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Scientific abstract

Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Detection of Flavescence dorée Grapevine Disease Using Unmanned Aerial Vehicle (UAV) Multispectral Imagery
J. Albetis , Sylvie Duthoit, F. Guttler, A. Jacquin, M. Goulard, H. Poilvé, J.-B. Féret and G. Dedieu; Remote Sens. 2017, 9(4), 308.
Flavescence dorée is a grapevine disease affecting European vineyards which has severe economic consequences and containing its spread is therefore considered as a major challenge for viticulture. ...
Published on: 25/04/2017
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Synthetic genome engineering forging new frontiers for wine yeast
Isak S. Pretorius (2016); Critical Reviews in Biotechnology, DOI: 10.1080/07388551.2016.1214945
Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information
Published on: 06/02/2017
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Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts
C. Barril, D.N. Rutledge, G.R. Scollary, A.C. Clark; Australian Journal of Grape and Wine Research, Volume 22, Issue 2, pages 169–181, June 2016
We review the use of ascorbic acid in winemaking and the benefits as well as the detrimental outcomes associated with its use. Initial discussion focuses on the antioxidant activity of ascorbic acid
Published on: 22/12/2016
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Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate
M. Keller, P. Romero, H. Gohil, R. P. Smithyman, W. R. Riley, L. F. Casassa,J. F. Harbertson; Am J Enol Vitic. October 2016 67: 426-435;
A deficit irrigation trial was conducted with field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Four irrigation regimes were applied in four replicated blo
Published on: 22/12/2016
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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 glass
Published on: 22/12/2016
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New multipest damage indicator to assess protection strategies in grapevine cropping systems
M. Fermaud, N. Smits, A. Merot, J. Roudet, D. Thiéry, J. Wery and L. Delbac; AJGWR, Volume 22, Issue 3October 2016 Pages 450–461
Social, environmental and regulatory evolution encourages grapegrowers to reduce chemical use. Organic production is one possible answer, but controlling pests and diseases by products allowed in or
Published on: 22/12/2016
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Leaf-to-fruit ratio affects the impact of foliar-applied nitrogen on N accumulation in the grape must
Thibaut Verdenal et al.; Vol 50, No 1 (2016): Journal international des sciences de la vigne et du vin
Agroscope investigated the impact of the leaf-to-fruit ratio on nitrogen (N) partitioning in grapevine following a foliar urea application with the aim of increasing the yeast assimilable nitrogen
Published on: 22/12/2016
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Development of a grower-conducted inoculum detection assay for management of grape powdery mildew.
L. D. Thiessen, J. A. Keune, T. M. Neill, W. W. Turechek, G. G. Grove, W. F. Mahaffee.; Plant Pathology (2016) 65, 238–249
Management of grape powdery mildew (Erysiphe necator) and other polycyclic diseases often relies on calendar-based pesticide application schedules that assume the presence of inoculum. An inexpe
Published on: 23/08/2016
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Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content
María Navarroa, Nikolaos Kontoudakisa, Thomas Giordanengoe, Sergio Gómez-Alonsob, d, Esteban García-Romeroc, Francesca Forta, Joan Miquel Canalsa, Isi
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released signi
Published on: 23/05/2016
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Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
Magali Picard, Georgia Lytra, Sophie Tempere, Jean-Christophe Barbe, Gilles de Revel, and Stephanie Marchand ́ Journal of Agricultural and Food C
Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple- step approach, combining
Published on: 25/02/2016
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Comparison of methods for the quantification of botrytis bunch rot in white wine grapes
G.N. Hill, K.J. Evans, R.M. Beresford and R.G. Dambergs; Australian Journal of Grape and Wine Research, Volume 20, Issue 3, pages 432–441, October 201
Quantification of botrytis bunch rot (BBR) in wine grapes, caused by Botrytis cinerea, is commonly done by visual estimation of the proportion of the area of individual bunches affected by BBR. Vi
Published on: 02/01/2016
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Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes
GEFFROY, O., LOPEZ, R., SERRANO, E., DUFOURCQ, T., GRACIA-MORENO, E., CACHO, J., FERREIRA V. 2015.. Food Chemistry. 187, 243-253
Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of t
Published on: 02/01/2016
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Comparative evolution of oxygen, carbon dioxide, nitrogen, and sulfites during storage of a rosé wine bottled in PET and glass
Toussaint M ., Vidal J . C ., Salmon J . M ., 2014 ; Journal of Agricultural and Food Chemistry, 62, 2946-2955
The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine. Two kinds of 75 cL polyethylene terephthalate (PET) bott
Published on: 02/07/2015
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A new method for the rapid separation of magnetized yeast in sparkling wine
Marin Berovic, Matjaz Berlot, Slavko Kralj, Darko Makovec; Biochemical Engineering Journal 88 (2014) 77–84
A novel method for the rapid magnetic separation of wine yeast cells from sparkling wine was developed. The cells were made responsive to a magnetic field by the absorption of superparamagneti
Published on: 02/07/2015
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A new chemical criteria for white wine: The glutathione equivalent capacity
Ahmad Sarakbi, Jean-Michel Kauffmann; Food Chemistry, Volume 153, 15 June 2014, Pages 321–326
The present work aimed at showing the interest in applying liquid chromatography with amperometric detection at a silver electrode (LC-EC-Ag) in order to record a chromatogram highly selective
Published on: 02/07/2015
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