» Winemaking Processes

Winemaking Processes

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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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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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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