Technical Articles

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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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  The wild grapevine in Tuscany

  Marcello BORNICE1, Giancarlo SCALABRELLI1, Claudio D’ONOFRIO*1, Franco GIANNETTI2; 1 Department of Agriculture, Food and Environment (DAFE), Universit

  The wild grape, Vitis vinifera L. subsp. sylvestris (Gmelin) Heigi, according to the most important opinions about the history of the viticulture, is the progenitor of the Vitis vinifera currently ...

  Published on: 16/09/2014

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  White grape must oxygenation: set up and sensory effect

  Christine LAGARDE-PASCAL et Laurent FARGETON ; Vivelys SAS, Villeneuve Lès Maguelone, France

  Grape must hyper-oxygenation was developed in the 1970's in order to stabilize white wines and protect against oxidation. This technique was largely controversial considering the effects of this pr...

  Published on: 23/07/2014

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  Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae

  ROMBOLI Yuri , MANGANI Silvia, BUSCIONI Giacomo and VINCENZINI Massimo Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), U

  Tyrosol, hydroxytyrosol and tryptophol are reported to possess several health-enhancing activities, deriving from their free radical scavenging, anticarcinogenic, cardioprotective and antimicrobial...

  Published on: 05/05/2014

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  Winemaking techniques to produce wines without sulfur dioxide

  Pasquale TAMBORRA, Aline T. TOCI, Pasquale CRUPI, Leone CANTARINI, Donato ANTONACCI; Consiglio per la ricerca e la sperimentazione in agricoltura, Bar

  The aim of this study was to evaluate, by sensorial analysis, volatile compounds and oenological parameters, the reliability of wines from three different grape varieties (Chardonnay, Pinot and Mon...

  Published on: 05/05/2014

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  Haifa Seminar “From a Grafted Vine to a Glass of Wine”

  Italy September 2-4, 2013

  In September 2013 has been done in Italy the Grapevine Haifa Seminar entitled “From a Grated Vine to a Glass of Wine”. We have defined this title because with the special Haifa fertilizer it is pos...

  Published on: 24/03/2014

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  Hot stabulation of white musts : a summary of two years of trials on this new promising technique

  Lucile PIC1, Jean-Luc FAVAREL2, Adrien DEBAUD1, Daniel GRANES1, Duret LAURENT 1, 1 Groupe ICV, Lattes-Florensac-Toulouges, 2 Le Matériel PERA, France

  Notable progress has been made in recent years on white and rosé winemaking practices (must protection against oxidation, maceration on lees, the use of non Saccharomyces yeast) The main obje

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  Published on: 25/02/2014

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  Canopy microclimate: the effect of exposure on the nutraceutic properties of vitis vinifera l cv. dolcetto grape berries.

  Francesca CECCHINI, Barbara GIANNINI, M. Cecilia SERR, Simonetta MORETTI; Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA)- Velletri

  In grapevine canopies, depending on canopy architecture, leaves and bunches can develop in conditions varying from heavily shaded to fully exposed. Studies on the effect of light exposure on specific

  Published on: 10/02/2014

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  Rapid detection and identification of yeasts in must and wine by flow cytometry and fish

  Olga LUCIO, Isabel PARDO, Sergi FERRER; ENOLAB – Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa. Universitat de València, Spain.

  Flow cytometry (FC) can be considered a useful method for microbiological quality control in wineries, and for the investigation of the growth dynamics of microorganisms in wine. <

  Published on: 09/09/2013

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  Polyphenols as a natural alternative to the use of sulphites in winemaking

  Almudena GARCÍA-RUIZ, M.Victoria MORENO-ARRIBAS, Pedro J. MARTÍN-ÁLVAREZ, Begoña BARTOLOMÉ*; Instituto de Investigación en Ciencias de la Alimentación

  This paper summarizes the results of a systematic study on the effect of polyphenols on the growth and metabolism of wine LAB, and its mechanism of action, also evaluated the possible use of natur

  Published on: 08/07/2013

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  Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines

  M.J. Herderich, T.E. Siebert, M. Parker, D.L. Capone, C. Mayr, P. Zhang1, O. Geffroy2, P. Williamson, I.L. Francis; The Australian Wine Research Insti

  The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine from a number of varieties including Shir

  Published on: 12/06/2013

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  Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

  BARON M.1*, FIALA J.2; 1 Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University Brno Czech Republic, 2 Department of Ferme

  Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination...

  Published on: 16/05/2013

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  Improved understanding of varietal thiol precursors in grapes and wine

  David W. JEFFERY; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide

  This insightful series of studies has provided deeper insight into biochemical aspects of 3-MH precursor formation. The work has yielded unique knowledge about the dynamic nature of thiol precursor...

  Published on: 26/03/2013

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  Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage

  J. COULON(1), V. RAFFESTIN(2), M. BELLAN(1), A. LONVAUD-FUNEL(3) ; (1) Microflora et Unité de recherche ŒNOLOGIE, ISVV, (2)Chambre d’Agriculture de l

  This work confirms that B. bruxellensis development can be tempered by SO2 addition if a sufficient molecular concentration of 0.8 mg.L-1 is achieved. However differences do exist among strains in ...

  Published on: 09/01/2013

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  A metabolomic approach to the study of wine micro-oxygenation

  ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive

  Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPL...

  Published on: 02/07/2012

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