Search results for "wine ."

Immobilised Cell Technology in Winery and Fruit Wine Production

2006

Winemaking is largely concerned with the progress of biotechnology and especially with the use of high cell density reactors. Entrapment is the most widely method to immobilise cells; several matrix can be used (alginate, carrageenan, agar) with different geometry (beads, fibres, plates). Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as the "Methode champenoise" and sparkling wines are among the industrial applications. Whereas prospects for this technology appear encouraging, further research is needed to optimise reaction variables, improve the long-term stability of the reactors, and understand more about secondary metabolite production by yeasts unde…

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 …

Theme 4: Immobilized Cell Technology in Wine Production

1994

AbstractIn spite of its traditional nature, wine making is largely concerned with the progress of biotechnology. High cell density reactors have potential for enology: improved performance of alcoholic and malolactic fermentations, smaller scale fermentation facilities, adaptation to continuous processes. Among the immobilization techniques, cell entrapment in alginate beads seems to be an impressive one. Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as “Methode champenoise” and sparkling wine are among the industrial applications. Knowledge of kinetics and physiology in microorganisms in heterogeneous media has expanded in the last few years. The use of…

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

2019

[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in …

Farmers’ Proactive Behaviour An Overview about Theoretical Bases and Factors Affecting Sustainability

2020

This chapter shows a review on the extant literature on the most used socio-psychological theories employed by scholars to investigate this topic. Second, through applying an exploratory case study, carried out on a sample of wineries working in the Canton of Ticino (Switzerland), the present work intends to gather more knowledge about which factors affect wine managers’ behaviour towards the adoption of more sustainable practices into their business. The case study has been preceded by a theoretical contribution based on the two most widespread theories used in research field: Stakeholders Theory (SHT) (Freeman, 1984) and Theory of Planned Behaviour (TPB) (Ajzen, 1991). The decision to int…

Neurocysticercosis, Taenia asiatica and Cheju Island in Korea

2001

Pandemic influenza A/H1N1 virus in a swine farm house in Sicily, Italy.

2012

This report describes a pandemic A/H1N1 (H1N1 pdm) virus outbreak occurred in December, 2009 in a swine farm used as research facility (Istituto Mediterraneo Trapianti e Terapie ad Alta Specializzazione) for preclinical studies, located in Sicily, Italy. All the 13 pigs of the farm, showed cough, fever, inappetence and weakness. At the same time, an unvaccinated worker of the stabling showed influenza-like symptoms. RNAv extracted from two swabs collected from infected pigs resulted positive by Real Time RT-PCR for Influenza A virus. Furthermore, after growth on embryonated eggs, viral isolates were identified by Real Time RT-PCR specific for H1N1 pdm virus and characterized antigenically. …

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sens…

2022

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

2016

International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…

Design e narrazioni

2022

Il testo nasce dall’esigenza di mettere a fuoco le implicazioni cognitive, metodologiche e progettuali del concetto di narrazione, sempre più ricorrente nella nostra esperienza quotidiana soprattutto per le molteplici forme di comunicazione e di produzioni culturali che vi si ispirano; si tratta di un concetto che anche nella riflessione teorica e nella progettualità del design sta alimentando dimensioni fortemente innovative ed evolutive nella costruzione, comunicazione di significati, contenuti immateriali, esperienze e valori emozionali che si sovrappongono e s’intrecciano all’espressione tangibile e funzionale degli oggetti, degli artefatti comunicativi, degli spazi. Si propone un perco…