Winemaking Processes

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  Reduction and oxidation in wine and their impact on volatile sulfur compounds

  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...

  Published on: 12/06/2019

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  New techniques for the vinification of red wines: from vinification in over-pression to Air Mixing M.I. Parsec

  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...

  Published on: 01/05/2019

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  Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices

  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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  Published on: 19/03/2019

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  Oxygen and SO2 in winemaking

  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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  Published on: 17/01/2019

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  Aging on lees time reduction of a Chardonnay wine by electroporation

  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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  Published on: 14/11/2018

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  Minitubes: revolutionary tehnology for the use of enological coadjuvants

  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...

  Published on: 27/08/2018

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  Tartaric stability as a quality tool: between opportunities and evolutions

  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

  Published on: 21/12/2017

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  Integrity and stability of Tuscan wine

  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...

  Published on: 20/12/2017

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  The chemical and sensory bases of the wine minerality

  Antonio Palacios, Universidad de la Rioja (E)

  The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som

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  Published on: 28/11/2017

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  The stability of quercetin

  Michel MOUTOUNET, INRA Pech Rouge

  Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of cha...

  Published on: 02/11/2017

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  Yeast protein extract: from yeast to application in juice and must fining

  Christophe Morge, Sofralab

  This research project began several years ago as a response to the different inconveniences that the most commonly used fining agents presented at the time: the need to substitute beef origin prote...

  Published on: 18/11/2016

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  The centrifuge decanter : an innovative equipment for continuous must extraction for the elaboration of quality white and rosé wines

  Jean-Michel SALMON et al.; INRA Pech-Rouge, France

  The development of technological equipment for both qualitative and continuous pressing remains a challenge in the enological field. In this sense, the horizontal screw decanter centrifuge, tech

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  Published on: 09/06/2016

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  When and why oxygen is bad to wine? The key role of aldehydes

  Vicente FERREIRA, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza, Spain

  Oxygen helps wine aging, but in certain circumstances it can be dangerous (browning, formation of oxidative components, etc). The fundamental question that Vicente Ferreira tries to answer in hi

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  Published on: 23/05/2016

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  Electrodialysis, a physical and multipurpose process for an enology of precision: last development, pH adjustment of wines by bipolar membranes

  Magali Bes, INRA UE 999 Pech-Rouge, Narbonne, Francia

  Electrodialysis is a membrane electro- process. Its principle consists in extracting ions through a stack of non-porous ionic membranes under the effect of an electric potential difference. Accordi

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  Published on: 16/12/2014

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  Dismissing enological myths: effect of ethanol and maceration enzymes on grape seed tannin extraction. Enological implications

  Gómez-Plaza, E.1, Busse-Valverde, N. ; Fernández-Fernández, J.I.2, Gil-Muñoz, R.; Martínez-Cutillas, A.; López-Roca, J.M. 1, Bautista-Ortín, A.B.; 1Fo

  During maceration, proanthocyanidins are extracted from skin and seeds. It is commonly accepted that skin proanthocyanidins are more readily extractible, whereas extraction from seeds requires longer

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  Published on: 26/06/2014

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