» Winemaking Processes

Winemaking Processes

$Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must$
Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must
Andrea Natolino, University of Udine; Robert Dambergs, Charles Sturt University; Laura Rustioni, University of Salento
Presentations of three works from the Enoforum Web Conference 2021
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Published on: 05/22/2021
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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
Published on: 06/26/2014
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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 that can
Published on: 11/05/2013
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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: 06/12/2013
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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: 12/05/2012
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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: 10/08/2012
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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: 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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