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Winemaking Processes

Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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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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CARBON BALANCE®: FROM THE VINE TO THE BOTTLE
Sébastien Kerner & Joël Rochard, Institut Français de le Vigne et du Vin (ENTAV - IFV France)
The climate is an important component for « terroirs ». Since 1898, the Swedish scientist Arrhenius had envisaged global warming due to the combustion of fossil fuels with the aim to fight against ...
Published on: 24/06/2008
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Survey: Ochratoxin A in European special wines
Ana Valero, Sonia Marín, Antonio J. Ramos and Vicente Sanchis, Food Chemistry
The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and oc...
Published on: 24/05/2008
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PANORAMA AND SYNTHESIS OF THE 8TH INTERNATIONAL OENOLOGICAL SYMPOSIUM OF BORDEAUX- JUNE 2007
Sophie PALLAS, Oenologist
Close to 200 communications, of which 42 were selected for the event extending over 2 days and a half, further completed by some twenty workshops: due to this extent, it is not possible to be exhau...
Published on: 24/04/2008
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STABILIZING COLOR IN RED WINES (II Part)
Daniel GRANES, Jacques ROUSSEAU, Lucile BLATEYRON, Caroline BONNEFOND
Contrary to what one might think, color stabilisation can not be completely dissociated with extraction for at least 3 reasons. First the actions carried out during vinification with maceration, as...
Published on: 28/01/2008
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CHANGES IN RED WINE SOLUBLE POLYSACCHARIDE COMPOSITION INDUCED BY MALOLACTIC FERMENTATION
M. Dols-Lafargue, E. Gindreau, C. Le Marrec, G. Chambat, A. Heyraud, and A. Lonvaud-Funel J. Agric. Food Chem., 55 (23), 9592–9599, 2007
The polysaccharide content of wine is generally assumed to originate from grapes and yeasts, independent of bacterial metabolism, except for the action of certain spoilage species. This study shows...
Published on: 26/01/2008
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PROTEIN HAZE FORMATION IN WHITE WINES: EFFECT OF SACCHAROMYCES CEREVISIAE CELL WALL COMPONENTS PREPARED WITH DIFFERENT PROCEDURES
G. Lomolino and A. Curioni J. Agric. Food Chem., 55 (21), 8737–8744, 2007
Cell wall material was extracted by five different methods from an oenological strain of Saccharomyces cerevisiae. Enzyme preparations containing beta-glucanase activity (Zymolyase, Glucanex, and F...
Published on: 26/01/2008
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SURVIVAL PATTERNS OF DEKKERA BRUXELLENSIS IN WINES AND INHIBITORY EFFECT OF SULPHUR DIOXIDE
A. Barata, J. Caldeira, R. Botelheiro, D. Pagliara, M. Malfeito-Ferreira and V. Loureiro Int. J. Food Microbiology 121 (2), 201-207, 2008
The wine spoilage yeast species Dekkera bruxellensis, after inoculation in red wines, displayed three survival patterns characterized by: i) initial lag phase followed by growth and sequential death;
Published on: 26/01/2008
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PHENOLIC COMPOUNDS AND COLOUR STABILITY OF VINHÃO WINES: INFLUENCE OF WINE-MAKING PROTOCOL AND FINING AGENTS
J.X. Castillo-Sánchez, M.S. García-Falcón, J. Garrido, E. Martínez-Carballo, L.R. Martins-Dias and X.C. Mejuto Food Chemistry 106 (1), 18-26,2008
The purpose of this work is to study the evolution, over three selected harvests, of phenolic compounds and colour stability of red wines produced in the north of Portugal by means of two wine-making
Published on: 26/01/2008
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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 106 (2), 536-544, 2008
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: 26/01/2008
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PROPOSAL FOR AN ALTERNATIVE PRODUCT TO ACIDIFY GRAPE MUSTS AND WINES
Emilio CELOTTI, Paolo FIORINI, Sabrina CANTONI, Salvatore MARINO
The possible use in winemaking of the cluster removed in thinning performed at the color change, as source of malic acid has been studied. The grape removed during the cluster thinning in the month...
Published on: 20/12/2007
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FINDING NEW PROTEINS RESPONSIBLE OF “NATURAL” PROTEIN INSTABILITY IN WHITE AND ROSE’ WINES
CALEGARI Giovanni1, MANTEAU Sébastien2, POINSAUT Philippe2, SCOTTI Barbara1
Wine proteins may have different origins: the grape, from which the majority is originated, the yeast, the bacteria and the enological treatments, as in the case of over fining. Although proteins are
Published on: 20/12/2007
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OXYGEN ADDITIONS DURING VINIFICATION AND THE IMPACT ON WINE. 2ND PART
Michel VALADE, Isabelle TRIBAUT-SOHIER, Denis BUNNER, Clément PIERLOT, Dominique MONCOMBLE, Dominique TUSSEAU
In the first part of this article (1) we brought up ideas regarding additions of oxygen during the winemaking process, before the bottling phase. These additions are quite different from one facility
Published on: 28/11/2007
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The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition
M. Parker, P.A. Smith, M. Birse, I.L. Francis, M.J. Kwiatkowski, K.A. Lattey, B. Liebich and M.J. Herderich, AGJWR Volume 13, Number 1, 2007, 30-37
To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with pre- and post-alcoholic fermentation ad...
Published on: 27/11/2007
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