» Vineyard Management
» VINEYARD MANAGEMENT, FRUIT RIPENING AND FLAVOR DEVELOPMENT

Viticulture and enology updating and training on-demand: subscribe now!
Discover all the benefits of Infowine Premium subscription for only € 60 /year
Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
Price:60 €(Tax included)
Register or login

Published on: 06/09/2016
Next

VINEYARD MANAGEMENT, FRUIT RIPENING AND FLAVOR DEVELOPMENT

VINEYARD MANAGEMENT, FRUIT RIPENING AND FLAVOR DEVELOPMENT

Dr. Hans R. Schultz

There are many factors in vineyard establishment and management that influence fruit ripening and flavor development. In many cases the big challenge is to distinguish between the effects the multitude of interacting parameters have on fruit ripening and flavor formation.

Published on 23/09/2005

Attachments
(136,89 Kb) Link to the complete article

E. Aguera, J.M. Sablayrolles

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...

Published on:10/08/2005

A new device for stabilisation of white wines throughout a continous flow system

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...

Published on:15/01/2020

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...

Published on:09/09/2020

A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations

M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia

The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...

Published on:02/05/2019

An electrochemical method for real time measurement of polyphenols during winemaking

By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France

Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...

Published on:03/02/2020

Application of visible/near infrared spectroscopy to assess the grape infection at the winery

A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy

The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...

Published on:09/10/2018

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics