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Winemaking Processes

  • 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: 13/09/2010
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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. Chi
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    Published on: 19/07/2010
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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: 20/04/2010
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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: 17/03/2010
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  • Sulphur dioxide management in low input winemaking
    Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy
    Nowadays different alternative practices and additives could be used in reducing the use of sulphites in wine-making, but the complete elimination of sulphites is, at the moment, still not possible...
    Published on: 03/02/2010
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  • Strategies to reduce SO2 use in early phases of winemaking
    Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy
    The reduction of sulphur dioxide in the early stages of wine-making certainly is a sustainable practice for both organic and conventional producers but its practicality is dependant on the particular
    Published on: 20/10/2009
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  • Temperature control in winemaking
    Maik WERNER, Doris RAUHUT; State Research Institute Geisenheim, Germany
    Temperature control during the wine-making process is very important for the final quality of the wine. Even if it cannot replace all functions it can complement the effect of sulphur dioxide (SO2)...
    Published on: 23/09/2009
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  • Incidence of several winemaking treatments and procedures on the elemental composition of grapes and wine
    G. NICOLINI, R. LARCHER, D. BERTOLDI, M. MALACARNE; Unità Laboratorio chimico e Consulenza enologica. FEM-IASMA, San Michele all’Adige (TN), Italy
    Mineral elements in wine have always been studied mainly in relation to their chemical stability in wine and their toxicity. In the last few years the reasons for carrying out analysis of microelem...
    Published on: 12/05/2009
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  • Ethanol Difference Thresholds in Wine and the Influence of Mode of Evaluation and Wine Style
    Ping Yu and Gary J. Pickering Am. J. Enol. Vitic. 59:2:146-152 (2008)
    This study sought to determine the minimum change in ethanol concentration (ETOH) before consumers could perceive a difference in wine (ethanol difference threshold, EDT). Ethanol difference thresh...
    Published on: 24/11/2008
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  • Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine
    John C. Danilewicz, John T. Seccombe and Jonathan Whelan Am. J. Enol. Vitic. 59:2:128-136 (2008)
    The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a model wine containing catalytic concentrations of iron and copper in order to provide further evidence that ...
    Published on: 24/11/2008
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  • CONTROL OF THE OXYGEN SUPPLY DURING THE CONDITIONING PART 1: PRINCIPLES AND WINE PREPARATION
    VIDAL Jean Claude, MOUTOUNET Michel
    The adaptation of methods for measuring dissolved oxygen in any type of container (thanks to the creation of gas tight circuits) and the continuous control of more than 14.000hl of still wine of al...
    Published on: 28/10/2008
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  • THE USE OF OAK CHIPS DURING THE AGEING OF A RED WINE IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS ON AROMA COMPOUNDS
    A.B. BAUTISTA-ORTÍN, A.G. LENCINA, M. CANO-LÓPEZ, F. PARDO-MÍNGUEZ, J.M. LÓPEZ-ROCA, E. GÓMEZ-PLAZA; AGJWR Vol 14, Number 1, 2008: 63-70.
    This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels...
    Published on: 27/10/2008
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  • COINOCULATION OF YEASTS AND LACTIC ACID BACTERIA FOR THE ORGANOLEPTIC IMPROVEMENT OF WINES AND FOR THE REDUCTION OF BIOGENIC AMINE PRODUCTION DURING THE MALOLACTIC FERMENTATION
    MASQUÉ M.C., ROMERO S.V., RICO S., ELÓRDUY X., PUIG A., CAPDEVILA F., SUÁREZ C., HERAS J.M., PALACIOS A.T.
    Currently a large part of authors are in agreement with the affirmation that the best way to control the malolactic fermentation (MLF) in wines is by inducing it using selected starter cultures. On...
    Published on: 24/09/2008
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  • BACTERIA AND THEIR INFLUENCE ON BIOGENIC AMINES
    S. FERRER, J.M. LANDETE, L. POLO, I. PARDO
    Biogenic amines (BA) are organic compounds with low molecular weights which can be frequently found in fermented alimentary products such as wine, cheese, etc. The characteristics and biological eff
    Published on: 24/09/2008
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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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