» Winemaking Processes

Winemaking Processes

Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)
Extracting yeast mannoproteins and using ultrasound to accelerate aging on lees.
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Published on: 05/26/2021
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$Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must$
Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must
Andrea Natolino, University of Udine; Robert Dambergs, Charles Sturt University; Laura Rustioni, University of Salento
Presentations of three works from the Enoforum Web Conference 2021
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Published on: 05/22/2021
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Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color
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.
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Published on: 05/12/2021
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Yeast Biocapsules - a completely natural yeast immobilization technique for wine production
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems.
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Published on: 05/11/2021
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Technology to recover and modulate the aromas lost during alcoholic fermentation
Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
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Published on: 04/11/2021
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Ultrasound-assisted extraction of anthocyanins and polyphenolic compounds in red lees
Pau Sancho Galán, Universidad de Cádiz, España
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for re-use in food and nutraceutical matri...
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Published on: 04/11/2021
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Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine
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,
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Published on: 11/25/2020
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Bio-protection in oenology: a real alternative to sulphites?
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
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Published on: 11/02/2020
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Investigations of the effects of ultrasound on thiol precursors of grapes
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...
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Published on: 10/22/2020
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Effect of different levels of oxygenation on phenolic and volatile compounds of Nebbiolo wine during bottle storage
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...
Published on: 10/07/2020
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Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions
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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Published on: 09/22/2020
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Influence of the electrochemical potential in oenology
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.
Published on: 07/07/2020
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Wine and oxygen from grape to glass
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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Published on: 05/15/2020
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Glycosidic aroma precursors: importance for wine and sparkling wine
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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Published on: 02/19/2020
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Inactivated yeasts: production and technological characteristics
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 ...
Published on: 02/17/2020
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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,...
Published on: 06/30/2019
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