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Microbiological and organoleptic impact of three different technical procedures in order to prepare wine for bottling

Blateyron, Lucile and Elichiry, Gisèle (2008) Microbiological and organoleptic impact of three different technical procedures in order to prepare wine for bottling. Paper at: IFOAM OWC 2008, Modena, Italy, 18-20 June 2008. [Submitted]

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Summary

In order to establish the extent to which each of the technical sequences regarding the preparation of wine for bottling (3 final filtration thresholds: 0.65µm, 2µm and 5µm) were in keeping with the cellar objectives and to measure the analytical, microbiological and organoleptic impact on the wine for each sequence, over a one-year period, we monitored a red wine prepared according to the 3 methodologies. A low initial microbiological level (absence of Brettanomyces, Pédiococcus and Lactobacillus), combined with a stable active SO2 content between 0.4 and 0.5 mg/l, enabled analytical and microbiological stability of all the wines compared. The triangular tests performed by a panel of trained oenologists did not reveal any significant differences linked to the technical sequences compared.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:filtration thresholds, Bottling, organoleptic impact, red wine
Subjects: Food systems > Produce chain management
Research affiliation: International Conferences > 2008: IFOAM OWC: Viticulture and Wine
France > Other organizations
Deposited By: Blateyron, Mlle Lucile
ID Code:11868
Deposited On:27 Feb 2009
Last Modified:12 Feb 2013 15:35
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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