» Winemaking Processes

Winemaking Processes

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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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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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 t
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Published on: 05/11/2013
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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: 12/06/2013
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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: 05/12/2012
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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: 08/10/2012
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A metabolomic approach to the study of wine micro-oxygenation
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
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Wine colour: prepare, extract and maintain
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...
Published on: 02/11/2011
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Carboxymethyl cellulose use in winemaking: solubilization and protective colloid effect in comparison to other additives
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 ...
Published on: 13/09/2011
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Protein stabilization of white and rosé wines
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...
Published on: 22/03/2011
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Producing Aromatic White Wines : The Latest Winemaking Advancements
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...
Published on: 13/12/2010
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