ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
S. Herjavec, A. Jeromel, A. Da Silva, S. Orlic, S. Redzepovic. Food Chemistry, 2007, 100 (1) 124-128.
Croatian barrels are traditionally made of the oak wood from the region of Slavonia, but its influence on wine quality has not been explored scientifically. This paper is a first investigation of Cr
Michael Rentzsch, Michael Schwarz, Peter Winterhalter, and Isidro Hermosín-Gutiérrez, J. Agric. Food Chem., 55 (12), 4883 -4888, 2007
Grenache red wines were produced following three different winemaking techniques, that is, small-scale standard experimental wines and industrial-scale wines by both double-mash fermentation and fe...
Zenaida Guadalupe,* Antonio Palacios, and Belén Ayestar n, J. Agric. Food Chem., 55 (12), 4854 -4862, 2007
Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to...
The chemistry of winemaking and wine development is complex and not fully understood. However, it is clear that oxygen exerts a significant influence during most if not all stages of the process. In
Olivier FERNANDEZ, Céline FAUVEAU, Patrice PELLERIN DSM Food Specialties, Carole PUECH, Patrick VUCHOT, Stèphane VIDAL, INTER RHÔNE
Cork and musty taints are defects currently occurring in wine. This situation applies to all wine-growing areas and is not a new problem. In fact, the issue was raised by Georges Jacquemin in 1903 in
M. MOUTOUNET(1), and VIDAL J.C. (2): (1)UMR- Sciences Pour l’Oenologie 2 place Viala 34060 Montpellier (2) Unité Expérimentale d’œnologie de Pech Rou
In general, the presence of oxygen is potentially linked to wine alterations. In wine, oxidation depends on the oxygen concentration and on the time of enrichment. In general in enology, a forced o...
Richard Gawel, Leigh Francis, and Elizabeth J. Waters, J. Agric. Food Chem., 55 (7), 2683 -2687, 2007
The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines and their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were
Patrick Weber, Hans Steinhart, and Angelika Paschke, J. Agric. Food Chem., ASAP Article, Mar 2007
Hidden allergens are a common problem in food safety that has been known for many years. This is why the European Parliament adopted Directive 2003/89/EC amending 2000/13/EC. In addition to specifi...
John C. Danilewicz, Am. J. Enol. Vitic. 58:1:53-60 (2007)
The rate of oxidation of SO2 was studied in a wine-model system under aerial oxygen saturation conditions to gain further insight into its mechanism of action in wine. When SO2 was studied alone, n...
Flextank Ptv Ltd. in Australia introduced a new micro-oxygenation tank where gaseous O2 is directly injected into the wine through a sinter. This type of maturation vessel is made of gas permeable h
Eugenio Revilla, Jorge F. López and José-María Ryan
The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak bar...
Jordao, A. M.;Ricardo-da-Silva, J. M.;Laureano, O South African Journal for Enology and Viticulture, 2005, 26 (2) 83-89
The subject of the present work is the study of the influence of pH, temperature, alcoholic content and time on the extraction of some individual ellagic tannins (castalagin, vescalagin, grandinin,...
Previous studies have shown the importance of ethanol and sulfur dioxide production by Saccharomyces cerevisiae on the growth of Oenococcus oeni. Our goal was to examine other interactions between ...
Karna L. Sacchi, Linda F. Bisson and Douglas O. Adams
Winemaking variables and techniques are known to affect the phenolic composition of red wines. This review surveys the current literature on the impact of processing and fermentation parameters on ...
This article presents a summary of the current knowledge regarding the numerous parameters for the utilization of oak chips. Rather than offering recipes our purpose is to provide you with the keys...
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