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Technical Articles

Wine and oxygen from grape to glass
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine fr...
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Published on: 15/05/2020
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Genetic improvement to reduce the sulphurous production of a homothallic wine yeast using a simple hybridization method
Rocío Velázquez, Paolo Antoniali, Alberto Martínez and Manuel Ramírez; Univ. di Padova, Italy, Italiana Biotecnologie SRL, Univ. de Extremadura, Spain
Despite the intensive use of selected wine yeasts, there is still a margin for technological improvement. Previous studies on yeast genetics have shown that many of their characters, which determin...
Published on: 27/05/2020
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Predicting the post-bottling sulfite concentration evolution and wine shelf-life
C. Pascal, J-B. Diéval, S. Vidal; Vinventions, Oenology team
C. Pascal, J-B. Diéval, S. Vidal Vinventions, Oenology team, 7 avenue Yves Cazeaux, 30230 Rodilhan Summary The antioxidant properties of sulfites are still used today, even though the trend is head...
Published on: 16/04/2020
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Novel microencapsulated yeast for the production of sparkling wine by traditional method
Ilaria BENUCCI, Marco ESTI; DAFNE, Tuscia University,
Despite the efforts recently made to improve the application of encapsulated yeasts in the secondary fermentation for the production of sparkling wines by traditional method, no research investigated
Published on: 15/03/2020
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Review of closure technologies and oxygen management
Jean-Baptiste Diéval, Stéphane Vidal, Enology team, Vinventions.
This article presents a comprehensive review of the permeability of closures, including measurement methods, oxygen transfer phenomena through the closure, and presents the performances of differen...
Published on: 15/03/2020
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Uncovering of a domesticated yeast starter culture during the spontaneous fermentation of withered grapes
R. L. Binati, et al. Department of Biotechnology, University of Verona, Italy
The interest for the conservation and improvement of traditional spontaneous fermentations is rising among wine producers, to reduce the spoilage risks associated with this approach, and ultimately...
Published on: 02/03/2020
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Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts
A. Caridi, Wafa Talbi, R. Sidari, A. De Bruno, M. Poiana and S. Fattouch; University of Reggio Calabria, Italy, University of Carthage, Tunisia
Protective agents may minimize osmotic and thermal stresses in wine yeasts. In the present work, the tolerance of ten strains of Saccharomyces cerevisiae - two wild types and eight descendants - ag...
Published on: 18/02/2020
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An electrochemical method for real time measurement of polyphenols during winemaking
By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
Published on: 03/02/2020
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Microbiological and agronomic study of vineyard soils
Ugarte, J., Tenorio, C. and Ruiz-Larrea, F.; ICVV, University of La Rioja, Spain.
Vineyard management and a number of biotic and abiotic factors shape vineyard soil microbiota. The objective of this study was to investigate the influence of different vineyard management and land...
Published on: 29/01/2020
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A new device for stabilisation of white wines throughout a continous flow system
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Published on: 15/01/2020
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Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
Brand, Jeanne - Thesis (PhDAgric)--Stellenbosch University, 2019
Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling is growing rapidly in food and
Published on: 14/01/2020
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First agronomic evaluation of ten resistant vines in the environment of "Castelll Romani"
N. Bevilacqua, N. Calanducci, F. Cecchini, S. Favale, M. Morassut, P. Pietromarchi, M. C. Serra, D. Tiberi; CREA - Italy
The increasing effort towards sustainable production techniques isexpressed in various ways and also with the introduction of selected plant varieties in culture for resistance to the most serious ...
Published on: 17/12/2019
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Comprehensive bidimensional gas chromatography (GCxGC-ToF-MS) and sensory analysis to investigate the aroma profile of a commercial grappa
P.F.Tchouakeu Betnga et al.; Free University of Bozen-Bolzano ; NOITechPark Alto Adige/Südtirol, Bolzano, Italy; EATC, Berlin.
Grappa is one of the most important Italian marketed distillates and its production is allowed only from grapes produced and processed in Italy. Grappa is obtained from fermented or semi-fermented ...
Published on: 25/11/2019
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Vitis vinifera facing climate change
Nemanja TESLIC, Arianna RICCI, Giuseppina P. PARPINELLO, Andrea VERSARI; University of Novi Sad, Serbia - University of Bologna, Italy
The entire wine industry production could roughly be separated into two major parts which are grapevine cultivation and winemaking, whereas the influence of climate change is more directly related to
Published on: 12/11/2019
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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
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Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?
During its production wine can react with substantial amounts of aerial oxygen. Some oxidation can be beneficial, especially in red wine, but if allowed to occur in excess it is highly detrimental,...
Published on: 30/06/2019
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