Productos y Procesos

Parametros de Calidad

18 marzo, 2015

ISO 22006:2009 – Quality management systems — Guidelines for the application of ISO 9001:2008 to crop production

This document reached stage 90.60 on 2015-03-18 , TC/SC: ISO/TC 34, ICS: 03.120.10; 67.020

Cosecha

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 […]

Técnicas de elaboración

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

Técnicas de elaboración

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.

Parametros de Calidad

16 marzo, 2015

A Lodi il Forum Internazionale sulla lotta alla contraffazione

Contrastare le frodi in campo agroalimentare

Técnicas de elaboración

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

Técnicas de elaboración

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

Técnicas de elaboración

14 marzo, 2015

¿Qué uvas se emplean en los vinos de Francia?

¿Qué uvas se emplean en los vinos de Francia? Guía práctica para aprender a identificar los principales vinos franceses por nombres de regiones y tipos de uvas

Técnicas de elaboración

14 marzo, 2015

Just add water: Here comes powdered alcohol

Freeze-dried, powdered alcohol has been approved by federal regulators, meaning the controversial novelty – once called “the Kool-Aid of teen binge drinking” – could hit liquor-store shelves across the country by the summer.

Técnicas de elaboración

14 marzo, 2015

Powdered alcohol approval stirs US controversy

States say Palcohol could be abused by minors or snuck into public events

Equipamiento

14 marzo, 2015

New Computer Vision System Helps Estimate Compactness of Bunches of Grapes in Vineyards Objectively and Non-Invasively

A new computer vision system has been developed that helps to determine the compactness of bunches of grapes, a characteristic that strongly influences the quality of the grape and the

Técnicas de elaboración

12 marzo, 2015

Effect of commercial grape extracts on the cheese-making properties of milk.

Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts.

Técnicas de elaboración

12 marzo, 2015

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers’ acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence

Tratamiento de efluentes

3 marzo, 2015

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Nearly 20 million tons of winery by-products, with many biological activities, are discarded each year in the world. The extraction of bioactive compounds from Chenin Blanc, Petit Verdot, and Syrah grape by-products, produced in the semi-arid region in Brazil, was optimized by a Central Composite Rotatable Design. The phenolic compounds profile, antioxidant capacity against synthetic free radicals (DPPH and ABTS), reactive oxygen species (ROS; peroxyl radical, superoxide radical, hypochlorous acid), cytotoxicity assay (MTT) and quantification of TNF-α production in RAW 264.7 cells were conducted. Gallic acid, syringic acid, procyanidins B1

Equipamiento

2 marzo, 2015

‘Coravin works’;, says 160 wine professionals

Back in the summer of 2013, Eric Asimov, the celebrated wine critic for The New York Times, reported on a new wine device: “The Coravin… may revolutionize the sorts of wines that restaurants can make available by the glass”.

Equipamiento

2 marzo, 2015

ENOLITECH

Exhibition for Technologies of Viticulture, Enology and of Technologies for Olive Growing Oil Production

Equipamiento

2 marzo, 2015

VINORUS.VINOTECH

Specialized exhibition of wine-making and wine-growing, beverages, technologies, raw materials and enological equipment

Técnicas de elaboración

2 marzo, 2015

Identification of potential protein markers of noble rot infected grapes.

The evaluation of Botrytis cinerea as noble rot on withered grapes is of great importance to predict thewine sensory/organoleptic properties and to manage the winemaking process of Amarone, a passito dry redwine. This report describes the first proteomic analysis of grapes infected by noble rot under withering conditions to identify possible markers of fungal infection. 2-D gel electrophoresis revealed that protein profiles of infected and not infected grape samples are significantly different in terms of number of spots and relative abundance. Protein identification by MS analysis allowed to identify only

Técnicas de elaboración

2 marzo, 2015

Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless,wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite

Cosecha

26 febrero, 2015

Harvest 2015: South Africa winemakers excited by quality

Hopes are rising that South Africa’s 2015 harvest could be one of the best in recent memory, with many winemakers reporting ideal conditions.