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Sustainability Labels and Certifications: a European framework
Chiara Corbo, Istituto di Chimica Agraria e Ambientale, Università Cattolica S.C. di Piacenza
Currently there is a greater sensitivity among consumers regarding different aspects of sustainability. Although it is essential to communicate the concept of sustainability through the label, the
Published on: 12/10/2013
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Sustainable Vineyard Developments Worldwide
Gregory V. JONES; Department of Environmental Studies, Southern Oregon University, Ashland, Oregon, USA
Sustainable agricultural practices are becoming increasingly recognized, adopted and integrated within different sectors of agriculture. Viticulture and wine production have been at the forefront o...
Published on: 07/19/2011
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New DMDC uses for wines. Part 2: Brettanomyces
Alain BERTRAND ; Faculty of Enology, University of Bordeaux 2, France
DMDC is useful at bottling to obtain microbiologically stable wines; it also can be used during winemaking for sweet wine mutage. Furthermore, Brettanomyces contamination risks during barrel aging ...
Published on: 06/08/2010
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Taste and acceptance of reduced alcohol content wines
S. MEILLON 1,2 - C. URBANO 2 - P. SCHLICH 2; 1 Pernod Ricard Research Center, CRETEIL ; 2 INRA, UMR Sciences du Goût, DIJON
Given the significant increase in wine alcohol content over the last twenty years the wine industry has turned to new technologies, such as reverse osmosis, to reduce alcohol content. New partially...
Published on: 06/08/2010
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New DMDC uses for wines. Part 1: Mutage
Alain BERTRAND ; Faculty of Enology, University of Bordeaux 2 , France
DMDC use has been authorized in the United States since 1988 during wine and juice bottling. The FDA also approved its use for inactivating yeast contamination such as Brettanomyces in wines in 1998.
Published on: 04/20/2010
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Integrated benchmarking and self-assessment tool for the wine industry. The amethyst project
G. SPIGNO, V. MAZZOLENI, M. NEELIS, W. GRAUS; Institute of Oenology & Food Engineering, Università Cattolica del Sacro Cuore, Piacenza, Italy, Ecofys
The project AMETHYST aimed at developing a benchmarking and self-assessment tool for small and mid-scale wine producers. The tool gives wineries insight in the relative energy and water efficiency of
Published on: 03/09/2009
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IMPACT OF STOPPER TYPE ON OXYGEN INGRESS DURING WINE BOTTLING WHEN USING AN INERT GAS COVER
N. KONTOUDAKIS, P. BIOSCA, R. CANALS, F. FORT, J.M. CANALS and F. ZAMORA; AGJWR Vol 14, Number 1, 2008
Many articles evaluating oxygen ingress for different wine stoppers have been published. However, none of these have studied the impact of the stopper type on oxygen ingress during the bottling pro...
Published on: 10/27/2008
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Reduction of Ochratoxin A Levels in Red Wine by Bentonite, Modified Bentonites, and Chitosan
Hayriye Mine Kurtbay, Zehra Bekçi, Melek Merdivan, and Kadir Yurdakoç, J. Agric. Food Chem., 56 (7), 2541–2545, 2008.
Adsorption method may play an important role to remove ochratoxin A (OTA) from wine by bentonite (B), nonylammonium bentonite (NB), dodecylammonium bentonite (DB), KSF-montmorillonite (KSF), and ch...
Published on: 08/26/2008
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ESTIMATION OF THE PHENOLIC MATURITY OF RED GRAPES USING THE STANDARD ITV METHOD
CAYLA Laure and RENARD Romain– ITV France
For several years, I.T.V. France has been working on a method to estimate the polyphenolic potential of red grape harvests, called the Standard ITV Method. This method could be suitable to provide ...
Published on: 06/24/2008
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VITICULTURAL FACTORS AND RESVERATROL IN GRAPES AND WINE
Luigi BAVARESCO, Matteo GATTI, Maria Isabel van Zeller de Macedo Basto GONÇALVES
The resveratrol is a phenolic compound synthesised by the herbaceous parts and by the skins and berry and is believed to have health properties. This substance belongs to the chemical species of th...
Published on: 04/24/2008
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A preliminary study of the relationship between Australian wine consumers’ wine expertise and their wine purchasing and consumption behaviour
Trent E. Johnson and Susan E.P. Bastian, AGJWR Volume 13, Number 3, 2007
Few Australian wine companies have the resources to acquire consumer relevant information to assist their strategic decision-making. This exploratory study examined the relationship between Austral...
Published on: 03/22/2008
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FINDING NEW PROTEINS RESPONSIBLE OF “NATURAL” PROTEIN INSTABILITY IN WHITE AND ROSE’ WINES
CALEGARI Giovanni1, MANTEAU Sébastien2, POINSAUT Philippe2, SCOTTI Barbara1
Wine proteins may have different origins: the grape, from which the majority is originated, the yeast, the bacteria and the enological treatments, as in the case of over fining. Although proteins are
Published on: 12/20/2007
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The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition
M. Parker, P.A. Smith, M. Birse, I.L. Francis, M.J. Kwiatkowski, K.A. Lattey, B. Liebich and M.J. Herderich, AGJWR Volume 13, Number 1, 2007, 30-37
To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with pre- and post-alcoholic fermentation ad...
Published on: 11/27/2007
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Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties
Renata Ristic, Mark O. Downey, Patrick G. Iland, Keren Bindon, I. Leigh Francis, Markus Herderich and Simon P. Robinson, AGJWR Volume 13, Number 2, 20
The aim of this study was to determine how changes in grape composition brought about by artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid composition an...
Published on: 10/24/2007
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Antibacterial Activity of Red and White Wine against Oral Streptococci
Maria Daglia, Adele Papetti, Pietro Grisoli, Camilla Aceti, Cesare Dacarro, and Gabriella Gazzani, J. Agric. Food Chem., 55 (13), 5038 -5042, 2007
Wine contains a number of biologically active compounds with beneficial effects on human health. The antibacterial action of commercial red and white wines against oral streptococci responsible for...
Published on: 10/24/2007
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