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.
Improved understanding of varietal thiol precursors in grapes and wine
David W. JEFFERY; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide
This insightful series of studies has provided deeper insight into biochemical aspects of 3-MH precursor formation. The work has yielded unique knowledge about the dynamic nature of thiol precursors during berry development and post-harvest operations and has foreshadowed the ability of winemakers to control precursor profiles in the juice in order to realise quality improvements through modulation of varietal thiol concentrations in wine. This is a precursor of more good things to come, with further challenges to be resolved in the varietal thiol/precursor research space.
Published on 03/26/2013
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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...
Video Extract from "Energy Saving Technologies in Winemaking"
n this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid, explains the principles of ultrasound technology and effects of ultrasounds in extra...
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
L. Rustioni et al., Univ. Salento, Univ. Milano, Michigan State University
Tannins play an important role in wine quality and, depending on their chemistry, they can have positive or negative impact. Cellar technologies based on must and wine phenolic oxidation are widesp...
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(279,186 Kb)
Open and read the article (pdf, 279 Kb)
