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
The management and disposal of large amounts of grape pomace (GP) annually generated by the wine industry represent a serious economic and environmental problem. On the other hand, GP can be profit...
Ayuso, S. et al; Universidad de La Rioja, ICVV - Spain
In the context of circular economy, wineries generate large amounts of grape pomaces whose efficient exploitation is currently an important challenge, and they may become suitable candidates for de...
Pier Giorgio Bonicelli et al.; Università cattolica del Sacro Cuore, Piacenza - Italy
One of the pressing challenges for Italian viticulture is to find new solutions to cope with climate change. Rising temperatures and lack of rainfall are in fact having serious repercussions on the...
It is essential to understand the phenomenon of the impact of climate change on wine aroma for a better control and management. Pons presents the project of identification of chemical markers respo...
Jason Mabbett, Technical Applications Manager for AB Biotek
Historically there have been many causes attributed to stuck and sluggish ferments. These include such vineyard and viticultural factors, cellar management, inhibitory substances and physical factors
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