Winemaking Processes
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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...
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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
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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...
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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 ...
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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...
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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...
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Juan Manuel Martínez, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
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Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach
VIDEO SEMINAR ENOFORUM 2017: nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection...
M. MOUTOUNET, INRA, U. GRUBER, Rotkäppchen-Mumm, E. BARBIERI, Univ. Cattolica di Milano, R. BRIGHIGNA, Cantina Tollo, C. SCRINZI, GIV
Video seminar Enoforum 2017: Session managed in collaboration with Enologica Vason and Oenobrands
Giovanna Fia, GESAAF, University of Florence
The VINTEGRO development and innovation plan, supported by Tuscany region, aims to identify the main critical issues for Tuscan producers, determine the best practices to reduce the risks related t...
