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

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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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 20/04/2010

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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 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

Most popular practices in Europe against FD

Results of interviews in 10 winegrowing regions

This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...

Published on:06/12/2016

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