Jun 23, 2020 | IVES Conference Series, OENO IVAS 2019, Œnological Practices and Process
Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).
Jun 23, 2020 | IVES Conference Series, Soil Assessment and Management and Geological Influences on Terroir Development, Terroir 2016
High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.
Jun 23, 2020 | IVES Conference Series, Soil Assessment and Management and Geological Influences on Terroir Development, Terroir 2016
The Columbia Gorge Wine Region (CGWR) extends for about 100km along the Columbia River and includes the Columbia Gorge American Viticultural Area (AVA) and the southwest portion of the Columbia Valley AVA.
Jun 23, 2020 | IVES Conference Series, Soil Assessment and Management and Geological Influences on Terroir Development, Terroir 2016
The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.
Jun 23, 2020 | Grape and wine microorganisms: diversity and adaptation, IVES Conference Series, OENO IVAS 2019
Sulfur dioxide (SO2) is used in winemaking due of its antioxidant, antioxydasic and antiseptic properties. Excessive amount of SO2 can negatively impact wine sensory perception and be detrimental for health. Agri-food industries are more transparent towards consumers concerning addition of sulfites, and oenology is no exception in this clairvoyance. As a consequence, the increase of consumers preference for wine with low or absent of sulfites addition is notorious. In this context, the impact of low/zero sulfites winemaking process on the microbial community should be evaluated. Moreover, microbial agents corresponding to bioprotective cultures represent a growing interest as an alternative to sulfites preservation in the early stages of vinification. However, scientific studies conducted to demonstrate their real effect are almost rare.
