This research project began several years ago as a response to the different inconveniences that the most commonly used fining agents presented at the time: the need to substitute beef origin prote...
Jean-Michel SALMON et al.; INRA Pech-Rouge, France
The development of technological equipment for both qualitative and continuous pressing remains a challenge in the enological field. In this sense, the horizontal screw decanter centrifuge, technol...
Vicente FERREIRA, Laboratorio de Análisis del Aroma y EnologÃa (LAAE), Universidad de Zaragoza, Spain
Oxygen helps wine aging, but in certain circumstances it can be dangerous (browning, formation of oxidative components, etc). The fundamental question that Vicente Ferreira tries to answer in his p...
Magali Bes, INRA UE 999 Pech-Rouge, Narbonne, Francia
Electrodialysis is a membrane electro- process. Its principle consists in extracting ions through a stack of non-porous ionic membranes under the effect of an electric potential difference. According
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
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
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
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...
An European project seeks alternatives to present practices for protein and tartaric stabilization of wine, through the development of derivates from agro-food industry
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...
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...
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 ...
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...
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...
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