» Winemaking Processes

Winemaking Processes

To manage at best maceration and micro-oxygenation
CDR WineLab® will be presenting the new polyphenol management panel at the Enomaq fair in Zaragoza, Pavilion 5 Stand C1
CDR WineLab®: a solution for the control of micro-oxygenation and maceration during alcoholic fermentation. Now available a complete panel for the analysis of the evolution of polyphenols
Published on: 06/02/2019
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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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Monitoring Acetaldehyde Concentrations during Micro-oxygenation of Red Wine by Headspace Solid-Phase Microextraction with On-Fiber Derivatization
William K. Carlton, Barry Gump, Kenneth Fugelsang, and Alam S. Hasson, J. Agric. Food Chem., 55 (14), 5620 -5625, 2007
An analytical method was developed to quantify levels of acetaldehyde in wine samples. The method utilizes headspace solid-phase microextraction with on-fiber derivatization using O-(pentafluoroben...
Published on: 29/10/2007
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USE OF A YEAST PROTEIN EXTRACT IN A CLARIFICATION TESTS FOR WHITE MUSTS AND FOR A BOURGOGNE RED WINE
Claudine Charpentier & Michel Feuillat
Under a regulation more and more limited for the enological adjuvant the wine enrichment with compound already naturally present is a more and more prospected path. One example is the use of yeast ...
Published on: 29/10/2007
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STUDY OF THE EFFECT OF HIGH INTENSITY PULSED ELECTRIC FIELD TREATMENT ON NATURAL MICROBIAL POPULATION OF MUSTS
Puig, A., Marsellés, R., Olmos, P., Martín, O. and Mínguez, S.
The elaborator sector of musts, wines and derivatives of the grape needs to guarantee the microbiological and biochemical stability of finished products, with the intention to ensure commercial acc...
Published on: 29/10/2007
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