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.
OXYGEN-PERMEABLE POLYETHYLENE VESSELS: A NEW APPROACH TO WINE MATURATION
Flecknoe-Brown, A
Flextank Ptv Ltd. in Australia introduced a new micro-oxygenation tank where gaseous O2 is directly injected into the wine through a sinter. This type of maturation vessel is made of gas permeable high-density polyethylene. It diffuses O2 from the atmosphere into the wine similarly as in oak wine barrels. Polyethylene types for wine used in large wineries were successfully tested in pilot-plant measure. Design factors for polyethylene 1000 l maturation vessels are described in detail. Preservation of wine structure during ageing is discussed, main advantages are, apart from others, summarized in detail, e.g. substantial labour savings, no loss of wine volume, better hygiene, easy cleaning , good control of wine maturation, etc. We recommend that you consult the full test of this article, which was published in Australian & New Zealand Grapegrower and Winemaker Australia, 2005, (494) 53-57
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...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Antonio Morata, Polytechnic University of Madrid - Spain
Aging on lees (AOL) is a powerful technique to protect varietal aroma and color, but it is a slow process. The use of ultrasounds (USs) is an alternative technology to break the yeast cells and to ...
Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
Antonio Castro Marin and Fabio Chinnici, University of Bologna
Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known abou...
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