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...
Majewski, P.; Barbalet, A.; Waters, E ; 2011 Australian & New Zealand Grapegrower & Winemaker No. 569 58–59, 61–62
Costs of bentonite fining of white wines are discussed with reference to: costs of bentonite purchase; wine losses; deterioration of quality of bentonite-fined wines; cost of disposal of waste bentonite; and ecological impact.
Nikfardjam, MP; May, B; Tschiersch, C. 2009. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 230 (2): 333-341
The 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and 4-ethylcatechol (4-EC) concentrations were determined in 1.312 bottled wine samples from the German 'Wurttemberg' region by means of HPLC coupl...
Andrea Versari, , Roger B. Boulton and Giuseppina P. Parpinello, Food Chemistry, Volume 106, Issue 1, January 2008, 397-402
The monomeric and polymeric pigments of 20 young red wines were analysed using most recent of the approaches available for phenolics measurements in wine, including: (i) HPLC with silica-based reve...
Matilde Maqueda, Francisco Pérez-Nevado, José A. Regodón, Emiliano Zamora, María L. Álvarez, José E. Rebollo and Manuel Ramírez; Journal of Industrial
A low-cost procedure was designed for easy and rapid response-on-demand production of fresh wine yeast for local wine-making. The pilot plant produced fresh yeast culture concentrate with good micr...
Devatine, A; Mietton-Peuchot, M. 2009.. CHEMICAL ENGINEERING SCIENCE 64 (9): 1909-1917
This work is the logical following of our previous work [Devatine, A., Chiciuc, L, Poupot, C., Mietton-Peuchot, M., 2007. Micro-oxygenation of wine in presence of dissolved carbon dioxide. Chemical...
Larrain, M.; Guesalaga, A. R.; Agosin, E. Instrumentation and Measurement, IEEE Transactions 57, 2, 2008: 294 – 302
This paper describes the development of a noninvasive instrument that is designed to measure three parameters of ripeness in wine grapes, i.e., sugar (Brix), pH, and anthocyanin concentration. The ...
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