Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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
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
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 ...
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...
Presentation given by the author at the First International Congress on Barbera, Dec 2nd-3rd, 2005, Alessandria, Italy Colour is a major organoleptic property of red wine and is of crucial commercial
Renouf, V.;Lonvaud-Funel, A. Journal International des Sciences de la Vigne et du Vin
This study aims to understand the effect on micro-organisms of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by
This article presents a practical application of lysozyme to increase the efficiency of micro-oxygenation in the Clairmonts wine cellar, near Tain l’Hermitage After several years of developments, the
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