Intelligent article to control the internal pressure in continue in bottles

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Not only vintner’s decisions in the vineyard, but also winemaker’s choices of technology approaches in the cellar play a significant role in the final wine style and quality. Whereas traditional technologies within chosen terroir are quite well explored and thus somehow predictable, there is no proper knowledge available on possible outcomes in case of implementing novel, alternative winemaking strategies. To reveal their effects on wine aroma compounds and sensory characteristics, two alternative strategies
(cryoextraction or addition of whole grape berries during last stages of fermentation) were compared to classical Vipava valley winemaking approach as normally used for an autochthonous variety Zelen. After separate vinification and bottling, all the experimental wines were subjected to semiquantitative metabolic profiling of volatile compounds (VOCs) by means of GC/MS and were then also sensorialy evaluated by pre-trained panel.

Vitis vinifera is one of the most diffused grapevines over the word and it is the raw material for high quality wines production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generating much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids are not well defined. Different studies revealed that wine consumption has health effects due to its high content of antioxidants, as phenolic compounds. In particular, simple phenols are appreciated not only for their physiological health benefits, including antioxidant, anti-inflammatory and cardioprotective effects, but also because they affect wines organoleptic profile and have a significant role in defining their nutritional characteristics.

The use of multivariate statistics to correlate chemical data to spectral information seems as a valid alternative for the quantification of red wine phenolics. The advantages of these techniques include simplicity and cost effectiveness together with the limited time of analysis required. Although many
publications on this subject are nowadays available in the literature most of them only reported feasibility
studies. In this study 400 samples from thirteen fermentations including five different cultivars plus 150
wine samples from a varying number of vintages were submitted to spectrophotometric and chromatographic phenolic analysis.

The effects of anthropogenic activities on vineyard (different plant protections) and in winery
(pressing/clarification step, addition of sulfur dioxide) on fungal populations from grape to wine were studied. The studied anthropogenic activities modify the fungal diversity. Thus, lower biodiversity of grapes from organic modality was measured for the three vintages considered compared to biodiversity from ecophyto modality and conventional modality. The pressing / clarification steps strongly modify fungal populations and the influence of the winery flora is highlighted.