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Technical Articles

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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The potential use of yeast lees (1-3, 1-6)-beta-glucans as functional food ingredients
Francesca CECCHINI*, Noemi BEVILACQUA, Barbara GIANNINI, Massimo MORASSUT; CRA (Council for Agricultural Research and Economics ), Velletri, Italy
The interest on developing product and processes for winery residues is increasing and this is evident from the number of scientific publications. The yeast lees represent a by-product of winery i...
Published on: 31/03/2016
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Understanding and managing reduction problems
Vicente FERREIRA and Ernesto FRANCO-LUESMA; Laboratory for Aroma Analysis and Enology (LAAE) University of Zaragoza, Spain
Reductive off-odors are a not infrequent outcome of wine production, particularly of bottle aging and are responsible for an important proportion of faulty wines with nasty consequences for the
Published on: 01/02/2016
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Biodiversity of indigenous saccharomyces cerevisiae: a distinctive resource for wineries?
Buscioni Giacomo, Ganucci Donatella, Mangani Silvia, Romboli Yuri, Granchi Lisa and Vincenzini Massimo; Dipartimento di Gestione dei Sistemi Agrari, A
Indigenous Saccharomyces cerevisiae strains, occurring in spontaneous wine fermentations, usually display a high genetic polymorphism which can significantly affect sensorial wine qualities.
Published on: 07/09/2015
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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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