italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
  • Improving quality with non-Saccharomyces yeasts: new technologies
    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
    Published on: 02/07/2019

Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

BARON M.1*, FIALA J.2; 1 Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University Brno Czech Republic, 2 Department of Ferme

Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of cations – minerals in two wines from vineyards with different soil conditions, with and without exceptional “minerality”. However, it was found that with minerals it has nothing to do. More attention was paid to the relationship between the nutritional stress of yeasts and succinic acid production, which can result in a final difference in the taste of wine. In addition, sensory evaluation was used to reveal differences between wines with increasing levels of succinic acid.

Published on 16/05/2013
Pictures
Related sheets
  • 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...
    Published on:10/08/2005
  • A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
  • 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 enteri...
    Published on:09/10/2018
  • Most popular practices in Europe against FD
    Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Bibliography on the dissolved gases management by membrane contactor in enology
    Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France
    This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
    Published on:29/01/2019
  • BIOVALE – Wine Waste Integrated Biorefinery
    Barbara Mecheri, Alessandra D’Epifanio, Cadia D’Ottavi, Silvia Licoccia; University of Rome Tor Vergata, Italy
    Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
    Published on:01/07/2019
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
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

- A +
ExecTime : 1,875