Productos y Procesos

Manejo cultural

29 junio, 2018

Severe Pruning of Infected Grapevines Has Limited Efficacy for Managing Pierce’s Disease

After the initial infection, bacterial plant pathogens often localize to specific tissues or within certain parts of their hosts. In such cases, it may be possible to clear the infection by removing the infected portion and retraining the plant from the base of the trunk. We tested the efficacy of severe pruning at clearing grapevine infections by Xylella fastidiosa, the causal agent of Pierce’s disease. We surveyed vines in six Northern California vineyards and rated them on a scale of disease severity from 0 to 3. Next, we aggressively pruned

Técnicas de elaboración

29 junio, 2018

Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation

The formation of the cap during red wine fermentation necessitates use of some mode of cap management to maintain proper control of fermentation temperatures and promote phenolic extraction during the course of alcoholic fermentation. Pump-overs are among the most common modes of cap management and involve pumping the fermenting juice from below the cap and spraying it over the top. The efficacy of pump-overs at maintaining temperature and promoting phenolic extraction is thought to be affected by the volume and frequency of pump-over, but these effects have not been thoroughly

Técnicas de elaboración

29 junio, 2018

Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain”

The primary objective of winemaking companies is to produce quality wines, with aging playing a fundamental role in the vinification process. This paper presents a gate-to-gate life cycle analysis of the productive processes involved in aging one liter of wine in Quercus alba and Quercus petraea oak barrels for six months. The research was undertaken using 225 L, 300 L, and 500 L barrels. In the Global Warming-GWP100 category of impact, aging in 225-L barrels has an environmental impact of 3.27 kg CO2 eq./L of wine for every liter aged

Equipamiento

29 junio, 2018

Steamericas Advances Technology of High-Quality Steam Washing Through New Innovation

Cleanliness and sanitation are paramount to making exceptional wine. The leading holistic method for cleaning and sanitizing a cellar or winery is through steam. Steamericas, the US subsidiary of SJE Corporation, has led the pressure and steam washer business for 26 years, providing quality washers that save time and money while delivering outstanding sanitation. Steamericas […]

Manejo cultural

29 junio, 2018

BluAgri as innovation to improve the microbiota habitat in soil

The peptide-amino acid component, at the base of the BluAgri products, mix with the mine sulfur and the kieserite, allows to stimulate the metabolism of the autochthonous microorganisms of the soil…

Técnicas de elaboración

29 junio, 2018

Reaction Mechanisms of Oxygen and Sulfite in Red Wine

Studies on the aerial oxidation of a simple catechol and also (+)-catechin in model wine have shown that the SO2:O2 molar reaction ratio is 2:1. One mole equivalent of sulfur dioxide (SO2) reacts with the hydrogen peroxide (H2O2) that is produced, and the second with the quinone. However, more recent investigations in real wine have found that these ratios can be much lower, suggesting that SO2 may be a much less effective antioxidant in practice. This study was therefore undertaken to examine the aerial oxidation of six red wines, looking

Manejo cultural

29 junio, 2018

Effects of Variable Rate Nitrogen Application on cv. Barbera Performance: Vegetative Growth and Leaf Nutritional Status

Variable rate application of vineyard inputs in field parcels characterized by different levels of vigor and/or yield is one of the most promising applications of precision agriculture. In a four-year study, we provided ground-truthing of three different vigor levels (L = low, M = medium, and H = high) derived pre-trial from Normalized Difference Vegetation Index (NDVI) values determined by remotely sensed imagery (5 m pixel resolution) in a small Barbera vineyard (0.64 ha). Each vigor level was subjected to three fertilization strategies (S) consisting of no N supply (C,

Técnicas de elaboración

29 junio, 2018

Conventional Measurements of Sulfur Dioxide (SO2″ in Red Wine Overestimate SO2 Antimicrobial Activity

Conventional approaches to measuring sulfur dioxide (SO2) in wine, such as aeration-oxidation, iodometric titration, and flow-injection analysis, are known to overestimate molecular SO2, particularly in red wine because of the dissolution of weak anthocyanin-bisulfite complexes during analysis. Methods for determining molecular SO2 without perturbing anthocyanin-bisulfite complexes and other weak adducts exist, e.g., headspace gas-detection tube measurements. However, it is unclear whether SO2 values achieved through conventional methods (“Molecular SO2”) or nonperturbing methods (molecular SO2) provide a better measure of antimicrobial activity. In our work, white and pseudo-red wines were prepared

Manejo cultural

29 junio, 2018

Leaf Removal Effects on Cabernet franc and Petit Verdot: I. Crop Yield Components and Primary Fruit Composition

As part of a broader study of the effects of fruit exposure on fruit composition, this study aimed to evaluate how the timing and extent of leaf thinning impacted crop yield components and primary fruit composition of Cabernet franc and Petit Verdot. Treatments consisted of three post-fruit set leaf/lateral shoot removal treatments: (i) no leaf removal (NO); (ii) leaf removal from opposite the basal primary cluster and the node directly above (MED); and (iii) leaf removal from the node directly above the distal primary cluster down to the cordon (HIGH).

Manejo cultural

29 junio, 2018

Leaf Removal Effects on Cabernet franc and Petit Verdot: II. Grape Carotenoids, Phenolics, and Wine Sensory Analysis

The rationale for fruit zone leaf thinning in a humid environment is often driven more by the need for disease management than by anticipated improvements in fruit composition. Fruit zone management is often applied uniformly over climatically diverse regions, with little regard for interaction with ambient temperature or radiation. We evaluated how the timing and magnitude of fruit zone leaf and lateral removal altered fruit composition and wine consumer preference of Cabernet franc and Petit Verdot, with the underlying premise that current fruit zone management recommendations (one to two leaf

Técnicas de elaboración

29 junio, 2018

Impact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay Wine

One goal of wine industry logistics is to preserve wine quality during transit between winemaker and wine consumer. This study monitored temperatures during bulk shipments from Australia to Germany and investigated their impact on chemical and sensory characteristics of Chardonnay wine. The objective was to optimize scheduling and logistic conditions and determine the critical time-temperature relation for intercontinental shipments, thus minimizing unfavorable changes in chemical and sensory composition. Three intercontinental shipments were conducted between November 2015 and October 2016; each shipment lasted between 58 and 63 days and comprised six

Manejo cultural

27 junio, 2018

Démarche – Les vins du Val de Loire vers une viticulture durable

À l’occasion de son assemblée générale organisée à Tours hier mardi 26 juin, InterLoire organisait une session de réflexion/débat, introduite par Christophe Riou, directeur adjoint de l’IFV, pour travailler avec l’ensemble des acteurs de la filière, à la mise en œuvre d’une mission viticulture…

Equipamiento

27 junio, 2018

Australia: How a new vineyard solution for stray foliage wires was created

Stray foliage wires can cause significant amounts of machinery downtime and production loss for vineyards. One enterprising grower took it upon himself to come up with a solution to this ever-present problem. The result is a new and innovative product that he hopes will change vineyard operations forever. Hans Mick talked to its inventor to find out the full story

Manejo cultural

26 junio, 2018

Producción ecológica de Albariño: efecto sobre el mosto, la diversidad de levaduras y la fermentación

España es el primer productor mundial de vino ecológico en un contexto en el que la demanda de productos biológicos ha aumentado en las últimas décadas (Willer y Lernoud, 2017). La diferenciación de los vinos por ser más saludables y respetuosos con el medio ambiente aumenta su valor en el mercado…

Cosecha

25 junio, 2018

Desarrollan un sensor que determina la fecha idónea para la vendimia

¿Cuándo es el momento apropiado para la cosecha?, en la gran mayoría de las zonas de España ha habido en los últimos años grandes variaciones en las fechas de recolección. Para ayudar a los viticultores a tomar esta decisión, el grupo UVaSens de la Universidad de Valladolid ha desarrollado un nuevo método a partir de información […]

Manejo cultural

25 junio, 2018

Enfermedades de la madera complican a los viñedos

Un informe del INTA Mendoza indica que en el 30% de las explotaciones ya hay presencia de plantas con síntomas. Es un tema grave que afecta la productividad no solo en los viñedos de Argentina, sino que ya hay seria preocupación en Europa.

Manejo cultural

25 junio, 2018

España sigue como líder en agricultura ecológica en Europa

La superficie dedicada la agricultura ecológica ha aumentado un 3,1% en 2017 respecto al año 2016, superando las 2.082.000 Ha, habiéndose incrementado también en un 5,3% el número de operadores, hasta alcanzar los 43.984. El olivar y el viñedo mantienen sus cifras respecto al año anterior. Siga leyendo …

Manejo cultural

25 junio, 2018

INFOGRAFÍA: Agricultura ecológica: el sur de Europa produce y el norte consume

Los terrenos de cultivo ecológico en tres países del sur de Europa representan el 44,9% del total de toda la Unión Europea (UE”, pero en cuanto al consumo de productos orgánicos o ecológicos, los socios del norte del bloque comunitario encabezan la lista.

Parametros de Calidad

25 junio, 2018

Having Your Wine and Drinking It

The Syphon claims to be the future of wine preservation. Christy Canterbury MW tried it out.

Técnicas de elaboración

25 junio, 2018

Científicos aplican con éxito un tratamiento magnético que elimina el mal sabor de los vinos

Científicos aplican con éxito un tratamiento magnético que elimina el mal sabor de los vinos