italianoenglishfrançaisdeutschespañolportuguês
Language
Search

THE DIVERSE FUNCTIONS OF OXYGEN – 2ND PART

Dominique DELTEIL. Scientific Director ICV

Protecting white and rosé wines from the last quarter of the alcoholic fermentation onwards. White musts and wines from the Mediterranean are very susceptible to pinking. The pinking is attributable to oxidation of small polyphenols of white grapes. These small polyphenols are naturally colourless. They are soluble in the must and later the wine. When properly protected, they remain colourless during the entire process. The best prevention is to avoid their participation in oxidative reactions and thus, their colourisation.
Published on 05/11/2004
Related sheets
    E. Aguera, J.M. Sablayrolles
    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...
    Published on:08/10/2005
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
    Sparging of wine: don’t stress
    Wessel du Toit | University of Stellenbosh – South Africa
    High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
    Price:60 €(Tax included)
    Published on:07/26/2023
    Emerging non-thermal technologies applied to winemaking
    Antonio MORATA, Universidad Politécnica de Madrid, Spain
    In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
    Price:27 €(Tax included)
    Published on:09/20/2022
    All acids are equal, but some are more equal than others: (BIO)ACIDIFICATION OF WINES
    Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
    Published on:07/13/2022
    Good oenological practices for grapes contaminated by Botrytis
    Recording of the webinar held by Dominique Delteil
    In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
    Price:47 €(Tax included)
    Published on:06/14/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,203125