Productos y Procesos

Manejo cultural

11 junio, 2015

EPA: Pesticides – Restricted Use Products (RUP) Report

… For example, Pesticide A, registered for use on apples, may not be used legally on grapes, or an insecticide registered for outdoor use may not …

Manejo cultural

11 junio, 2015

Las claves para un uso eficiente del agua en un curso internacional sobre riego del IRTA

El Curso internacional sobre riego proporcionará los elementos que se requieren en el funcionamiento de un sistema de riego para maximizar la eficiencia del uso del agua por las plantas y la eficacia del sistema de distribución de agua. Entre sus aplicaciones en agricultura también se verá el caso del viñedo. Está organizado por el […

Parametros de Calidad

11 junio, 2015

Using chemistry to assess quality

An AGWA-funded project nearing completion at the AWRI is looking to determine which of the many measurable chemical compounds in grapes can be used, independently or in combination, to determine grape quality and even grape style.Dr Paul Smith, the project leader, and colleagues Dr Keren Bindon and Dr Leigh Francis are consolidating, refining and building on two decades of work by a number of researchers with a view to identifying those measures that could become standard procedures for wineries.‘Industry has always said, at a strategic level, that it wants objective

Cosecha

10 junio, 2015

La Cámara de Comercio pidió la suspensión de la liberación de vinos

Lo hizo mediante una nota escrita al presidente del Instituto de Vitivinicultura. Solicitaron una reunión urgente para debatir el tema y encontrar soluciones.

Técnicas de elaboración

9 junio, 2015

Comparison of Extraction Protocols To Determine Differences in Wine-Extractable Tannin and Anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon Grapes

Cabernet Sauvignon and Shiraz grapeswere sourced from different regions withinAustralia, and microvinified with a skincontact period of 6 days. …

Técnicas de elaboración

9 junio, 2015

The modulation of the alcoholic strength of wines is researched by using plant hormones

The Vine and Wine Research Institute of theUniversity of Le n (ULE) has initiated anovel area of study on the modulation ofthe alcoholic strength of …

Parametros de Calidad

9 junio, 2015

Effect of glutathione addition in sparkling wine

Understanding the molecular basis for theastringent response of red wine remains anactive area of research. The first componentof this review examine…

Técnicas de elaboración

9 junio, 2015

¿Cuánto oxígeno debe recibir un vino, desde el prensado hasta el embotellado?

Los vinicultores tienen muchos problemas que atender cuando transforman las uvas en vino, por…

Parametros de Calidad

9 junio, 2015

“Jailbreaking” yeast could amp up wine’s health benefits

University of Illinois scientists haveengineered a jailbreaking yeast that couldgreatly increase the health benefits of winewhile reducing the toxi…

Equipamiento

5 junio, 2015

DISPOSITIF ET PROCEDE DE PIGEAGE

L’invention concerne un dispositif (D) de pigeage du marc (M) présent dans une cuve (C) équipée d’un orifice d’accès, le dispositif étant du type de celui comprenant un outil de pigeage comprenant des bras pivotants (600a et 600b) et passant d’une position repliée où les bras (600a et 600b) peuvent être introduits par l’orifice de la cuve (C) à l’intérieur de la cuve (C) à une position déployée de pigeage où les bras (600a et 600b) présentent une envergure maximale, remarquable en ce qu’il comprend un moyen de réglage (700)

Técnicas de elaboración

5 junio, 2015

High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.

The impact of high hydrostatic pressure (HHP) treatments on volatile composition of sulphur dioxide-free wines during bottle storage was studied. For this purpose, white and red wines were produced without sulphur dioxide (SO2) and, at the end of the alcoholic fermentation, the wines were pressurised at 500MPa and 425MPa for 5min. Wine with 40ppm of SO2 and a wine without a preservation treatment were used as controls. More than 160 volatile compounds, distributed over 12 chemical groups, were identified in the wines by an advanced gas chromatography technique. The pressurised

Técnicas de elaboración

5 junio, 2015

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.

This paper proposes postharvest ozone fumigation (as a method) to control microorganisms and evaluate the effect on polyphenols, anthocyanins, carotenoids and cell wall enzymes during thegrape dehydration for wine production. Pignola grapes were ozone-treated (1.5g/h) for 18h (A=shock treatment), then dehydrated or ozone-treated (1.5g/h) for 18h and at 0.5g/h for 4h each day (B=long-term treatment) during dehydration. Treatment and dehydration were performed at 10°C. No significant difference was found for total carotenoid, total phenolic and total anthocyanin contents after 18h of O3 treatment. A significant decrease in phenolic and anthocyanin

Técnicas de elaboración

5 junio, 2015

Organic vineyards continue to spread’

Although the rate of increase has yet to return to the double-digit growth of the past, organic vineyards began to spread again in 2014. Accounting for 8.4% of total organic farmland (compared with 8.2% in 2013), vineyard area farmed organically rose to 66,200 hectares, a 2% gain on 2013 when expansion slowed to a halt after surging between 2007 and 2011; over that period, organic…

Cosecha

4 junio, 2015

Una buena vendimia que puede complicar al mundo del vino

Si bien desde lo técnico la cosecha ha sido excepcional en cuanto a calidad, preocupa el stock heredado de 2014 lo que podría hacer deprimir los precios.

Parametros de Calidad

4 junio, 2015

Ag groups warn of more ‘probable carcinogen’ rulings for other pesticides

Groups are concerned that International Agency for Research on Cancer could place additional pesticides in ‘probable carcinogen’ category

Parametros de Calidad

3 junio, 2015

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(l-proline) in Model Wine.

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(l-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across

Manejo cultural

3 junio, 2015

Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: application of the characteristic vector method to near-infrared spectra.

Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from hyperspectral images. For this purpose, 3, 6, 9, and 12 characteristic vectors have been used to reconstruct the spectra, and root-mean-square errors (RMSEs) have been calculated to measure the differences between characteristic vector reconstructed spectra (CVRS) and hyperspectral imaging spectra (HIS). RMSE values obtained were 0.0049, 0.0018, 0.0012, and 0.0012 [log(1/R) units] for spectra allocated into the validation set, for 3, 6, 9, and 12 characteristic vectors, respectively. After that, calibration models have been

Técnicas de elaboración

3 junio, 2015

A review of polyphenolics in oak woods.

Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing