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Brettanomyces, Clean wine, Organic, bees, Bio, Natuurwijn, Terroir, alcoholvrijewijn, malolactic fermentation, yeast.
Gepost door JohnCopier
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For these barrels of wine, it’s “merroir” … not “terroir” 01 September 2021 19:30 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
For these barrels of wine, it’s “merroir” … not “terroir”
A winemaker in southwest France has invented and patented a new process that involves submerging wine barrels under water.
[www.marketplace.org]
John
Life is always better when I wine.
Koken is meer dan een recept.
A winemaker in southwest France has invented and patented a new process that involves submerging wine barrels under water.
[www.marketplace.org]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
The increasing appeal of organic wine 03 September 2021 17:29 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
The increasing appeal of organic wine
September is organic wine month, a time to celebrate all the best things about organic wine. Earlier this year, National Liquor News did just that, with this feature on the organic wine sector.
[theshout.com.au]
John
Life is always better when I wine.
Koken is meer dan een recept.
September is organic wine month, a time to celebrate all the best things about organic wine. Earlier this year, National Liquor News did just that, with this feature on the organic wine sector.
[theshout.com.au]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Do yeast lees always stimulate wine malolactic fermentation? 21 September 2021 19:10 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Do yeast lees always stimulate wine malolactic fermentation?
Sourced from: Balmaseda, A., Rozès, N., Bordons, A., Reguant, C. (2021). Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiology 99, 103839. [doi.org]
[www.ciencia-e-vinho.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Sourced from: Balmaseda, A., Rozès, N., Bordons, A., Reguant, C. (2021). Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiology 99, 103839. [doi.org]
[www.ciencia-e-vinho.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Biodynamic, Natural and Infused With Rose Petals? 05 January 2022 19:19 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Biodynamic, Natural and Infused With Rose Petals?
A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil.
[punchdrink.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil.
[punchdrink.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Wine Spectator Looks to the Future 20 January 2022 19:50 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Wine Spectator Looks to the Future
Expanded duties for veteran editors and welcome to a new senior editor
[www.winespectator.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Expanded duties for veteran editors and welcome to a new senior editor
[www.winespectator.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
NATURAL WINE IS THE NEW NORMAL 31 January 2022 19:10 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
NATURAL WINE IS THE NEW NORMAL
It may not have been love at first sip, but it was a natural kind of progression: a look into natural wine and enotecas with great taste.
[italicsmag.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
It may not have been love at first sip, but it was a natural kind of progression: a look into natural wine and enotecas with great taste.
[italicsmag.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
How Hard Is It To Make Biodynamic Wine? One Italian Winery Shows Us 08 February 2022 19:12 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
How Hard Is It To Make Biodynamic Wine? One Italian Winery Shows Us
Biodynamic vineyards in Montepulciano.
Romantic, sun-dappled notions of winemaking in Tuscany are just that, notions. The real truth is buried, along with the cow manure, in the soil and carried in the hard-working hands of the people who tend it. Consider Virginie Saverys, owner of Avignonesi winery in Montepulciano Italy. She willingly left the cozy confines of a successful career as director of a Belgian shipping firm to take on the demanding, stressful task of converting the highly-regarded Avignonesi winery into a fully certified organic, biodynamic and vegan operation. For both Saverys and her husband Max de Zarobe, taking over a winery was a massive leap—converting it to biodynamics was arguably an act of madness.
[www.forbes.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Biodynamic vineyards in Montepulciano.
Romantic, sun-dappled notions of winemaking in Tuscany are just that, notions. The real truth is buried, along with the cow manure, in the soil and carried in the hard-working hands of the people who tend it. Consider Virginie Saverys, owner of Avignonesi winery in Montepulciano Italy. She willingly left the cozy confines of a successful career as director of a Belgian shipping firm to take on the demanding, stressful task of converting the highly-regarded Avignonesi winery into a fully certified organic, biodynamic and vegan operation. For both Saverys and her husband Max de Zarobe, taking over a winery was a massive leap—converting it to biodynamics was arguably an act of madness.
[www.forbes.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Japan brews ‘space sake’ from yeast sent into orbit 07 March 2022 19:18 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Japan brews ‘space sake’ from yeast sent into orbit
A brewery in Japan’s eastern Fukushima prefecture has created an out-of-this-world sake using yeast that came from space. And all to help the region recover from a devastating earthquake.
[www.thedrinksbusiness.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
A brewery in Japan’s eastern Fukushima prefecture has created an out-of-this-world sake using yeast that came from space. And all to help the region recover from a devastating earthquake.
[www.thedrinksbusiness.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Why Fruit Wines Are the Next Big Thing in Natural Winemaking 22 March 2022 19:11 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Why Fruit Wines Are the Next Big Thing in Natural Winemaking
Apple and pear wines are providing possibilities in an industry grappling with climate change.
[www.thrillist.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Apple and pear wines are providing possibilities in an industry grappling with climate change.
[www.thrillist.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
We Need to Talk About Wine Faults 11 April 2022 19:35 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
We Need to Talk About Wine Faults
When is a wine fault really a fault? And are some faults worse than others?
[www.wine-searcher.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
When is a wine fault really a fault? And are some faults worse than others?
[www.wine-searcher.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Loire Valley Producers Respond To Consumer Demand For Organic Wine 15 April 2022 19:00 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Loire Valley Producers Respond To Consumer Demand For Organic Wine
It is a late October morning in Vouvray. The blanket of fog from the Loire River is receding, revealing veiled sunlight. The air is crisp, the temperature brisk. A short jaunt up a steep and narrow incline, enough to get the heart pumping after a croissant and cappuccino, from the troglodyte cave cellars of Clos de Nouys, takes me to one of the oldest vineyards in the appellation, dating back to 1907, on an estate that traces its roots to the fifteenth century.
[www.forbes.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
It is a late October morning in Vouvray. The blanket of fog from the Loire River is receding, revealing veiled sunlight. The air is crisp, the temperature brisk. A short jaunt up a steep and narrow incline, enough to get the heart pumping after a croissant and cappuccino, from the troglodyte cave cellars of Clos de Nouys, takes me to one of the oldest vineyards in the appellation, dating back to 1907, on an estate that traces its roots to the fifteenth century.
[www.forbes.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
'Clean wine' is a manipulative term, and now the feds agree 15 April 2022 19:32 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
'Clean wine' is a manipulative term, and now the feds agree
This week marked a major victory for truth in wine advertising.
The days of bandying about "clean wine," a poorly defined term that has been widely exploited as of late, have come to an end. The federal government issued official guidance warning wine companies against using this term on their labels or in their ads because it constitutes a misleading health claim.
[www.sfchronicle.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
This week marked a major victory for truth in wine advertising.
The days of bandying about "clean wine," a poorly defined term that has been widely exploited as of late, have come to an end. The federal government issued official guidance warning wine companies against using this term on their labels or in their ads because it constitutes a misleading health claim.
[www.sfchronicle.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Elephants in the Natural Wine Room 20 April 2022 19:09 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Elephants in the Natural Wine Room
Let’s face it: Natural Wine is having a moment. Everyone in the wine world is talking about it in some way or form.
Before going any further, let’s get on the table: what is natural wine anyway? In summary, our take on natural wine coincides with this New York Times article: “Natural wines are free of additives and add minimal sulfites, and they’re usually made with organic grapes.”
[www.verovinogusto.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Let’s face it: Natural Wine is having a moment. Everyone in the wine world is talking about it in some way or form.
Before going any further, let’s get on the table: what is natural wine anyway? In summary, our take on natural wine coincides with this New York Times article: “Natural wines are free of additives and add minimal sulfites, and they’re usually made with organic grapes.”
[www.verovinogusto.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood 01 June 2022 19:37 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood
ABSTRACT
In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. Wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis. Although the most widely used method of sanitising barrels is the burning of sulphur tablets, there is a European directive that will limit this practice, even when an effective alternative has not yet been found. This research is part of a project that studies the application of cold plasma at atmospheric pressure (APCP) to sanitise oak wood staves. This alternative technology to sulphur is respectful of the environment. In this study, various fragments of staves artificially contaminated with Brettanomyces bruxellensis were exposed to the APCP device with different plasma gas and distinct plasma strengths. The results showed inactivations of 2.89 logarithmic units (of colony-forming units per millilitre) using argon for plasma generation. Absolute inactivations (5.46 log units) were reached when air or nitrogen was used for plasma generation. Nor any morphological modifications were seen on the surface of the wood after the APCP treatments. Despite the promise of these results, this line of research should be continued to solve the difficulties that may arise when treating naturally contaminated wood fragments in the wineries, as well as when facing their industrial scale.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
ABSTRACT
In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. Wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis. Although the most widely used method of sanitising barrels is the burning of sulphur tablets, there is a European directive that will limit this practice, even when an effective alternative has not yet been found. This research is part of a project that studies the application of cold plasma at atmospheric pressure (APCP) to sanitise oak wood staves. This alternative technology to sulphur is respectful of the environment. In this study, various fragments of staves artificially contaminated with Brettanomyces bruxellensis were exposed to the APCP device with different plasma gas and distinct plasma strengths. The results showed inactivations of 2.89 logarithmic units (of colony-forming units per millilitre) using argon for plasma generation. Absolute inactivations (5.46 log units) were reached when air or nitrogen was used for plasma generation. Nor any morphological modifications were seen on the surface of the wood after the APCP treatments. Despite the promise of these results, this line of research should be continued to solve the difficulties that may arise when treating naturally contaminated wood fragments in the wineries, as well as when facing their industrial scale.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas 24 June 2022 14:02 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are grape-derived varietal aromas, such as linalool, geraniol and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), yeast-released varietal mercaptans, such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercaptohexyl acetate (MHA) and 3-mercaptohexan-1-ol (3MH)) and also oxidation-related aroma compounds, such as acetaldehyde and Strecker aldehydes: isobutyraldehyde, 2-methylbutyraldehyde, isovaleraldehyde, methional and phenylacetaldehyde.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are grape-derived varietal aromas, such as linalool, geraniol and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), yeast-released varietal mercaptans, such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercaptohexyl acetate (MHA) and 3-mercaptohexan-1-ol (3MH)) and also oxidation-related aroma compounds, such as acetaldehyde and Strecker aldehydes: isobutyraldehyde, 2-methylbutyraldehyde, isovaleraldehyde, methional and phenylacetaldehyde.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
Re: Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas 24 June 2022 14:04 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
Non-invasive quantification of phenolic content during red wine fermentations
Abstract
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 with absence of sampling. This could be achieved by making use of the fluorescence properties of phenolic compounds. Front-face fluorescence was in this case used to obtain fluorescence spectral properties of wines directly during the fermentation tank. Adapting the sample geometry, direct measurement from a fermenting tank through a crystal window can be obtained. Moreover, the fluorescence spectral properties were correlated with phenolic levels using machine learning techniques and accurate spectral calibrations were obtained for total phenol content, anthocyanins (mg/L) and tannins (mg/L). A prototype device for the measurement of fluorescence spectral properties was developed. The fluorescence spectrometer showed the ability to quantify phenolic content during red wine fermentations with the absence of sampling and in a non-invasive manner.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Abstract
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 with absence of sampling. This could be achieved by making use of the fluorescence properties of phenolic compounds. Front-face fluorescence was in this case used to obtain fluorescence spectral properties of wines directly during the fermentation tank. Adapting the sample geometry, direct measurement from a fermenting tank through a crystal window can be obtained. Moreover, the fluorescence spectral properties were correlated with phenolic levels using machine learning techniques and accurate spectral calibrations were obtained for total phenol content, anthocyanins (mg/L) and tannins (mg/L). A prototype device for the measurement of fluorescence spectral properties was developed. The fluorescence spectrometer showed the ability to quantify phenolic content during red wine fermentations with the absence of sampling and in a non-invasive manner.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
|
The Art of malolactic fermentation: considerations for a successful MLF 14 July 2022 19:22 |
Beheerder Registratiedatum: 7 jaren geleden Berichten: 8.548 |
The Art of malolactic fermentation: considerations for a successful MLF
Which type of lactic acid bacteria to use, Oenococcus oeni or Lactobacillus plantarum, is not important as both convert malic acid to lactic acid. The key point is that they both add value by contributing to the aroma and flavour of the wine. These interesting contributions are achieved thanks to the different inoculation times, the use of a certain type of bacteria, and the different vessels used. Another important effect is the ability of bacteria to protect the wine (microbiological and protein stabilisation). In other words, bacteria offer different tools, the important thing is to know which ones to use depending on the objective: speed, stability, aromatic diversity.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
Which type of lactic acid bacteria to use, Oenococcus oeni or Lactobacillus plantarum, is not important as both convert malic acid to lactic acid. The key point is that they both add value by contributing to the aroma and flavour of the wine. These interesting contributions are achieved thanks to the different inoculation times, the use of a certain type of bacteria, and the different vessels used. Another important effect is the ability of bacteria to protect the wine (microbiological and protein stabilisation). In other words, bacteria offer different tools, the important thing is to know which ones to use depending on the objective: speed, stability, aromatic diversity.
[www.infowine.com]
John
Life is always better when I wine.
Koken is meer dan een recept.
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