italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » The visual appeal of the color of red wine: microbiological implications

The visual appeal of the color of red wine: microbiological implications

José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM

The visual appeal of the color of red wine: microbiological implications

Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabilization. The visual aspect predisposes us positively or negatively towards the product that we are going to taste.

From a technological point of view, the color can be favored (increased, improved) in two possible ways:
-Promoting the extraction and formation of pigments, or
-Avoiding their degradation in prejudicial stages.

The winemaker, thanks to his current technical knowledge, is the ultimate responsible of this task in the cellar, facilitating rack and returns and push downs, with the help of forming ethanol and the temperature rise.

However, the importance of the microbiological factor in this topic is scarce, or even unknown. The yeasts can influence the color of the wines modifying the concentration of anthocyanins, or favoring their precipitation. In addition, some species and/or strains potentiate the formation of new pigments of high stability, like the Vitisins A and B, the vinylphenolic adducts, and some polymeric pigments.

On the other hand, some biological ageing techniques, such as ageing on lees, preserve the anthocyanins monomeric content, due to its reducing effect on the medium, while certain cellular enzymatic activities of some yeast strains, such as B-Glycosidase, can accentuate the degradation of the color.

In this work some of these aspects are investigated.

Report presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click her

Published on 29/07/2019
Item available in francais spagnolo portoghese
Premium Contents Area
  • VIDEO SEMINAR (José Antonio SUAREZ-LEPE, streaming, 20 min)
Price:15 €(Tax included)
Related sheets
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Price:15 €(Tax included)
    Published on:16/07/2020
    Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
    María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
    VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
    Price:15 €(Tax included)
    Published on:17/02/2019
    Aging on lees time reduction of a Chardonnay wine by electroporation
    Juan Manuel Martínez, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
    Price:15 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:14/11/2018
    An innovative method to identify the wine dilution
    Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
    Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
    Price:25 €(Tax included)
    Published on:26/06/2018
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:26/07/2018
    Application of UV-C light for preventing the light-struck taste in white wine
    Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
    The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanthiol and dimethyl sulfde responsible for like-c...
    Price:15 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:30/01/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,925781