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Published on: 06/09/2016
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Application of unconventional tannins as markers of authenticity
E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
Published on: 21/10/2020
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Application of Vis–NIR Hyperspectral Imaging for prediction of flavonoids, anthocyanins and soluble solids content in table grapes
M. Gabrielli, C. Maury and P. Picouet, Ecole Supérieure d’Agriculture, INRA, France
Grapes are one of the most spread fruits in the world as fresh fruit, wine, grape juice and raisins. According to the International Organization of Vine and Wine statistics, approximately 42% of wo...
Published on: 20/10/2020
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Effect of different levels of oxygenation on phenolic and volatile compounds of Nebbiolo wine during bottle storage
M. Petrozziello, F. Torchio, F. Piano, S. Giacosa, M. Ugliano, A. Bosso, L. Rolle, CREA-Asti, Università degli Studi di Torino, Università di Verona
Given the economic and qualitative importance of Nebbiolo-based wines, this research sought to explore the effect of increasing oxygen doses on four wines made from Nebbiolo grapes hand-picked in B...
Published on: 07/10/2020
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Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
Antonio Morata, ETSIAAB, Universidad Politécnica de Madrid, Spain
Ultra-High Pressure Homogenization (UHPH) is a high throughput and effective technique useful to sterilize fluid foods at low temperatures or even under refrigeration temperatures. The shear forces...
Published on: 09/09/2020
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A new life for winemaking lees: from waste to photovoltaics
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
Published on: 09/09/2020
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The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties
Andrew Reynolds, Cool Climate Oenology and Viticulture Institute, Brock University (CDN)
An undesirable note called “floral taint” has been detected in red wines in North America caused by large volumes of frozen leaves and petioles [materials-other-than- grapes (MOG)] introduced durin...
Published on: 09/09/2020
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Native Saccharomyces cerevisiae strains tailored for organic Verdicchio wine production
Alice Agarbati et al. Università Politecnica delle Marche, Italy
The native Saccharomyces cerevisiae DiSVA 151 strain (Dep. of Life and Environmental Sciences, Polytechnic University of Marche, Italy) isolated from Verdicchio grapes and selected for its oenologi...
Published on: 20/07/2020
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Chemical characteristics of wine made by disease tolerant varieties
Silvia Ruocco et al., Università degli Studi di Udine e Fondazione Edmund Mach
New disease tolerant varieties of Vitis vinifera, which combine wine quality and resistance to pathogens, have the potential to reduce the application of chemical products significantly as well as to
Published on: 06/07/2020
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Considerations on the use of Torulaspora delbrueckii for winemaking
Rocío Velázquez and Manuel Ramírez; Univ. degli Studi di Padova, Italy – Univ. de Extremadura, Spain.
Torulaspora delbrueckii is probably the most suitable non-Saccharomyces yeast for winemaking. This is because it has a good fermentation performance compared to other non-Saccharomyces yeasts that ...
Published on: 30/06/2020
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Big Data and Artificial Intelligence: examples of applications for the vine and wine sector
Pascal Neveu; Coraline Damasio; MISTEA, INRAE, l’Institut Agro, Montpellier University, France
Many decision support tools, based on artificial intelligence methods and relying on Big Data tools, are currently under development. For example, we can cite a tool for the early detection of dise...
Published on: 10/06/2020
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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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