Les égarements de la région viticole bourguignonne ou les tribulations d'un bateau ivre//Has wine-production in Burgundy lost its course ?

2000 ◽  
Vol 109 (614) ◽  
pp. 444-458 ◽  
Author(s):  
Marie-pierre Cerveau
Keyword(s):  
Wine Production

The rare, Georgian wine grape in modern enology

2020 ◽  
pp. 809-823
Author(s):  
Nino Chkhartishvili ◽  
Londa Mamasakhlisashvili ◽  
Irma Tchanturia ◽  
Demetre Bakradze
Keyword(s):  
Agricultural Research ◽  
Sugar Accumulation ◽  
Total Phenol Content ◽  
Environment Protection ◽  
Grape Variety ◽  
Wine Grapes ◽  
Scientific Center ◽  
Wine Production ◽  
Genetic Pool ◽  
Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

Activated sludge plant facing grape harvest period – a case study

1996 ◽  
Vol 34 (11) ◽  
pp. 25-32 ◽  
Author(s):  
P. Chudoba ◽  
R. Pujol
Keyword(s):  
Activated Sludge ◽  
Municipal Wastewater ◽  
Treatment Plant ◽  
Organic Pollution ◽  
Worst Case ◽  
Wine Production ◽  
Original Solution ◽  
Treated Effluent ◽  
Nominal Capacity ◽  
Sludge Settleability

Most of municipal activated sludge plants located in wine production regions receive winery wastewaters during the grape harvest period which lasts usually only a few weeks. A drastic increase in organic pollution (COD, BOD) during this period generates a temporary overloading, resulting very often in biological problems such as decreased sludge settleability, sludge floc disintegration, increased SS concentration in treated effluent and in the worst case a complete plant failure. In order to work satisfactorily even during those temporary overloading periods, the plant has to be oversized. This strategy is rather costly, because such a plant has to run below its nominal capacity during a major part of the year. An original solution has been proposed and successfully tested at a municipal wastewater treatment plant in Eguisheim, France. The proposed technique is based on the addition of a mineral material with a low particle size, whose presence positively influences the physical behaviour of the sludge and will allow the nominal capacity of the plant to be surpassed without any important modification. The modification of the sludge structure around the added powdered material improved significantly the sludge settleability (DSVI< 160 ml/g) and enabled the plant to treat organic pollution several times higher than the nominal level.

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

2021 ◽  
pp. 50922
Author(s):  
Emanuele Joana Gbur Laureanti ◽  
Thainnane Silva Paiva ◽  
Ivisson Souza Tasso ◽  
Ithiara Dalponte Dallabona ◽  
Cristiane Vieira Helm ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Wine Production ◽  
Starch Films

scholarly journals Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1672
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Global Perspective ◽  
Wine Industry ◽  
Wine Production ◽  
Specific Data ◽  
Main Research ◽  
Initial Severity ◽  
The Subject ◽  
Available Information

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

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