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Technical Articles

Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
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Published on: 17/02/2019
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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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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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