Monthly Archives: April 2021

Mannoprotein extracts from wine lees: characterization and impact on wine properties

This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed. White wine lees were produced by fermenting Sauvignon blanc grape juice with S. cerevisiae Uvaferm HPS strain. […]

Read More

Non-invasive quantification of phenol content during red wine fermentations

Phenolic compounds are responsible for the most important red wine quality attributes. Anthocyanins and tannins play crucial roles in color and mouthfeel properties of red wines. Phenolic analysis in the winery is hindered by analytical constrains. The possibility to quantify phenolic content non-invasively from a fermenting tank will provide phenolic data in real time and […]

Read More

Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2. Three types of wines were made from the same Airén and Chardonnay must and under the same conditions: Control wine, reduction of SO2 […]

Read More

Influence of pre-fermentative steps on varietal thiol precursors

The content of 3-sulfanyl-1-hexanol and its acetate ester in wine is affected by a number of factors, including the concentration of its precursors S-3-(hexan-1-ol)-L-glutathione (G-3SH), S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexanal)-glutathione (G-3SHal) in the grape must. The role of grape must extraction steps on the content of volatile thiol precursors (VTP) in must fractions was investigated. Grillo […]

Read More

Innovations on red winemaking process by ultrasound technology

High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds. The present work resumes the pluriannual researches carried out at laboratory and industrial scale, aimed to study the […]

Read More

In-line sensing of grape juice press fractioning with UV-Vis spectroscopy

UV-Visible spectroscopy in conjunction with chemometrics, was successfully applied to objectively differentiate sparkling wine press juice fractions of Pinot noir. Two measurements methods were applied: reflectance using a fibre optic probe in-line and transmission using a benchtop spectrophotometer. Different wavelength ranges for UV-Visible spectroscopy were evaluated and their ability to measure total phenolic concentrations in […]

Read More

Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds

Phenolic ripening represents a major interest for quality wine producers. Nevertheless, climatic or genotypical limitations can often prevent optimal maturation process. During winemaking seeds can be easily separated and technologically processed to improve their quality. Relying on the key role of oxidation for phenolic ripening, a freeze-thaw treatment was proposed to improve the fruit quality […]

Read More

A new AI-based system for early and accurate vineyard yield forecasting

Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking operations. High errors in yield forecasting can be found in the wine industry, mainly due to the high spatial variability in vineyards, strong dependency on historical yield data, insufficient use of agroclimatic data and inadequate sampling methods. Today, errors can reach […]

Read More

How artificial intelligence (AI) is helping winegrowers to deal with adversity from climate change

Artificial intelligence (AI) for winegrowers refers to robotics, smart sensor technology, and machine learning applied to solve climate change problems. Our research group has developed novel technology based on AI in the vineyard to monitor vineyard growth using computer vision analysis (VitiCanopy App) and grape maturity based on berry cell death to predict flavor and […]

Read More

Multidisciplinary assessment of selective harvesting in the Colli Piacentini wine district

Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (SH). Several authors demonstrated SH profitability in extensive viticulture while few information is available within the Italian context. Based on a NDVI-derived vigor map (5 m resolution), a 3-year study was performed in […]

Read More