Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must
Andrea Natolino, University of Udine; Robert Dambergs, Charles Sturt University; Laura Rustioni, University of Salento
High-power ultrasounds have recently been recognized as one of the most promising technologies in the vinification processes, in the Oiv-Oeno 616-2019 resolution. Andrea Natolino of the University of Udine with his work entitled "Innovations in the process of winemaking of red wines through ultrasound technology" will demonstrate their potential effectiveness in maceration, in this synthesis of the most interesting results of research activities.
To identify the different fractions of the must, currently we still rely on volumetric cuts, in addition to sensory assessment, or through conductivity, but the latter is not directly related to phenols. In his work "Inline detection of the fractions of pressed grape must with UV-VIS spectroscopy," Robert Dambergs of Charles Sturt University will explain how reflectance spectroscopy can be used to predict the total phenols in the grape must with an acceptable accuracy, as well as to objectively distinguish the fractions of sparkling must, which allows automated cutting in real time.
Phenolic maturation represents a great interest in quality wine producers. However, climatic or genotypic limitations can often prevent optimal maturation. Laura Rustioni of the University of Salento will explain "freezing-thawing of grapes to improve the phenolic maturity and the oxidation of tannins." This is a freezing-thawing treatment that can improve the quality of the grapes for potential use in difficult cultivation conditions, thereby contributing to the successful achievement of wine objectives.
Video of the works presented at the Enoforum Web Contest 2021 during the Enorum Web Conference (23-25 ​​February 2021).
Annual subscription to Infowine: the subscription, at a cost of € 60 (VAT included) gives a year long access to all the documents published on the site, including the historical archive (click here).
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.