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

5th International Symposium “Rencontres Internationales Du Rosé”
MARSEILLE, 22 January 2019
The Rencontres Internationales du Rosé bring together scientific, technical and viticulture stakeholders from around the world in a symposium dedicated to research and targeted understanding of ros...
Published on: 05/09/2018
Next

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

Attachments
(682,618 Kb) Open and read the article (pdf, 682 Kb)

Related sheets

PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS
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
An innovative method for a faster remuage operation
R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.
The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.
Published on:28/11/2018
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
Botrytis Bunch Rot: a complex disease requiring integrated control
Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA
Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure ...
Published on:26/04/2017
Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
Lucile PIC et Jacques MATHIEU, GIE ICV VVS
In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
Price:6 €(Tax included)
Register or login

Published on:16/01/2017

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics