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Winemaking Processes

  • Simon Nordestgaard, Australian Wine Research Institute
    VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
    Price:15 €(Tax included)
    Published on: 30/01/2019
  • 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: 05/12/2012
  • 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: 08/10/2012
  • ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive
    Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPL...
    Published on: 02/07/2012
  • Vincenzo GERBI*, Enzo CAGNASSO, Fabrizio TORCHIO, Simone GIACOSA, Alberto Caudana, Luca ROLLE; University of Torino - DIVAPRA – Food Technology Depart
    The need to have access to information about grape phenolic potential has lead to the development of rapid methodologies based on different analytic techniques that can predict with sufficient accu...
    Price:3,5 €(Tax included)
    Published on: 02/11/2011
  • Piergiorgio COMUZZO1*, Lara TAT1, Laura BROTTO1, Andrea SCALA2, Franco BATTISTUTTA1, Roberto ZIRONI1; 1 Università degli Studi di Udine, Dipartimento
    Carboxymethyl Cellulose (CMC) is a recently permitted additive for wine tartrate stabilization. Despite well founded research which has demonstrated the product’s potential, as is common with many ...
    Price:3 €(Tax included)
    Published on: 13/09/2011
  • Eric MEISTERMANN; IFV Pôle Alsace, National Protein Stability Group Coordinator
    Protein stabilization of white and rosé wines is emblematic of the delicate compromise that a winemaker must make between safety and quality. To help the winemaker make decisions for a quick interv...
    Price:3 €(Tax included)
    Published on: 22/03/2011
  • R. SCHNEIDER; UMT Qualinnov, (INRA UEPR- INRA-UMR-SPO- IFV Rhône Méditerranée), France
    If there is one thing that a white wine cannot do without, it is for sure its aromatic quality. Obtaining terpene style aromas, which give Muscat like characters, is well documented. The management...
    Price:3 €(Tax included)
    Published on: 13/12/2010
  • Moutounet M., Bouissou Delphine ESCUDIER J.L. ; Experimental Unit of INRA-Pech Rouge, Gruissan
    Following the work of expert groups, the OIV has admitted carboxymethylcelluloses for tartaric stabilization. This adjuvant has been approved as the OENO Resolution 2 / 2008, with its use restricte...
    Price:3 €(Tax included)
    Published on: 12/10/2010
  • Rod CHITTENDEN1*, and Paul A. KILMARTIN2; 1 Senior Lecturer Wine Science, Eastern Institute of Technology , New Zealand, 2 Director Wine Science, The
    Anthocyanin-derived pigment profiles in a series of 100% Vitis Vinifera L Syrah and 2, 5, and 10% co-ferments with crushed destemmed Vitis Vinifera L Viognier were compared, using spectroscopic, pr...
    Published on: 13/09/2010
  • Aurélie BORNET et Pierre-Louis TEISSEDRE
    This review addresses potential uses in winemaking of chitin, chitosan and their derivatives. Chitosan and chitin are extracted from fungal food sources: Aspergillus niger and Agaricus bisporus. Chi
    Price:3 €(Tax included)
    Published on: 19/07/2010
  • Philippe COTTEREAU; IFV Rodilhan, France
    This note considers some physical technologies, which can be useful in reducing the risk of microbial contamination and wine oxidation as well as the use of SO2. Flash-pasteurisation (FP), Cross-Flow
    Published on: 20/04/2010
  • Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy
    Oxygen represents about 20 % of the air that we breathe thus it is everywhere. Thus wine-makers must be aware of it’s important role in affecting different technological operations. There are diffe...
    Published on: 17/03/2010
  • Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy
    Nowadays different alternative practices and additives could be used in reducing the use of sulphites in wine-making, but the complete elimination of sulphites is, at the moment, still not possible...
    Published on: 03/02/2010
  • Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy
    The reduction of sulphur dioxide in the early stages of wine-making certainly is a sustainable practice for both organic and conventional producers but its practicality is dependant on the particular
    Published on: 20/10/2009
  • Maik WERNER, Doris RAUHUT; State Research Institute Geisenheim, Germany
    Temperature control during the wine-making process is very important for the final quality of the wine. Even if it cannot replace all functions it can complement the effect of sulphur dioxide (SO2)...
    Published on: 23/09/2009
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