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Technical Articles

Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)
Extracting yeast mannoproteins and using ultrasound to accelerate aging on lees.
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Published on: 05/26/2021
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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: 09/27/2021
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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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The sensory effect of regulation and elimination of dissolved gases in wine
Nir Levav, oenologist, Vinext technical manager
The results of the reduction of acetaldehyde, hydrogen sulphide and carbon dioxide
Published on: 07/27/2021
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Orange wines: tannin extraction kinetics during maceration of white grapes
Volker Schneider and Davit Chichua
Color, astringency and related in-mouth sensations of orange wines, also known as amber wines, are mainly attributable to their tannin. It is extracted in considerable but highly variable amounts and
Published on: 07/25/2021
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Pulvélab: an experimental vineyard for the development and evaluation of innovative digital solutions for precision spraying
Xavier Delpuech et al., ECOTECH (IFV-INRAE)
One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. The recent evolution of ...
Published on: 07/20/2021
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Terraclim: an online spatial decision support system for the wine industry.
Tara Southey & Adriaan Van Niekerk of University of Stellenbosch
Article extracted from Tara Southey's presentation in occasion of Enoforum Web Conference (23-25 February 2021)
Published on: 07/14/2021
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ZEOWINE: the synergy between zeolite and compost. Effects on vine physiology and grape quality
Eleonora Cataldo, Linda Salvi, Giovann Battista Mattii
Climate change has a relevant impact on the vines maturation. The consequences are directly reflected in the quantitative and qualitative characteristics of the grapes. There is an imbalance of mat...
Published on: 07/07/2021
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Optimising the effectiveness of Copper treatments for a low impact viticulture
Reduce inputs in plant defence and guarantee a quality and sustainable production
Downy mildew is the most important pathology afflicting vines. How to minimise the use of copper with the challenges of climate conditions and climate change.
Published on: 06/28/2021
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Powdery mildew, downy mildew, and botrytis diseases forecasting to increase vine cultivation sustainability
VITICAST Innovation Project
By developing a tool which combines meteorological data measured at the vineyard level, the phenological stage of the vine and the concentration of spores and inoculum necessary for the infection t...
Published on: 06/28/2021
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Routine measurement of flavonoid phenols related to astringency and premature aging of white wines, and technical consequences
Volker Schneider1* and Christian Kost2
The use over many years of a fast and specific colorimetric method for the determination of flavonoid phenols in white wines and musts yielded far-reaching insights into the relationship between th...
Published on: 06/14/2021
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