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Winemaking Processes

  • 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
  • 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. ...
    Price:3 €(Tax included)
    Published on: 19/07/2010
  • 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-Fl...
    Published on: 20/04/2010
  • 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
  • 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
  • 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 particul...
    Published on: 20/10/2009
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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 ...
    Published on: 24/09/2008
  • 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 ...
    Published on: 28/08/2008
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