» Winemaking Processes

Winemaking Processes

Good practices for bulk and bottled wine trading
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...
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Published on: 30/01/2019
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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: 12/05/2009
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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: 24/11/2008
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Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine
John C. Danilewicz, John T. Seccombe and Jonathan Whelan Am. J. Enol. Vitic. 59:2:128-136 (2008)
The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a model wine containing catalytic concentrations of iron and copper in order to provide further evidence that ...
Published on: 24/11/2008
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CONTROL OF THE OXYGEN SUPPLY DURING THE CONDITIONING PART 1: PRINCIPLES AND WINE PREPARATION
VIDAL Jean Claude, MOUTOUNET Michel
The adaptation of methods for measuring dissolved oxygen in any type of container (thanks to the creation of gas tight circuits) and the continuous control of more than 14.000hl of still wine of al...
Published on: 28/10/2008
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THE USE OF OAK CHIPS DURING THE AGEING OF A RED WINE IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS ON AROMA COMPOUNDS
A.B. BAUTISTA-ORTÍN, A.G. LENCINA, M. CANO-LÓPEZ, F. PARDO-MÍNGUEZ, J.M. LÓPEZ-ROCA, E. GÓMEZ-PLAZA; AGJWR Vol 14, Number 1, 2008: 63-70.
This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels...
Published on: 27/10/2008
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COINOCULATION OF YEASTS AND LACTIC ACID BACTERIA FOR THE ORGANOLEPTIC IMPROVEMENT OF WINES AND FOR THE REDUCTION OF BIOGENIC AMINE PRODUCTION DURING THE MALOLACTIC FERMENTATION
MASQUÉ M.C., ROMERO S.V., RICO S., ELÓRDUY X., PUIG A., CAPDEVILA F., SUÁREZ C., HERAS J.M., PALACIOS A.T.
Currently a large part of authors are in agreement with the affirmation that the best way to control the malolactic fermentation (MLF) in wines is by inducing it using selected starter cultures. On...
Published on: 24/09/2008
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BACTERIA AND THEIR INFLUENCE ON BIOGENIC AMINES
S. FERRER, J.M. LANDETE, L. POLO, I. PARDO
Biogenic amines (BA) are organic compounds with low molecular weights which can be frequently found in fermented alimentary products such as wine, cheese, etc. The characteristics and biological eff
Published on: 24/09/2008
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NITROGEN NUTRITION OF YEASTS
Daniel GRANES, Edouard MEDINA, Lucile BLATEYRON, Céline ROMERO, Eric BRU, Christophe ROUX, Caroline BONNEFOND, Agnès PIPERNO, Myriam ROUANET, Thomas O
In the living world, nitrogen is an essential element which is present in the composition of amino acids, peptides and proteins. For yeasts in particular, these proteins are constitutive elements of
Published on: 28/08/2008
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The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis
Eva Campo, Juan Cacho, and Vicente Ferreira, J. Agric. Food Chem., 56 (7), 2477–2484, 2008.
Wines from Pedro Ximénez (PX), Fino, botrytized Sauternes, and Cava were screened by gas chromatography−olfactometry (GC−O), and the most relevant aroma compounds were further quantifie...
Published on: 26/08/2008
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Reduction of Ochratoxin A Levels in Red Wine by Bentonite, Modified Bentonites, and Chitosan
Hayriye Mine Kurtbay, Zehra Bekçi, Melek Merdivan, and Kadir Yurdakoç, J. Agric. Food Chem., 56 (7), 2541–2545, 2008.
Adsorption method may play an important role to remove ochratoxin A (OTA) from wine by bentonite (B), nonylammonium bentonite (NB), dodecylammonium bentonite (DB), KSF-montmorillonite (KSF), and ch...
Published on: 26/08/2008
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Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging
Valérie Lavigne, Alexandre Pons, Philippe Darriet, and Denis Dubourdieu, J. Agric. Food Chem., 56 (8), 2688–2693, 2008.
GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging con...
Published on: 26/08/2008
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Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must
Manu Maggu, Robert Winz, Paul A. Kilmartin, Michael C. T. Trought, and Laura Nicolau, J. Agric. Food Chem., 55 (25), 10281–10288
Early white winemaking operations are known to affect the extraction of grape skin compounds into the juice fraction, which will dictate their concentration in the resulting wine. Grape skin contac...
Published on: 19/07/2008
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Effect of Bentonite Characteristics on the Elemental Composition of Wine
Sofia Catarino, M. Madeira, F. Monteiro, F. Rocha, A. S. Curvelo-Garcia, and R. Bruno de Sousa J. Agric. Food Chem., 56 (1), 158–165, 2008
Physical, chemical, and mineralogical characteristics of six bentonites were assessed and related to their elemental release to wine. Extraction essays of bentonites in wine at three pH levels were...
Published on: 19/07/2008
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Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines
Zenaida Guadalupe and Belén Ayestarán, J. Agric. Food Chem., 55 (26), 10720–10728
Passing from must to wine produced a loss of low-molecular-weight grape structural glucosyl polysaccharides, and an important gain in yeast mannoproteins (MP) and grape-derived arabinogalactan prot...
Published on: 24/06/2008
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Interactions between protein fining agents and proanthocyanidins in white wine
F. Cosme, , J.M. Ricardo-da-Silva, and O. Laureano, Food Chemistry Volume 106, Issue 2, January 2008, Pages 536-544
A comparative fining trial was conducted in a laboratory scale to study the influence of protein fining agents on proanthocyanidins, colour and browning potential of white wine. The monomeric flava...
Published on: 24/06/2008
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