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Technical Articles

Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Environmental Impact of Vinegrowing and Winemaking Inputs: an European Survey
Gianni Trioli a, Angela Sacchi b, Chiara Corbo b, Marco Trevisan c; a Vinidea, Ponte dell’Olio (I) ; b Aeiforia, Piacenza (I); c Università Cattolica
The data provided by a representative sample of wine European producer has allowed to analyze with new perspective the real use of inputs, and to raise elements on their impact on environment and o
Published on: 14/07/2015
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Oxidative evolution of a model solution according to the technological additives used
Giuseppe ARFELLI, Andrea PIVA, Gloria DIMITRI e Stefano BALDINI; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo
Wine quality is closely linked to the sensory characteristics that are readily perceived by the consumer. A consumer that has become always more attentive of product characteristics, the absen
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Published on: 22/06/2015
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Improving classic Monastrell wines by means intraspecific hybrids
Ruiz-García, Y.1; Gómez-Plaza, E.1, Fernández-Fernández, J.I.2,.; Martínez Cutillas, A.; Gil-Muñoz, R.2; 1. Departamento de Tecnología y Ciencias de l
Monastrell variety is well adapted to the ecological conditions of the Southeaster Spain, but in recent years, as the result of market demand, its acreage has been gradually decreasing in favor of
Published on: 08/06/2015
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‘Artificial Sensory Analysis’ for sensory classification of Prosecco sparkling wines
TIRANNO M., FRANCESCHI D., VINCENZI S., BOATTO V., BRAVI M.; C. I. R. V. E. Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Univ
Market, technology and scientific motivations support the development of devices for carrying out sensory evaluations by instrumental techniques. An experimentation
Published on: 24/05/2015
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Rapid method for ascorbic acid determination
Gloria DIMITRI, Andrea PIVA, Giuseppe ARFELLI, Ren MENGJIA; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo
L-ascorbic acid in wines offers an antioxidant action that is efficient, immediate and even more intense than sulfur dioxide, even though it cannot substitute it. In comparison to sulfur dioxi
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Published on: 15/04/2015
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Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production
Giorgio NICOLINI, Tomás ROMÁN, Sergio MOSER, Loris TONIDANDEL, Raffaele GUZZON, Luca RAVEANE, Roberto LARCHER; Fondazione Edmund Mach, San Michele al
At present, not only high end classic sparkling wines but also less “austere” sparkling wines with high youth appeal, are finding a satisfying position in the market. It certainly seemed to be a g
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Published on: 26/03/2015
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Lactobacillus plantarum sequential inoculation: malolactic fermentation and biogenic amines occurrence in wine
Alessandro MONCALVO*, Angela SILVA*, Daniele DOMENEGHETTI**, Maria Daria FUMI* ; *Istituto di Enologia e Ingegneria Agro-alimentare – Univ.Cattolica d
In previous studies L. plantarum V22 strain, selected at the Università Cattolica del Sacro Cuore of Piacenza, showed a fast and reliable MLF, a positive impact on chemical and sensory characters
Published on: 17/03/2015
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Study of genes related with the ethyl carbamate precursors in wine lactic acid bacteria
Isabel Araque, Cristina Reguant, Albert Bordons; Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
Wine, like most fermented foods and beverages, can contain trace amounts of ethyl carbamate (EC), which has been described as a potential carcinogenic compound. It can b
Published on: 04/03/2015
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Metabolic diversity of Oenococcus oeni strains isolated from Spanish wines
Cruz-Pio, L. E., Benavent-Gil, Y., Poveda, M., Ferrer, S. and Pardo, I.; ENOLAB, Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/Microclust
The objective of this work was to study the diversity of indigenous wine O. oeni strains by analysing their abilities to metabolize several carbon sources and different organic acids present in wine.
Published on: 12/01/2015
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Screening of Lactic Acid bacteria able to degrade Biogenic Amines. Identification of the enzymes
aCallejon, S., bSendra, R, aFerrer, aPardo, I; aENOLAB – Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IviSoCa, b Departament de Bioquími
The main objetives of this study were the search for enzymatic activities responsible for biogenic amines (BAs) degradation in lactic acid bacteria (LAB) strain isolated from wine, their identifica...
Published on: 08/12/2014
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Molecular and technological characterization of indigenous oenococcus oeni strains in Negro amaro produced in two different areas.
L. FANTASTICO, S. DE DOMENICO and M. S. CAPPELLO; Institute of Science of Food Production, CNR, Lecce, Italy
The purpose of this study was to perform the molecular and technological characterization of indigenous strains of Oenococcus oeni, with excellent winemaking skills, isolated from wines produced b
Published on: 25/11/2014
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Indigenous O. oeni strain selection as a malolactic fermentation starter culture to avoid the histamine production in wine
aCarmen BERBEGAL, aYaiza BENAVENT-GIL, aIsabel PARDO, bEduardo IZCARA, bEva NAVASCUÉS and aSergi FERRER; aENOLAB – Departament de Microbiologia i Ecol
Histamine is produced by enzymatic decarboxylation of the amino acid histidine. It is assumed that most histamine in wine is produced by histidine decarboxylases from lactic acid bacteria during th...
Published on: 28/10/2014
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Biodiversity of wine yeast in response to environmental stress
LABAGNARA T., CARROZZA G. P., TOFFANIN A., Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Università di Pisa, Italy
In the present work, Saccharomyces cerevisiae strains were isolated in 2009 during the harvest from biodynamic wine farms of Tuscany, starting from Syrah musts with zero or low levels of added sulp...
Published on: 28/10/2014
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Selection of an organic Saccharomyces cerevisiae and effect on Tempranillo, Cabernet-Sauvignon and bobal industrial organic vinifications
L. Polo, S. Ferrer e I. Pardo; ENOLAB, Microbiology and Ecology. ERI-ISIC BIOTECMED. MCI IVISOCA, Universitat de València, Spain
The interest of consumers by organic food and drinks is increasing. Winemakers consider organic wines more authentic, singular and healthier. There is a niche in the market for ecological yeast pro...
Published on: 06/10/2014
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Effect of yeasts/bacteria co-inoculation on malolactic fermentation of Tempranillo wines
Olga LUCIOa, Isabel PARDOa, José María HERASb, Sibylle KRIEGERb, aSergi FERRER; aENOLAB, Universitat de València, Spain, bLallemand, S.A.
Malolactic fermentation (MLF) is very significant in wines and is carried out by lactic acid bacteria (LAB), usually Oenococcus oeni. The best time to carry out the inoculation of LAB during winema...
Published on: 24/09/2014
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