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.
ARTIFICIAL GRAPE DRYING: WHAT’S THE EFFECT ON PHENOLIC COMPOUNDS?
Frangipane M. T., Ceccarelli A., Cotarella R., 2005, Industrie delle Bevande, XXXIV, February
Rossetto variety grapes were artificially dried in a wind tunnel. Internal air speed was adjusted to 1 m/s and even humidity and temperature conditions were maintained. Artificial grape drying was compared to the natural drying method. Every day, a 100 berry sample of both lots of grapes (artificially and naturally dried) was collected in order to assess their weight loss, sugar content and phenolic composition. Results pointed out a significantly higher weight loss and more rapid sugar concentration of the berries dried within the wind tunnel compared to the naturally dried grapes. Wind tunnel dried berries showed lower loss of phenolic compounds and flavonoids. Juices obtained from the two sets of berries showed very different acid composition. The authors suggest that the artificial drying method is reliable and can allow the production of wines with good organoleptic properties.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
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...
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