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Winemaking Processes

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Published on: 09/06/2016
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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: 11/14/2018
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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: 08/27/2018
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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: 12/21/2017
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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: 12/20/2017
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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: 11/28/2017
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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: 11/02/2017
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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: 11/18/2016
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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, technol...
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Published on: 06/09/2016
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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 his p...
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Published on: 05/23/2016
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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. According
Published on: 12/16/2014
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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
Published on: 06/26/2014
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Oxygen in the cellar or in the bottle? Sensory and chemical changes induced by different levels of exposure to oxygen during fermentation and aging in bottle of Pinot noir wines
Dominik Durner, DLR Rheinpfalz, Neustadt a.d.Weinstraße (D)
In winemaking it is difficult to control the amount of oxygen introduced. Over- oxygenation is often likely to occur. The quantity of oxygen is correlated with the production of acetaldehyde that can
Published on: 11/05/2013
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Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines
M.J. Herderich, T.E. Siebert, M. Parker, D.L. Capone, C. Mayr, P. Zhang1, O. Geffroy2, P. Williamson, I.L. Francis; The Australian Wine Research Insti
The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine from a number of varieties including Shir
Published on: 06/12/2013
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EVER introduces STABTAR, tartrate stabilization through resin process in full automation
Among the available proposals on tartrate stabilization, EVER's STABTAR distinguishes itself for some peculIarities: the extreme selectivity of the resin towards K+ and Ca++ (being this a guarantee...
Published on: 12/05/2012
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Environmental friendly wine stabilization by use of biopolymers
An European project seeks alternatives to present practices for protein and tartaric stabilization of wine, through the development of derivates from agro-food industry
Published on: 10/08/2012
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