» Winemaking Processes

Winemaking Processes

The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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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...
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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 ...
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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...
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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...
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Published on: 13/12/2010
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Treatment effects of red wine tartrate stabilization by cellulose gum (carboxymethylcellulose)
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...
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Published on: 12/10/2010
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Colour dynamics in wines made from co-ferments of Vitis vinifera L. Syrah and Viognier
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
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Chitin-glucan and chitosan for winemaking
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
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Published on: 19/07/2010
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Technologies to reduce microbial spoilage, oxydation, and use of sulphites
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
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