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The visual appeal of the color of red wine: microbiological implications
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...
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Published on: 29/07/2019
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BOXED WINE TRENDS DRIVE BIB TECHNOLOGY ADVANCES

BOXED WINE TRENDS DRIVE BIB TECHNOLOGY ADVANCES

It is the dawn of a new age in bag-in-box® for wine. Fifty years since the invention of the package, and more than 30 years since its first application for wine in Australia, bag-in-box is changing dramatically. New technologies in films, in taps, and in how bags are made and filled are available today or in development for tomorrow.

Published on 19/12/2006

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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...
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Most popular practices in Europe against FD
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Bibliography on the dissolved gases management by membrane contactor in enology
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This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
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BIOVALE – Wine Waste Integrated Biorefinery
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Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
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