Técnicas de elaboración

Productos y Procesos

19 julio, 2018

Assemblée Nationale – Une commission d’enquête pour définir le vin naturel?

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…

Productos y Procesos

17 julio, 2018

Effects of vineyard soil properties on the phenolic composition of Syrah grapes from the Walla Walla Valley Ava

Snejana KARAKIS, Barry CAMERON, Kevin POGUE; Department of Geosciences, University of Wisconsin-Milwaukee, USA

Productos y Procesos

16 julio, 2018

Un proyecto de investigación permitirá eliminar los sulfitos del Cava

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.

Productos y Procesos

14 julio, 2018

Debate sobre el uso del agua en el vino

Debate sobre el uso del agua en el vino

Productos y Procesos

13 julio, 2018

Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity

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.

Productos y Procesos

12 julio, 2018

Stability of SO2: recent observations and practical implications

Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions

Productos y Procesos

11 julio, 2018

Study of the Grape Cryo-Maceration Process at Different Temperatures.

KEYWORDS: Chardonnay grapes; cryo-maceration; liquid carbon dioxide; numerical simulation; polyphenols

Productos y Procesos

3 julio, 2018

Faire du vin sous la mer, la niche qui monte en Espagne

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.

Productos y Procesos

3 julio, 2018

Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition

Keywords: Malbec; Aging wine; Phenolic composition; Elemental composition

Productos y Procesos

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

Productos y Procesos

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

Productos y Procesos

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

Productos y Procesos

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

Productos y Procesos

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

Productos y Procesos

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

Productos y Procesos

22 junio, 2018

Effect of controlled micro-oxygenation on white wine

Effect of controlled micro-oxygenation on white wine

Productos y Procesos

22 junio, 2018

Using Malolactic Fermentations to influence Red Wine Style

ASEV Seminar Explores Effects of Bacteria Strains on Wine Color, Flavor, Complexity

Productos y Procesos

15 junio, 2018

THIOLS IN CHENIN BLANC

South African (SA” researchers have discovered that SA Chenin blancs contain significant amounts of volatile thiols, which are positive flavour active compounds, traditionally associated with Sauvigno…