Grapevine & Wine05/12/2011

Glutathione: a natural antioxidant for wines

This compound, usually available as inactivated yeasts, can help in preserving the delicate aromas of white wines and works as an antioxidant for red wines. Special care should be paid to pressing and copper, though

di Graziano Alderighi
Grapevine & Wine05/12/2011

New standards for greenhouse gases production in winemaking

The OIV issues a new standard that allows all the productive die operators to evaluate their environmental performances according to a single methodology

di S. C.
Grapevine & Wine05/12/2011

Stable wine production despite the fall in the world vineyard

Production levels remain stable internationally, but with contrasting internal
trends. Wine production fell significantly in Greece, Italy and Portugal. France becomes again the top wine-producing country

di Ernesto Vania

Grapevine & Wine07/11/2011

Reducing sulphites is a scientific matter. Eliminating them is impossible

Sulphites hurt. Although they have been used since the ancient times, today it is mandatory to reduce their doses. It is necessary to discover alternative methods to control the wine micro-flora and to improve wine preservation

di Graziano Alderighi
Grapevine & Wine07/11/2011

The herb macerates. So good!

Like wines, they are aged in barrels for long time periods. They are good after dining for cleaning and perfuming the mouth. These are the true meditation liqueurs

di Aurelio Visconti
Grapevine & Wine03/10/2011

The boomerang effects of wine-making standardization: the case of defoliation

Mechanization reduces expenses but doesn’t normally provide the operational flexibility which is required by climate changes for the safeguard of quantity and quality

di Graziano Alderighi

Grapevine & Wine03/10/2011

The use of dregs in winemaking and some possible alternatives

The employment of dregs has always been very discussed in enology, mainly for the intrinsic difficulties of the process. But today there are alternatives

di Graziano Alderighi
Grapevine & Wine03/10/2011

The ancient Saint Laurent vine has been recovered

Cited even by Goethe, this variety characterized by a fruity aroma of sour cherry arrived in Trentino, Italy, from Austria during the second half of the nineteen-century

di R. T.
Grapevine & Wine05/09/2011

The way towards an sustainable viticulture

The pilot project "Polo del Carignano", in Italy, which advocates for the adoption of modern biodynamics, can inspire a new agronomic and management model from the long standing tradition of conservative pruning


Grapevine & Wine05/09/2011

Italy is testing extreme enology

Cold soak and must freezing with dry ice are effective tools for the new enology, but the next frontier is represented by pulsating electric fields

di Ernesto Vania
Grapevine & Wine05/09/2011

Improving the color and the antioxidant activity of wine with natural tannins

Even the tannins obtained from the grape seeds can be useful to ameliorate the phenolic composition of wine

di Graziano Alderighi
Grapevine & Wine01/08/2011

Mechanized grape picking and post-harvesting treatments

It is important to set the mechanized harvester properly to improve the quality of the grapes and reduce the picking costs. It is also possible to intervene in the cellar

di Ernesto Vania

Grapevine & Wine06/06/2011

Gum arabic to soften wines

Contraindications to the excessive use of this enologic additive. A correct procedure avoids filtration problems

di Graziano Alderighi
Grapevine & Wine06/06/2011

Irrigation, a way to affect the phenolic and anthocyanic composition of grapes

Hydric stress in certain epochs, such as before and after veraison, slows down the development of the fruit and increases concentration of certain compounds, thus affecting significantly the composition of wine

di Graziano Alderighi
Grapevine & Wine05/05/2011

Grapefruit have an affect on dropping weight

di S. C.

Grapevine & Wine02/05/2011

Shipping wine over long distances. What changes in the sensory profile?

Why a wine tasted in countries other than the home one can have organoleptic characteristics very different from the original? The effects of transport on red and white wines are very different

di Graziano Alderighi
Grapevine & Wine02/05/2011

Barrique scents have a name

The sensorial impact of the different smelling substances deriving from barriques durmast is rather diverse and molecules and sensations are not always correlated

di Graziano Alderighi
Grapevine & Wine02/05/2011

A reduction of herbal excesses in wine is possible

Methoxypyrazines are aromatic compounds which can be unpleasant in excessive quantities. It is better to intervene on the field than in the cellar

di Graziano Alderighi