Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Application of visible/near infrared spectroscopy to assess the grape infection at the winery
A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station entering the winery.
The experimentation was conducted on white and red wine varieties, using grape bunches naturally infected with Botrytis cinerea, powdery mildew and sour rot, the major grape diseases. The research applied a compact vis/NIR device (400-1600 nm) for analysis of flows and/or non-homogeneous product.
The results obtained from PLS-DA models, in validation, gave a positive predictive value (PPV) of classification between 89.8% and 94.0% for grape. The results demonstrated that optical devices are capable to provide useful information for a better management of the vinification process.
Article based on the poster presented at the at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)
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...
A. Martinez-Gil at al., Universidad de Valladolid, Spain
The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-o...
Steven Sutton et al.; Stellenbosch University, South Africa
In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine. Oxygen desorption into nitrogen gas is a similar process, but there has been li...
Andrii Tarasov et al.; Hochschule Geisenheim University (Germany) | Taras Shevchenko National University of Kyiv (Ukraine)
What are the thresholds for perception, recognition, and rejection of TDN in Riesling wines? Does the ability of corks to absorb (scalping) this molecule under various storage conditions vary?
These results allowed us to conclude that botanical origin of oenological tannins influence their effectiveness regarding color stabilization. Indeed, hydrolysable tannins and more specifically gal...
The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view. These properties have been evaluated in model wine solution as well as i...
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