Current Status
Not Enrolled
Price
Closed
Get Started
This course is currently closed

Questo è un testo promozionale di esempio.

LANGUAGE

  • Italiano
  • English
  • Français
  • Español

FAQ

LANGUAGE

  • Italiano
  • English
  • Français
  • Español

LANGUAGE

  • Italiano
  • English
  • Français
  • Español
Premium
Current Status
Not Enrolled
Price
Closed
Get Started
This course is currently closed
Published on: 08/02/2022

Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines

BREVE Descrizione

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold (1-10 µg/L), followed by methanethiol (MeSH). Recent evidences showed that the usual treatments to eliminate VSCs from wine e.g.: addition of Cu salts or micro-oxygenation only delay the occurrence of reductive off-odours.

Questo corso include:

DESCRIZIONE

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold (1-10 µg/L), followed by methanethiol (MeSH). Recent evidences showed that the usual treatments to eliminate VSCs from wine e.g.: addition of Cu salts or micro-oxygenation only delay the occurrence of reductive off-odours.

The present work aims to assess the effectiveness of three alternative remediation strategies on the removal of VSCs: 1.- intensive oxygenation in the presence of a 3-mercaptopropyl-functionalized adsorbent (MPS); 2.- purging out with N2 the wine stored in reductive conditions; and, 3.- incubation with lees.

Which of the three approaches proved to be the most effective treatment? Which was effective only in the short-term and which one was not conclusive?

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

AUTHOR
Diego Sánchez-Gimeno, University of Zaragoza – Spain

TOP
BASKET 0