automation control, online measurements, filtration, membranes, stabilisation, wine treatment, senso
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Engineering & ArchitectureSession 3

Process: influence of processing, technology and biotechnology on must and wine composition and sensory characteristics

Keywords: automation control, online measurements, filtration, membranes, stabilisation, wine treatment, sensors, gas management

The transformation of grapes into wine requires many processing steps, which are keys to must and wine composition. They are at the heart of the winemaking process. They are initiated and monitored by the winemaker. These processes are interconnected and need to be assembled with coherence and expertise to yield the best of grapes and to obtain the desired wine. They start with the grape harvest and grape processing, must fermentation, filtration, stabilisation, packaging, and end with the aging of the final product. Processes like gas management, novel must and wine treatments, development of new sensors and process automation have a large impact on the wine chemistry and the sensory quality of wine.

The aim of this session is to present research results of the different enological processes transforming grapes into wine. They can be linked to biotechnology (e.g. yeasts, bacteria, enzymatic preparations), winery technology (e.g. treatments, filtration, membrane, stabilisation, gas management, impact of temperature) or analytical tools (e.g. automation, sensors, online measurements). Enological benefits, as well as the impact on wine chemistry and/or sensory characteristics of wine should be focused on.

Contact
HES⁠-⁠SO Rectorate
Route de Moutier 14
2800 - Delémont
T +41 58 900 00 00 - F +41 58 900 00 01
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