Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?
During its production wine can react with substantial amounts of aerial oxygen. Some oxidation can be beneficial, especially in red wine, but if allowed to occur in excess it is highly detrimental, making oxygen management an important aspect of wine making.
The use of reduction potentials at platinum electrodes to measure the redox state of wines extends back over 80 years. The premise is that reductants in wine produce oxidized derivatives and the balance between the two determines the reduction potential, as in classical electrochemistry.
As the detailed mechanism of wine oxidation becomes better understood, it is apparent that redox couples in wine do not function in this way. It is proposed that the observed potentials are mixed potentials largely due to ethanol oxidation coupled with oxygen reduction. Under low oxygen conditions, further redox couples can contribute to the mixed potential, both directly and via adsorption effects at the platinum electrode.
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...
Antonio MORATA, Universidad Politécnica de Madrid, Spain
In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
Santiago Benito, Polytechnic Univeristy of Madrid (Spain)
The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios...
Fabio MENCARELLI, Pisa University | Beatriz PANIAGUA ORTÍZ, González Byass Group
How to transform any tank into a quality fermenting tank? What is fluid racking? What about maceration with a broken cap? How to drastically reduce manpower, energy, washing water, time and operati...
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