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Technical Articles

How to better manage your wine shelf-life
Three free webinars in collaboration with Vinventions
Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
Published on: 10/18/2021
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Study of cross-modal interactions through sensory and chemical characteristics of Italian red wines
Piombino P. et al, University of Naples Federico II
The aims of this study were: to investigate both odour–astringency and odour–taste cross- modal sensory interactions in a wide set of real wine matrices, exploiting the sensory diversity of 10 sing...
Published on: 10/20/2021
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Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins
Motta S. et al, Research Centre of Viticulture and Oenology (CREA)
In this work, seven tannins with different botanical origin were characterized for the polyphenolic content and antioxidant capacity with a multitechnique approach, aimed at investigating the corre...
Published on: 10/20/2021
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Phenolic characterization of red dessert wine produced with innovative technology
Kekelidze Inessa, Ebelashvili Nana, Japaridze Murman - Agricultural University of Georgia, Institute Of Viticulture and Oenology
Phenolic compounds of red wines: catechins, flavonols, phenolcarbonic acids, anthocyanins, resveratrol are characterized by high antioxidant activity and sharply reduce the risk of numerous diseases
Published on: 10/20/2021
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Use of microorganisms in the disinfection/protection from wood pathogens of grapevine rooted-cuttings for organic production
G. Carella et al., Department of Agriculture, Food, Environment and Forestry (DAGRI) - University of Florence
One of the major problems in viticulture is the great quantity (excess) of chemical pesticides (especially copper products) used to control foliar diseases of vine. The Life Green Grapes project en...
Published on: 10/12/2021
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Investigation of wine distillates (chacha vodka spirits) received from Tsolikouri and Rkatsiteli grape varieties
Baghaturia Nugzar, Loladze Mariam, Kalatozishvili Elene - Georgian Technical University, Institute Of Food Industry, Georgia
Georgian chacha vodka can be produced both via processing of grape residues –pomace and from Kakhetian type wine (produced via grape must fermentation). Due to this, Georgian chacha vodka by its qu...
Published on: 10/12/2021
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Effect of Candida zemplinina oak chips biofilm on wine aroma profile
Giorgia Perpetuini et al., University of Teramo
Candida zemplinina is known to play relevant activities during winemaking, due to its fructophilic nature and low ethanol production rate. Moreover, wines fermented with C. zemplinina and S. cerevi...
Published on: 10/05/2021
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Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO₂, EtOH and high pressure of CO₂
Alberto Martínez, Rocío Velázquez, Joaquín Bautista-Gallego, Emiliano Zamora, Manuel Ramírez
A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth-retarding alleles with enhanced resistance to winemaking stressing conditions were obtai...
Published on: 10/05/2021
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Unique resistance traits against downy mildew from the domestication center of grapevine
Silvia Laura Toffolatti et al., University of Milan
Downy mildew is one of the most severe diseases of Vitis vinifera, the grapevine species cultivated worldwide for wine fresh fruit and raisin production. It is caused by the oomycete Plasmopara vit...
Published on: 09/28/2021
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Techniques for the assessment of grapevine bud fruitfulness: an overview
Monteiro Ana Isabel, Eunice A. Bacelar, Aureliano C. Malheiro - University of Trás-os-Montes e Alto Douro, CITAB
Grapevine reproductive development is a long and complex mechanism that extends over two growing seasons. Induction and floral differentiation lead to the formation of reproductive structures that ...
Published on: 09/28/2021
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How chitosan impacts the phenolic and volatile composition of a red wine
Antonio Castro Marin and Fabio Chinnici, University of Bologna
Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known abou...
Published on: 09/14/2021
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Prefermentative CO2 saturation of grape must to obtain white wines with low SO2 content
P.M. Izquierdo Cañas et al, IRIAF; S. Guri Baiget et al, Carburos Metálicos S. A.
Is it possible to of replace SO2 partially or totally, by saturating the must with CO2?
Published on: 09/08/2021
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Suberic acid – a potentially flavor-active contaminant released by some agglomerated corks
Cordes R., Schneider V., Schwack W. and Haase-Aschoff P.
Suberic acid, a key component of the cork suberin polymer, has been detected in agglomerated corks of different manufacturers. This contamination generates sensory changes on the palate described a...
Published on: 09/06/2021
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Influence of pre-fermentative steps on varietal thiol precursors
Daniela Fracassetti, Università degli Studi di Milano
Deepen your knowledge on the importance of the pre-fermentative steps to obtain highest amount of varietal thiol precursors: the proper management of must contact with air, addition of sulfur dioxi...
Published on: 09/01/2021
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Smart Fining by Using Decision Support Tools
Vanille-Charlotte Achaintre, Céline Sparrow, Christine Pascal
The research done by WQS over the last 10 years on polyphenols and colour allows for the musts to be characterized and sorted. This when coupled with SOFRALAB® expertise when it comes to enological...
Published on: 07/28/2021
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Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds in red cultivars
L. Rustioni et al., Univ. Salento, Univ. Milano, Michigan State University
Tannins play an important role in wine quality and, depending on their chemistry, they can have positive or negative impact. Cellar technologies based on must and wine phenolic oxidation are widesp...
Published on: 07/27/2021
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