Technical Articles

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  Maceration and micro-oxygenation two important phases of winemaking

  The determination and characterization of polyphenols during maceration and micro-oxygenation are fundamental in order to obtain a quality wine

  The monitoring of polyphenols in these two phases is a fundamental tool to manage at best winemaking. What are the compounds that come into play?

  Published on: 08/04/2019

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  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: 08/03/2019

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  Brettanomyces : aim well !

  Volatile phenol levels are progressing in my wine while the SO2 content is quite acceptable

  We all have faced this enigma. The works of Isabelle Masneuf and Warren Albertin of the ISVV of Bordeaux have recently solved this mystery. Some strains of Brettanomyces have genetic elements confe...

  Published on: 05/03/2019

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  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

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  Effects of the microbiota on the quality of the lignification and the results of the BluVite technology

  Martina Broggio, BluAgri srl, Conegliano (TV), Italy

  The effects that the microbiota has on the vine have been the subject of numerous research carried out in the last 6 years by the BluAgri research group. During this time, more than 350,000 measure...

  Published on: 28/01/2019

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  Identification of autochthonous oenococcus oeni from grapes and wines of Priorat (Catalonia, Spain) and their selection for vinification

  Judit Franquès, Isabel Araque, Cristina Reguant and Albert Bordons; Universitat Rovira i Virgili, Spain

  Oenococcus oeni, the lactic acid bacterium (LAB) mainly responsible for malolactic fermentation, has been repeatedly isolated from wines, but hardly ever from grapes. In this work, a large survey o...

  Published on: 06/01/2019

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  Circular economy in the wine sector: assessment of the potential of seeds of Portuguese grape varieties for oil production and by-products development

  Afonso, I.M.et al.; Escola Superior Agrária, Instituto Politécnico de Viana do Castelo, Portugal

  The Horizon 2020 Strategic Plan considers 12 key areas to boost employment and growth, highlighting the use of waste as a resource through recycling, reuse and recovery of raw materials in the prim...

  Published on: 16/12/2018

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  Veraison leaf removal modify anthocyanin and flavonol profile in four Vitis vinifera L. cultivars

  C. Pastore, G.Allegro, G. Valentini, E. Colucci, E. Muzzi, I. Filippetti; Dep. of Agricultural Sciences, Bologna, Italy

  The elimination of a certain number of leaves around bunches at veraison is a common practice applied in vineyards to improve cluster microclimate, reduce grape rot and positively affect grape ripe...

  Published on: 07/12/2018

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  An innovative method for a faster remuage operation

  R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.

  The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.

  Published on: 28/11/2018

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  PVGIS: a free online solar photovoltaic calculator tool to optimise light harvesting in viticulture

  R. Zorer et al.; Fondazione Edmund Mach (FEM), Italy; Dept. of Viticulture, ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa

  The Photovoltaic Geographical Information System (PVGIS ©European Communities, 2001–2017) had been developed from solar radiation data estimated from satellite using the Satellite Applic...

  Published on: 27/11/2018

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  Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan

  A. Castro-Marin, A. Gabriela Buglia, F. Chinnici, C. Riponi; Département des sciences agronomiques et alimentaires, Université de Bologne, Italy

  The aim of this work was to study the effects of the fermentative addition of chitosan on fixed and volatile compounds of sulphites free white wines. Studies of the difference between sulphite-free...

  Published on: 13/11/2018

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  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

  Published on: 09/10/2018

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  Phenolic maturity in cv. Sangiovese: evolution of the characteristics of anthocyanins and tannins in skin and seeds

  Gianluca Allegro, Chiara Pastore, Gabriele Valentini, Emilia Colucci and Ilaria Filippetti; University of Bologna, Italy.

  This study showed the flavonoid concentration of Sangiovese berries during ripening and the extractability of these compounds after simulated maceration. Our approach confirmed that ripening stage ...

  Published on: 26/09/2018

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  Phenolic and sensory evolution of a red wine from Jaen grape variety aged in different kinds of oak wood barrels

  Viticolture and enology Master Thesys, Claudio Mereu

  The contribute of wood on winemaking has a long story. Oak wood (Quercus spp.) is present in many species and spread in all over the world. Nowadays, few of these species represent the most suitabl...

  Published on: 26/09/2018

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  Y-TEAM - "Yeast Total Enhacement Advanced Method"

  Raffaele LOPREIATO – Università degli studi di Padova; Paolo ANTONIALI – Italiana Biotecnologie; Francesco RUSALEN – EVER srl

  Presented for the first time at the ENOFORUM 2015, the Y-TEAM project represents today the flagship of the work of R & D of EVER for biotechnologies.

  Published on: 17/07/2018

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