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Winemaking Processes

  • 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: 07/02/2012
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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: 11/02/2011
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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: 09/13/2011
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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: 03/22/2011
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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: 12/13/2010
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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...
    Published on: 10/12/2010
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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: 09/13/2010
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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. Ch...
    Published on: 07/19/2010
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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: 04/20/2010
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  • Oxygen and wine
    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: 03/17/2010
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  • Sulphur dioxide management in low input winemaking
    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: 02/03/2010
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  • Strategies to reduce SO2 use in early phases of winemaking
    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: 10/20/2009
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  • Temperature control in winemaking
    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: 09/23/2009
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  • Incidence of several winemaking treatments and procedures on the elemental composition of grapes and wine
    G. NICOLINI, R. LARCHER, D. BERTOLDI, M. MALACARNE; Unità Laboratorio chimico e Consulenza enologica. FEM-IASMA, San Michele all’Adige (TN), Italy
    Mineral elements in wine have always been studied mainly in relation to their chemical stability in wine and their toxicity. In the last few years the reasons for carrying out analysis of microelem...
    Published on: 05/12/2009
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  • Ethanol Difference Thresholds in Wine and the Influence of Mode of Evaluation and Wine Style
    Ping Yu and Gary J. Pickering Am. J. Enol. Vitic. 59:2:146-152 (2008)
    This study sought to determine the minimum change in ethanol concentration (ETOH) before consumers could perceive a difference in wine (ethanol difference threshold, EDT). Ethanol difference thresh...
    Published on: 11/24/2008
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