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» Technologies to reduce microbial spoilage, oxydation, and use of sulphites

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Technologies to reduce microbial spoilage, oxydation, and use of sulphites

Technologies to reduce microbial spoilage, oxydation, and use of sulphites

Philippe COTTEREAU; IFV Rodilhan, France

This note considers some physical technologies, which can be useful in reducing the risk of microbial contamination and wine oxidation as well as the use of SO2. Flash-pasteurisation (FP), Cross-Flow microfiltration (CF-MF) and Electro-dialysis bipolar membrane) were evaluated to find out to what extent these technologies can be implemented in organic wine-making without affecting wine quality and production costs. Electro-dialysis has been tested for acidification of red wine and flash-pasteurisation and cross-flow microfiltration for microbiological stabilisation against yeasts or bacteria. Extract from Research Results in Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project ORWINE

Published on 04/20/2010

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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:08/10/2005

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:01/15/2020

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:05/02/2019

About the Role of the Bottleneck/Cork Interface on Oxygen Transfer

Aurélie Lagorce-Tachon et al. J. Agric. Food Chem., 2016, 64 (35), pp 6672–6675

The transfer of oxygen through a corked bottleneck was investigated using a manometric technique. First, the effect of cork compression on oxygen transfer was evaluated without considering the glas...

Published on:12/22/2016

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:02/03/2020

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