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» Sulphur dioxide management in low input winemaking

Influence of the electrochemical potential in oenology
Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
Published on: 07/07/2020
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Sulphur dioxide management in low input winemaking

Sulphur dioxide management in low input winemaking

Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy

Nowadays different alternative practices and additives could be used in reducing the use of sulphites in wine-making, but the complete elimination of sulphites is, at the moment, still not possible. The feasibility of sulfur dioxide reduction depends on the step of the vinification; in fact, not in all the phases of the production process suitable technologies are available to partially replace or reduce the additive. A short review of the available alternatives to SO2 (practices and additives) are presented in order to explain their usage. Extract from Technical Notes of Code of Best Practice for Organic Winemaking, produced under the EU FP6 project ORWINE

Published on 03/02/2010

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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

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