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Winemaking grape processing

Chauvet et al. (1986) initially developed these techniques to improve the quality of juice intended for sweet winemaking (Section 14.2.4b), but they are also of interest for dry white winemaking. The process consists of cooling whole grape clusters in small crates for 20 hours or so in a walk-in freezer at a temperature of —2 to —3°C. Two phenomena—cryoselection and supraextraction—are at the origin of these changes in juice composition observed with respect to traditional pressing. [Pg.417]

Winemaking by carbonic maceration (CM) is a process exploiting the adaptability of intact grape berries to an oxygen-deprived medium enriched with carbon dioxide (C02). This adaptation is reflected almost instantly inside each berry by the transition from a respiratory to fermentative anaerobic metabolism (AM). [Pg.3]

Research in France continued until 2001 (Flanzy et al., 2001), focusing on the underlying mechanisms of the grape-berry AM, with its impact on fruit ripening, and on the comprehensive exploitation of this winemaking process. [Pg.4]

At the beginning of the winemaking process, the yeasts start to metabolize the sugars and other nutrients present in the grape juice. The yeasts use all these nutrients to obtain energy and increase tlieir population (Boulton et al. 1996 Ribereau-Gayon... [Pg.4]


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See also in sourсe #XX -- [ Pg.255 ]




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