To stabilize and develop the taste and aroma of ripe berries
To control a complete and smooth alcoholic fermentation
To limit the occurrence of sulphidic aromas (odours of garlic, onion, rubber, tin can, etc.)
These are three key objectives of a well devised and properly realized Mediterranean vinification. Oxygen plays a direct role in each one of these objectives. Sometimes positively, and sometimes negatively.
Some practical facts in order to prevent certain winemaking mistakes are presented
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
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