Wine Instabilities

Lesson #1 – General Overview and Scientific Approaches to the Study of Calcium Stability in Wines

Davide CAMONI | Consultant and educator at the Accademia Symposium Franciacorta

Calcium instability represents one of the main challenges in winemaking, with direct implications for product stability and, at times, shelf life. This lecture aims to provide an overview of scientific advances and methodological approaches to understanding and managing this phenomenon.
Predictive models and key laboratory tests will be discussed, and strategies for managing the main types of calcium instability will be proposed.
The presentation will be given by Davide Camoni, a consultant in the food and beverage supply chain—specializing in wines, vermouths, dealcoholized beverages, and soft drinks—who is also a professor of oenological chemistry at the Accademia Symposium in Franciacorta and has twenty years of expertise in oenological laboratory testing, having served as director of such testing for 18 years.

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Lecture #2 – Innovative approaches to protein stabilisation in wine

Matteo MARANGON and Simone VINCENZI | University of Padua

In the first part of the lecture, Prof. Vincenzi introduces the topic of protein stabilisation in wines, offering insights into the commonly used technique, namely treatment with bentonite. In particular, the technological issues associated with bentonite treatment are addressed, and suggestions are put forward to increase the effectiveness of the treatment with the aim of reducing the dosage of fining agents.
In the second part, Prof. Marangon outlines the main alternatives to bentonite for protein stabilisation in wines. In particular, techniques based on protein destabilisation (e.g. pasteurisation, microwaves, high-pressure treatments, pulsed electric fields) are presented, along with alternative co-adjuvants to bentonite, including carrageenans, zirconium, magnetic nanoparticles, zeolites, chitin and functionalised mesoporous silicas; approaches involving the enzymatic degradation of unstable proteins; and, finally, additive strategies involving the enrichment of wine with protective compounds, such as yeast derivatives.

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Lecture #3 – Tartaric Instability

Paola DOMIZIO | University of Florence

The precipitation of tartaric salts poses a critical challenge to the commercial quality of wine. Traditionally, this phenomenon has been managed using subtractive techniques, such as refrigeration and electrodialysis, or additive techniques, including the use of metatartaric acid, mannoproteins, carboxymethylcellulose (CMC) and potassium polyaspartate, the latter being the most recent of the products authorised by the OIV.
During the lecture, the evolution of these practices is analysed with a view to greater sustainability, and the new frontiers of research are also presented, including emerging technologies such as plasma treatment.

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Lecture #4 – New Instabilities

Matteo MARANGON and Simone VINCENZI | University of Padua

In the first part of the lecture, Prof. Vincenzi discusses the main factors involved in the precipitation of quercetin in red wines and outlines the latest findings regarding the mechanism by which precipitates form. Finally, he outlines some possible methods for preventing this phenomenon. In the second part of the lecture, Prof. Marangon outlines the main compounds in grapes and wines involved in colloidal aggregation, with particular reference to proteins, polysaccharides and polyphenols. He also explores in depth the concepts of colloidal stability, the main issues associated with its loss, and strategies for preventing instability, based on additive and subtractive approaches.

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Lesson #5 – Light and Oxygen: Oxidative Instabilities in White and Rosé Wines

Maurizio UGLIANO | University of Verona

During storage, wine can undergo oxidative processes that degrade its organoleptic quality. The best known of these is the process triggered when wine comes into contact with atmospheric oxygen, which we generally refer to as oxidation.
However, there is another oxidative process linked to exposure to light, sometimes referred to as photo-oxidation. Starting with the chemical fundamentals underlying these two processes, this lecture discusses various aspects of winemaking techniques that help reduce the incidence of these oxidative processes. Among these, particular emphasis is placed on the role of clarification, the use of fermentation nutrients, and packaging choices.

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These recordings use AI voice dubbing of the speakers’ original presentations (originals available here: Le Instabilità dei Vini), used with each speaker’s consent. Some translation discrepancies may occur — the original recordings remain authoritative. Questions? francesca.walmsley@vinidea.it