La députée Marie-France Lohro a fait enregistrer le 16 juillet à la Présidence de l’Assemblée nationale une résolution tendant à la création d’une commission d’enquête sur le vin naturel. [… ] Il convient aujourd’hui encore d’écouter les revendications des producteurs de vins, et plus…
Antonio Tirelli, Università di Milano, Italy
Snejana KARAKIS, Barry CAMERON, Kevin POGUE; Department of Geosciences, University of Wisconsin-Milwaukee, USA
Un nuevo proyecto quiere mejorar la calidad del cava extremeño utilizando una técnica que eliminaría el sulfuroso, mejorando el sabor y todo ello sin incrementar el precio.
Debate sobre el uso del agua en el vino
Some authors have proposed that anthocyanin-bound SO2 is also antimicrobial, but this work refutes that claim, and shows that standard approaches do not accurately predict microbial spoilage.
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
KEYWORDS: Chardonnay grapes; cryo-maceration; liquid carbon dioxide; numerical simulation; polyphenols
Vêtu d’une combinaison, Borja Saracho plonge pour vérifier des capteurs après avoir submergé à l’aide d’une petite grue 2.500 bouteilles de vin pour les faire vieillir sous la mer.
Keywords: Malbec; Aging wine; Phenolic composition; Elemental composition
Keywords: Mrakia gelida; Non-saccharomyces brewing yeasts; Low alcohol beer
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
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
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
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
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
Científicos aplican con éxito un tratamiento magnético que elimina el mal sabor de los vinos
Effect of controlled micro-oxygenation on white wine
ASEV Seminar Explores Effects of Bacteria Strains on Wine Color, Flavor, Complexity