PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS
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 attractive concept. This can be done at a pilot scale level if specific equipment is available.
This article describes the practices in place at INRA Pech Rouge to conserve grape juice, and the impacts that juice conservation has on aspects of wine production
Pietro Previtali et al.; ARC Training Centre for Innovative Wine Production & The University of Adelaide, Australia
Warmer and drier climate conditions decouple berry ripening processes and affect the relationship between sugars and secondary metabolites. Mitigation strategies are necessary to resynchronise berr...
It is essential to understand the phenomenon of the impact of climate change on wine aroma for a better control and management. Pons presents the project of identification of chemical markers respo...
Jason Mabbett, Technical Applications Manager for AB Biotek
Historically there have been many causes attributed to stuck and sluggish ferments. These include such vineyard and viticultural factors, cellar management, inhibitory substances and physical factors
The main objective of this study was to compare the impact of nitrogen addition at different timings on both the kinetics and aroma synthesis. The effect of the initial nitrogen content of the must...
Management practices influence the cultivation of vineyards located on steep slopes, particularly acting on soil water availability. Scarcity of soil water during prolonged dry periods can cause wa...
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