Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life
P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive
This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant enological interest, such as polysaccharides, amino acids and antioxidant molecules, from yeasts:
Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives,
From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants,
Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds,
The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 4th, 2021) within the session hosted by Presenting Sponsor, JUCLAS / VasonGroup
Published on 06/16/2021
Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives,
Piergiorgio Comuzzo, Università of Udine (Italy)
From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants
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,...
Fabio MENCARELLI, Pisa University | Beatriz PANIAGUA ORTÍZ, González Byass Group
How to transform any tank into a quality fermenting tank? What is fluid racking? What about maceration with a broken cap? How to drastically reduce manpower, energy, washing water, time and operati...
New potential tools to monitor the health of the vine, measure phenology, vigour and estimate yield. Simplify daily vineyard work by using Process2Wine, an intelligent solution for viticulture and ...
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for re-use in food and nutraceutical matri...
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