• » Wine microbiology
  • » A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
  • Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    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.
    Published on: 08/06/2021

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 of phenolics in the grapes would allow to tailor more precisely winemaking strategies, with the final aim of obtaining wine with improved aroma and color stability. For example, pressing, oxidation during must preparation, fining and skin contact could be adapted to the actual phenolic composition of individual grapes batches. At the same time, it is also important to have analytical procedures that can be easily applied in the winery.

An electrochemical method for the rapid analysis of phenolic compounds of grapes and must was developed. The method is based on the use of miniaturized disposable electrodes, allowing a fast and versatile application in the laboratory and in the winery.

Total and easily oxidized phenolics can be measured separately. The method was used to characterize the phenolic profile of different grape varieties and their evolution during the controlled oxygenation of musts. The extraction of phenolic compounds during prefermentative skin contact can also be followed.

The technique allows a better adaptation of winemaking practices to the composition of grapes and management of pre-fermentation steps that are key to white winemaking.

Published on 05/02/2019
Item available in italiano francais
Related sheets
    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:08/10/2005
    Stability of SO2: recent observations and practical implications
    Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
    The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
    Published on:07/12/2018
    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:01/15/2020
© 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 : 1,90625