Articles selection: winemaking and aging

🍷 Understanding winemaking and aging processes is key to enhancing wine quality. 💡 To find out more about these topics, discover below a selection of articles providing insights into specific methods published in IVES Technical  Reviews.

🌐 They are freely available in 6 languages: English, Français, Deutsch, Español, Italiano, Português.

 1. “Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine” examines how white wine lees can be used to promote wine malolactic fermentation in red wine. Authors: Aitor Balmaseda, Cécile Miot-Sertier, Georgia Lytra, Benjamin Poulain, Cristina Reguant Miranda, Patrick Lucas, Claudia Nioi

2. “Relationship between lactic acid bacteria, malolactic fermentation and wine colour” investigates the interactions that exist between lactic acid bacteria, malolactic fermentation, and wine colour. Authors: Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile

3. “Does barrel size influence white wine aging quality?” evaluates how barrel dimensions impact the aging process, particularly for white wines, affecting their sensory and chemical properties. Authors: María Reyes González-Centeno, Cécile Thibon, Pierre-Louis Teissedre, Kleopatra Chira

4. “Oakwood offers a wide range of tools for wine aging, which one to choose?” evaluates the phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions. Authors: María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira

5. “Haloanisoles and new barrels: highlighting the role played by molds” assesses the ability of common molds to transform halophenols into haloanisoles inside new barrels. Author: Bertrand Léauté

💡 These studies can guide professionals through each production stage, from fermentation to aging.