Maturation and Oak

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  RECENT SCIENTIFIC ADVANCES ON WINE PIGMENTS

  Nuno Mateus & Victor de Freitas

  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

  Published on: 03/05/2006

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  RACKING IS A KEY STAGE FOR THE MICROBIAL STABILIZATION OF WINES

  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

  Published on: 02/02/2006

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  OPTIMIZATION OF MICRO-OXYGENATION WITH LYSOZYME

  Christophe Gerland

  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

  Published on: 12/21/2005

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  THE INFLUENCE OF THE USE OF WOOD CHIPS BEFORE AND AFTER ALCOHOLIC FERMENTATION ON THE SENSORY CHARACTERISTICS OF WINE

  Bosso, A.; Panero, L.; Follis, R Rivista di Viticoltura e di Enologia, Conegliano Italy, 2004, 57 (3) 33-62

  The aim of this work was to study the influence of wood chips on the sensory characteristics of young Chardonnay, Riesling and Cortese wines, and on those of Chardonnay wines aged for 2-3 years. In w

  Published on: 11/24/2005

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  MALOLACTIC FERMENTATION– A REVIEW OF RECENT RESEARCH ON TIMING OF INOCULATION AND POSSIBLE YEAST-BACTERIA COMBINATIONS

  Sibylle Krieger and Kathy Arnink

  Despite a considerable research effort, the malolactic fermentation (MLF) process remains an imperfectly controlled process and at times MLF can be difficult to get started. One possible explanatio...

  Published on: 10/07/2005

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  RED WINE BARREL AGEING ON LEES. ADVANTAGES OF OXIDATIONS UNDER REDUCTIVE CONDITIONS.

  Nicolas Vivas, Marie Françoise Nonier, Nathalie Vivas de Gaulejac, CESAMO Université Bordeaux 1,

  During wine ageing, oxido-reductive reactions are mainly determined by the frequency of oxygen additions. Oxidations are caused either by the exposure to oxygen during racking, headspaces, or other...

  Published on: 06/14/2005

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  REDUCTIVE WINEMAKING FOR WHITE WINES.

  Richard Gibson – Scorpex Wine Services

  Reductive winemaking is a technique that

  Published on: 09/28/2004

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  WINE SPOILAGE CAPACITY OF BRETTANOMYCES/DEKKERA SPP

  Paulo Silva, Helena Cardoso, Hernàni Geròs (2004) American Journal of Enology and Viticolture, 55:1, 65-71

  Yeasts of genus Bret

  Published on: 07/30/2004

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  THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF DRY WHITE WINE.

  Denis DUBOURDIEU* et Valérie LAVIGNE-CRUEGE**

  The glutathione content of Sauvignon Bla

  Published on: 02/16/2004

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  EVOLUTION OF TOASTED AROMAS IN RED WINE DURING BARREL MATURATION

  Denis DUBOURDIEU and Takatoshi TOMINAGA

  Well known are the woody aromas descript

  Published on: 01/09/2004

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  LEES AGING, EXPERIENCE ON ROSE

  Laure Cayla – ITV France Vidauban

  Maturation on the lees for the vinificat

  Published on: 10/23/2003

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  RELEASE OF FUNCTIONAL POLYSACCHARIDES BY WINE YEAST AND THEIR INTERACTION WITH WINE POLYPHENOLS

  S. Escot, Université de Dijon, France

  Yeasts release polysaccharides during al

  Published on: 07/17/2002

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