» Other Topics
» A SELECTION OF OENOLOGICAL GASES

ENOFORUM USA 2021
MAY 4-5, 2021 | Online Event
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...
Published on: 03/01/2021
Next

A SELECTION OF OENOLOGICAL GASES

A SELECTION OF OENOLOGICAL GASES

Fernando ESTEVÃO, AIR LIQUIDE – Portugal, Manager Agri-Food Market

There are several economical and efficient options to control the levels of oxygen and carbon dioxide. They are offered and can be used as pure gases or mixed with each other, as dry-gels, pellets or dry powder in different forms and as associated materials. This article intends to answer frequently asked questions about the gases mostly used in oenology, and also gives some details for their application.

Published on 12/03/2004

Attachments
(0 Kb) Open attached document

E. Aguera, J.M. Sablayrolles

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...

Published on:08/10/2005

A new device for stabilisation of white wines throughout a continous flow system

Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy

Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...

Published on:01/15/2020

A new life for winemaking lees: from waste to photovoltaics

Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia

The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...

Published on:09/09/2020

A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations

M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia

The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...

Published on:05/02/2019

About the Role of the Bottleneck/Cork Interface on Oxygen Transfer

Aurélie Lagorce-Tachon et al. J. Agric. Food Chem., 2016, 64 (35), pp 6672–6675

The transfer of oxygen through a corked bottleneck was investigated using a manometric technique. First, the effect of cork compression on oxygen transfer was evaluated without considering the glas...

Published on:12/22/2016

An electrochemical method for real time measurement of polyphenols during winemaking

By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France

Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...

Published on:02/03/2020

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics