Search results for "Bottling line"
showing 8 items of 8 documents
Influence of bentonite fining on protein composition in wine
2017
Abstract Bentonite is the only fining agent which can stabilize wine and prevent protein haze formation after bottling. Currently many approaches are used to find an alternative because of bentonite's negative influence on color and aroma compounds. Nevertheless, the interaction of bentonite with wine proteins is not fully understood. Therefore, we analyzed the influence of a NaCa-combined bentonite on the protein content and composition of different wines showing a partial selectivity on protein adsorption. For example, glycosylated proteins were not removed by bentonite in notable amounts. Performing mass spectrometry we were able to demonstrate that 96% of class IV chitinase was adsorbed…
Noise risk assessment in a bottling plant of a modern Italian winery
2014
In the wine industry, bottling is a phase of the production cycle characterized by high levels of noise, mostly owing to repeated collisions between the bottles. In Italy, the Law Decree 81/2008 defined the requirements for assessing and managing noise risk, identifying a number of procedures to be adopted at different noise levels to limit worker exposure. This study was aimed at evaluating the equivalent and peak noise level inside the bottling plant area of a modern Italian winery. In particular, the influence of the working capacity (number of bottles produced per hour) on noise levels was evaluated. Three test conditions were considered: T1 with a working capacity of 4000 bottles/h; T2…
Noise risk assessment in a bottling line of a modern Sicilian winery
2013
In wine industry, bottling is a phase of the production cycle characterized by high levels of noise mostly due to repeated collisions between the bottles. In Italy the Law Decree 81/2008 defined the requirements for assessing and managing noise risk, identifying a number of procedures to be adopted at different noise levels to limit workers exposure. This study aims at evaluating the equivalent and peak noise level inside the bottling plant area of a modern Sicilian winery. In particular, the influence of the working capacity (number of bottles produced per hour) on noise levels was evaluated. We considered three test conditions: T1 with working capacity of 4,000 bottles per hour, T2 with w…
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration
2012
Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxid…
Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality
2015
This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly …
Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers
2013
International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …
Wine Oxidation and the Role of Cork
2009
The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Curren…
Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings
2009
International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside wa…