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 ...
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies. More informationOK