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...
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
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
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...
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...
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