Characterization and application of silicon carbide (SiC) membranes to oenology
After fermentations, the crude wine is a turbid medium not accepted by the consumer therefore, it needs to be filtered
Grape solids: new advances on the understanding of their role in enological alcoholic fermentation
Residual grape solids (suspended particles) in white and rosé musts vary depending on the clarification pro-cess. These suspended solids contain lipids (more especially phytosterols) that are essential for yeast meta-bolism and viability during fermentation in anaerobic conditions.
Bio-protection by one strain of M. Pulcherrima: microbiological and chemical impacts in red wines
In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.
Simplifying the measurement of different forms of cu in wines and strategies for efficient removal
Copper (Cu) is known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. Recent work has shown that Cu exists predominantly in a sulfide-bound form, which may act as a potential source of sulfidic off-odours in wine and hence contribute to reductive flavours
Optimizing the use of bentonite for better control of haze formation In white and rosé wines
In winemaking, the appearance of turbidity in white and wine is a serious visual defect, which lowers significantly its commercial value. A major cause of the formation of turbidity in wine is attributed to the presence of temperature-sensitive proteins.