Optimising the extraction of phenolic compounds with enzymes and ultrasounds
Video extract
During the maceration phase, phenolic compounds are extracted from the grapes, but for this it is necessary to degrade the cell walls through techniques such as temperature/time of maceration, enzymes and ultrasounds. Along with the diffusion of these phenolic compounds, the must-wine is also enriched in plant material that remains in suspension and interacts with the polyphenolic compounds, causing their precipitation. Therefore, these compounds will no longer form part of the final phenolic content of the wine.
This mini-video, extracted from the Enoforum 2022 session organised in collaboration with Agrovin, shows how the use of enzymes and ultrasounds can be two very interesting tools.
Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
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...
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