italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices

Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices

Panagiotis Arapitsas, Fondazione Edmund Mach (ITA)

Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices

Both oxygen and antioxidants are crucial in winemaking and a good enologist has to find the optimum equilibrium to produce quality wines.

In the winery oxygen can be easily managed, but it is tricky to control it during the commercial life of the wine. Even minimum amounts of oxygen in the headspace on the post-bottling development of wine can either irreversibly damage or improve the quality of wine.

A modern metabolomics experiment conducted on 216 bottles of 12 different white wines produced new knowledge concerning wine chemistry, especially highlighting the reactions between SO2 and various wine metabolites.

In this video seminar Arapitsas describes the role of different metabolites in these sulfonation reactions and shows how a better knowledge of such mechanisms can help winemakers to make a smarter use of SO2 in wine and reduce sulfites in wine.

The paper reproduced in this video-seminar was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018). Finalist of the International SIVE OENOPPIA awards 2017

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 here

Published on 19/03/2019
Item available in francais spagnolo
Premium Contents Area
  • VIDEO SEMINARIO (Panagiotis ARAPITSAS, 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 : 2,1875