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Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color
Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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Published on: 05/12/2021
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Principles of ultrasound (US) technology and effects in extraction of compounds from grape skins

Principles of ultrasound (US) technology and effects in extraction of compounds from grape skins

Video Extract from "Energy Saving Technologies in Winemaking"

In this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology, explains the principles of ultrasound technology and effects of ultrasounds in extraction of positive compounds from grape skins.

The video is taken from the webinar “Energy Saving Technologies in Winemaking".

You can access the full video which you can find for sale at the following link.

Published on 03/21/2022

Principles of ultrasound (US) technology and effects in extraction of compounds from grape skins

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