Winemaking Processes
fjrigjwwe9r1argomenti:descrizione
Discover all the benefits of Infowine Premium subscription for only € 60 /year
Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
Price:60 €(Tax included)
M.P. Sáenz-Navajas, LAAE, Univ. de Zaragoza, Spain
La micro-oxygénation (Mox) appliquée après la fermentation malolactique (FML) vise à induire un vieillissement accéléré du vin afin d'anticiper sa mise sur le marché. Dans des conditions idéales,
Price:15 €(Tax included)
Hervé Alexandre, Université de Bourgogne, France
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
Price:15 €(Tax included)
Tomas Roman, Fondazione Edmund Mach
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
Price:15 €(Tax included)
M. Petrozziello, F. Torchio, F. Piano, S. Giacosa, M. Ugliano, A. Bosso, L. Rolle, CREA-Asti, Università degli Studi di Torino, Università di Verona
Given the economic and qualitative importance of Nebbiolo-based wines, this research sought to explore the effect of increasing oxygen doses on four wines made from Nebbiolo grapes hand-picked in B...
Encarna Gomez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
Price:15 €(Tax included)
Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine f
Price:15 €(Tax included)
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
Price:15 €(Tax included)
Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
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,...
Marcos Andrés Maza, Universidad de Zaragoza, Spain
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds ...
Price:15 €(Tax included)
Vincente Ferreira, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Leo Forte, Parsec - Alessandra Biondi Bartolini, R&D consultant
In the vinification of red grapes, the choice of the most appropriate technique to enhance and optimize extraction is essential. The objective is to selectively extract the most noble compounds pre...
Panagiotis Arapitsas, Fondazione Edmund Mach (ITA)
Both oxygen and antioxidants are crucial in winemaking and a good enologist has to find the optimum equilibrium to produce quality wines. In the winery oxygen can be easily managed, but it is trick...
Price:15 €(Tax included)
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
Price:15 €(Tax included)
