Enology: 2021
29 September 2021
A review of the techniques for mitigating the effects of smoke taint in wine production
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. When grapevines are exposed to smoke, their leaves and fruit can adsorb ...
23 July 2021
Pre-fermentation heat treatment: a multitool technique to keep the pot boiling
First industrially developed in the 1970s to process botrytised grapes, the pre-fermentation heat treatment of grapes is becoming more and more popular to produce fruit-driven wines. Several conditions, such as the ...
15 July 2021
Relationship between lactic acid bacteria, malolactic fermentation and wine colour
Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine ...
7 July 2021
Oak wood offers a wide range of tools for wine aging, which one to choose?
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. ...
30 June 2021
Post-pruning storage and toasting of vine-shoots decrease fungicide residues
The potential use of vine-shoots as enological additives has been recently demonstrated. They can make a positive contribution to the sensorial profile of wines when they have been stored for 6 months after pruning, ...
2 June 2021
Impact of enological tannins on laccase activity
Enological tannins are commonly used in winemaking for various reasons (Versari et al., 2013; Vignault et al., 2018), and in particular for their inhibition of laccase activity. Their use is particularly indicated in vintages ...
19 May 2021
Simplified method for the rapid quantification of copper fractions in wine
Simple and inexpensive methodologies for quantifying the total Cu concentration as well as various Cu fractions in wine have been recently developed, including the application of colorimetric analysis, and/or diatomaceous earth depth ...
5 May 2021
Modulating a wine profile via an innovative use of vine-shoots
The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different ...
9 April 2021
Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation
Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of ...
31 March 2021
Wine aging: a question of closure?
From a case study of bottles of white wine aged in the cellar, a multidisciplinary approach integrating sensory, oenological and metabolomic analyses of wine as well as a study of oxygen transfers highlighted the importance of the ...
26 February 2021
Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages
Reverse osmosis and spinning cone columns are promising techniques for reducing alcohol content in wines. Most wineries are only interested in reducing ethanol content by one or two alcoholic degrees in order to obtain more balanced wines. ...
10 February 2021
Ellagitannins quantification in oak wood and cognac eaux-de-vie
Ellagitannins are the main extractible oak wood phenolic compounds. These compounds are responsible for high wood durability and they can contribute to wine and spirits organoleptic quality (colour, astringency and bitterness). Despite their ...
27 January 2021
Nanofiltration: an alternative to thermovinification to increase extraction of polyphenols during winemaking?
Free-run juice (“saignée”) from Pinot Noir must was filtered by nanofiltration (NF) and then, with the aim of promoting the diffusion of anthocyanins, the retentate fraction was returned to the tank immediately and the permeate ...
6 January 2021
What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms?
The capacity for five Brettanomyces bruxellensis strains to form biofilm on stainless steel was confirmed, and the sanitation of these biofilms was tested using a solution of lactic acid and a reference method (a solution of foaming ...
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