non-Saccharomyces strains and what are the reasons for it? To answer this question we really need to understand what these non-Saccharomyces strains are and what are t...
Marta Bueno-Herrera et al., Instituto Tecnológico Agrario de Castilla y León, Spain
To better understand which fators impact the most the chemical and sensory parameters of white wines, different winemaking techniques were studied (fermented in oak barrel and aged on lees (FB+AL);...
Carolina Pavez et al., Pontificia Univ. Católica of Chile, Univ. of Talca, Univ. de Santiago de Chile, Univ. of Santiago de Chile (Chile)
Astringency is a crucial sensory attribute typically described as the drying and/or puckering sensation occurring after the consumption of tannin-rich foods and beverages. In this study, thirty-sev...
Fernando Zamora et al.; Universitat Rovira i Virgili, Tarragona (Spain)
To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these ...
S. Ferrero-Del-Teso | INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO, Spain
The aim of thsi work was to establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Methods adopted: Tempranillo Tinto and Garnacha Tinta gr...
A. Martinez-Gil at al., Universidad de Valladolid, Spain
The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-o...
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