Ambiente y Sostenibilidad

18 marzo, 2015

Scientists engineer ‘hangover-free’; yeast

A yeast engineered by scientists could increase the health benefits of wine and reduce its toxic byproducts, decreasing the risk of a hangover.

Consumidor y Mercado

17 marzo, 2015

Nestlé shows consumers how to tell fake Milo after counterfeit bust

Milo’s supposedly biggest market, Malaysia, was dealt a scare over the weekend after thousands of packs of the exceptionally popular chocolate milk powder were seized by inspectors in Negeri Sembilan….

Productos y Procesos

17 marzo, 2015

District-by-District Review of the Crush Report, Part 1: North Coast»

Those of you, who read my review of the crush report for the Wine Industry Advisor, may have noticed that I gave limited analysis of the crush report by geographic location. In this article, I’ll take a look at each district one at a time. District 1: Mendocino County, Average Price Per Ton: $1,493.10 Overall Price […]

Consumidor y Mercado

17 marzo, 2015

Single serve wines flying at supermarkets

Sales of single serve bottles of wine are soaring at UK supermarkets due to a consumer desire to control their weekly unit intake and avoid wastage.

Consumidor y Mercado

17 marzo, 2015

Diez tendencias clave reveladas en la Cumbre del Vino

El balance de la Cumbre del Vino deja buenas cifras: 1.800 personas asistieron a la Conferencia Internacional; 600 participaron en las actividades paralelas y culturales del viernes 13 en el Palacio de Congresos de Toledo; 400 universitarios en las catas realizadas en cinco campus de la región y 820 personas en las catas de La […

Ambiente y Sostenibilidad

17 marzo, 2015

G3 Enterprises Makes New Advances in Total Packaging Solutions»

Continuing their commitment to innovation in wine packaging, G3 Enterprises introduced their newest solutions at the Unified Wine and Grape Symposium. Among the products on display were G3’s new GTWIST 30×60 Cap Collection which is the latest addition to the existing GFRESH caps for lightly carbonated wines, G INK decorative ink effects, and new GSEAL […]

Productos y Procesos

17 marzo, 2015

Prowein 2015: Improved technology is helping South Africa make «best wines ever», says Accolade’s Bruce Jack

Advances in technology, including the use of satellite and GPS tracking data, are helping winemakers in South Africa make the best wines of their generation, according to Bruce Jack, head winemaker for Accolade Wines.

Productos y Procesos

17 marzo, 2015

Study of combined effect of proteins and bentonite fining on the wine aroma loss.

The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components adsorbed by the clay has been hypothesized but never demonstrated. We studied the effect of bentonite addition on total wine aroma compounds (extracted from Moscato wine) in a model solution in the absence and presence of total and purified (thaumatin-like proteins and chitinase) wine proteins. The results showed that in general bentonite alone

Ambiente y Sostenibilidad

17 marzo, 2015

Tightening the Screws: Some Countries More Comfortable With Twist-Top Than Others

Screw caps are catching on in some countries while others are slow to adapt the closure often poo-pooed by purists.The news comes on the heels of a…

Ambiente y Sostenibilidad

17 marzo, 2015

Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines

An alcohol sensor was developed using the solid-state fluorescence emission of terphenyl-ol (TPhOH) derivatives. Admixtures of TPhOH and sodium carbonate exhibited bright sky-blue fluorescence in the solid state upon addition of small quantities of …

Consumidor y Mercado

17 marzo, 2015

Wine retail survey reveals ‘key challenges’

A global survey into wine retailing trends has identified three key challenges – the rise of convenience purchasing, online sales and store consolidation. The survey, undertaken by Wine Intelligence, was commissioned by the organisers of the world’s largest wine and spirits trade fair – ProWein – which is taking place in Düsseldorf this week. The survey represents data from eight separate markets accounting for half of the wine consumed globally.

Ambiente y Sostenibilidad

17 marzo, 2015

Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: a New Source of Human Exposure to Ochratoxin A

Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring and tartrates but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and …

Ambiente y Sostenibilidad

17 marzo, 2015

Aroma Potential of Oak Battens prepared from Decommissioned Oak Barrels.

Oak maturation plays an important role in the production ofwine and traditionally involves aging in oak barrels. During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor towine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material and so the volatile compounds available for extraction diminish with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study sought to investigate whether or not decommissioned barrels can be ‘reclaimed’ and utilized as a previously untapped source

Ambiente y Sostenibilidad

16 marzo, 2015

New Zealand vines doubled

Since the early 2000s, the amount of land planted in wine grapes throughout New Zealand has increased by a whopping 100 per cent. In the last 12 years, according to Statistics New Zealand, between the years 2002 and 2014, the area of land planted in grapes has leapt from 17,300 hectares to 34,130 hectares. Statistics have also been released for areas planted in apples, cherries, blackcurrants, avocados and kiwifruit over the same period.

Ambiente y Sostenibilidad

16 marzo, 2015

Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: a New Source of Human Exposure to Ochratoxin A.

Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring and tartrates but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analysed 24 commercial PFS and 13 food coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC-FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of food coloring samples at levels of

Productos y Procesos

16 marzo, 2015

[Determination of 16 phthalate acid ester residues in health wine by gas chromatography-triple quadrupole mass spectrometry].

A method for the analysis of sixteen phthalate acid ester (PAE) residues in healthwine was developed using gas chromatography-triple quadrupole mass spectrometry (GC-QQQ- MS). The healthwine samples were extracted with n-hexane by liquid-liquid extraction method before analysis. The samples were detected by GC-QQQ-MS with electron impact source (EI) in selected ion monitoring (SIM) mode after extraction. The separation was performed on an HP-5MS capillary column (30 m x 0.25 mm x 0.25 μm) with temperature programming. The retention time and the fragment ion abundance ratio were used to judge the

Productos y Procesos

16 marzo, 2015

A Lodi il Forum Internazionale sulla lotta alla contraffazione

Contrastare le frodi in campo agroalimentare

Consumidor y Mercado

16 marzo, 2015

The Real Cost of a $10 Bottle of Wine? $2.40

Tyler Colman reports from Prowein, where costs have come under the microscope.

Productos y Procesos

16 marzo, 2015

Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content.

Phenolic compounds play a key role in the organoleptic properties of wines. Viticultural practices may influence grape andwine phenolic content, thus determining their quality. The objective of this study was to evaluate the effect of foliar applications of phenylalanine and urea, at two different doses, onwine phenolic composition. Grapes were harvested at their optimal technological maturity and their respective wines were elaborated at small scale.Wine detailed phenolic composition was determined. Results revealed that the content of several anthocyanins and flavonols was enhanced by the application of both phenylalanine doses and

Ambiente y Sostenibilidad

16 marzo, 2015

Tres soluciones en envases para vino

Si preguntan por envases para vino, la mayoría pensará en la tradicional botella de vidrio, muy eficaz, pero en esta ocasión nos salimos de la ruta habitual para mostrar otras posibilidades igual de válidas. Es el caso del vino Bag-in-Box o de un nuevo packaging de 2 litros y también de botellas de vidrio, pero […