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Texas Agrilife Extension Enology - Texas A&M
United States
Приєднався 9 сер 2017
Dr. Andreea Botezatu, Associate Professor and Enology Extension Specialist with Texas A&M Agrilife Extension Service posts educational videos and webinars with a focus on wine making and wine quality
Auric Infinity Barrel - new barrel technology in winemaking
The Auric infinity barrel - winemaking under continuous pressure in custom wooden barrel
Description
This webinar covers
1. the auric infinity barrel construction vs standard wooden barrel
2. the auric bung functionality vs standard silicone or wooden bung traditionally used
3. the auric infinity technology (maceration-fermentation - malolactic fermentation -aging under continuous positive pressure in a custom wooden barrel)
4. how the use of this technology benefits conventional winemaking as well as how it allows wine making with nothing other than grapes and yeast
Presenters: Vitalie Popa and Bruno Alexander
Vitalie is a winemaker and engineer with a Bachelor's degree in Oenologyand Bachelor’s degree in Management
Migrated from Moldova to NZ in 2006 and lived 14 years in NZ and Australia while working in the Wine Industry.
Inventor of Vbung and auric infinity barrel/technology.
Started collaboration with auric barrels in 2023 for the auric infinity global project.
Bruno Alexander Gantenbrink - owner of Auric Barrels, founded in 2016
Diploma at university of Darmstadt, Germany (Dipl.-Wirtsch.-Ing. - mechanical engineering and business administration)
Since 2008 he has been working in the wood industry (veneer production, sawmill industry, forest owner and owner of auric barrels)
Description
This webinar covers
1. the auric infinity barrel construction vs standard wooden barrel
2. the auric bung functionality vs standard silicone or wooden bung traditionally used
3. the auric infinity technology (maceration-fermentation - malolactic fermentation -aging under continuous positive pressure in a custom wooden barrel)
4. how the use of this technology benefits conventional winemaking as well as how it allows wine making with nothing other than grapes and yeast
Presenters: Vitalie Popa and Bruno Alexander
Vitalie is a winemaker and engineer with a Bachelor's degree in Oenologyand Bachelor’s degree in Management
Migrated from Moldova to NZ in 2006 and lived 14 years in NZ and Australia while working in the Wine Industry.
Inventor of Vbung and auric infinity barrel/technology.
Started collaboration with auric barrels in 2023 for the auric infinity global project.
Bruno Alexander Gantenbrink - owner of Auric Barrels, founded in 2016
Diploma at university of Darmstadt, Germany (Dipl.-Wirtsch.-Ing. - mechanical engineering and business administration)
Since 2008 he has been working in the wood industry (veneer production, sawmill industry, forest owner and owner of auric barrels)
Переглядів: 234
Відео
Using Flavor to Connect With Consumers and Sell More Wines
Переглядів 1492 місяці тому
You do everything you can to make the most delicious wine- but how are you using its flavor to connect with your buyers and sell it? Our presenter, Amy Gross, began working with sensory scientists, winemakers and wine educators in 2011 to create an easy to use way for consumers to select wines guided by their own flavor preferences. First she built a uniform method for flavor mapping wines usin...
Managing Color and Phenolics in Red Wines
Переглядів 32411 місяців тому
Responsible for color, mouthfeel, texture, stability, longevity and aromas, phenolic compounds are essential parameters to manage for wine quality. Phenolic compounds are naturally present in various forms depending on grape varieties, maturation conditions, winemaking processes and wine aging conditions. This webinar will focus on red wine phenolic structure and color stability. Together we wi...
Demystifying Enological Enzymes
Переглядів 148Рік тому
We discuss what enological enzymes are, what makes them unique, and how beneficial they can be in both the pre- and post-fermentation stages. Presenter: Ms. Maggie McBride
Fumaric acid as new organic acid used in oenology : potential functionalities
Переглядів 270Рік тому
The presentation is focused on the actual functionality of fumaric acid including solubility and acidifying power, as well as its impacts on color and phenolic compounds in musts and wines in comparison to other acids and sensory analyses with perception threshold. Presenter: Dr. Pierre Louis Teissedre Pierre-Louis TEISSEDRE is an oenology Professor and the Head of the Applied Chemistry laborat...
Determining Brix and density of juice and wine, using an Anton Paar DM 35 Density Meter
Переглядів 5172 роки тому
Determining Brix and density of juice and wine, using an Anton Paar DM 35 Density Meter
Wine Oxygen Management
Переглядів 2142 роки тому
Although dissolved oxygen is beneficial for essential yeast propagation, healthy fermentation profiles and micro-oxygenation of red wines, the presence of excess dissolved oxygen (DO) after primary fermentation can cause a decrease in table wine quality. This webinar covered critical procedures during the winemaking process, when excess oxygen can dissolve into our wine becoming a real concern ...
Determining dissolved CO2 in wine using a carbodoser
Переглядів 5892 роки тому
Quick demo of how to determine dissolved carbon dioxide in wine
Determinacion del Oxygeno Disuelto en el vino usando el medidor cientifico Thermo Fisher
Переглядів 392 роки тому
Determinacion del Oxygeno Disuelto en el vino usando el medidor cientifico Thermo Fisher
Determining Dissolved Oxygen in Wine (Bottle and Tank) Using a Thermo Fisher Scientific Meter
Переглядів 4652 роки тому
Determining Dissolved Oxygen in Wine (Bottle and Tank) Using a Thermo Fisher Scientific Meter
Vines and Wines What Does The Future Hold
Переглядів 1842 роки тому
Can we grow grapevines across the globe and produce quality wines to meet the increasing demand in the face of shrinking arable land and extreme weather events? Some recent technologies allow us to improve existing varietals or rapidly develop new ones. The customer seems to be open to trialing novel wines and there is hope to achieve the goal of strengthening the US wine industry. Presenter: D...
Wine flavor - from vineyard to glass
Переглядів 4312 роки тому
Winemaking begins in the vineyard and numerous viticultural practices can impact the composition of the wine grapes. During fermentation, new flavor compounds are formed by the yeast. However, many other chemical reactions and processes also mediate the flavor of the final wine. The chemistry doesn’t stop when the wine is bottled; oxidation, hydrolysis and other chemical reactions continue to a...
Quercitin Precipitation in Red Wines
Переглядів 2582 роки тому
Description Bottled red wines can occasionally throw unsightly slimy or flaky sediment, even if clear at bottling. While not altering the wines’ taste, this deposit is unexpected and may cause consumer and trade complaints, qualifying as a fault. Studies have confirmed that this sediment is composed of quercetin aglycone (QA), an antioxidant UV-protectant flavonol often found in discernible amo...
Solving Wine Quality Problems Using Systematic Methods
Переглядів 1922 роки тому
Solving Wine Quality Problems Using Systematic Methods
Optimizing Wine Quality During Challenging Vintages
Переглядів 2273 роки тому
Optimizing Wine Quality During Challenging Vintages
Enology Webinar Series - AromaLoc Technology for Recovering Aromatics During Fermentation
Переглядів 3803 роки тому
Enology Webinar Series - AromaLoc Technology for Recovering Aromatics During Fermentation
Wineding Down with AgriLife Llano Estacado Winery Promo
Переглядів 913 роки тому
Wineding Down with AgriLife Llano Estacado Winery Promo
Texas A&M Viticulture - Blanc Du Bois
Переглядів 1,6 тис.3 роки тому
Texas A&M Viticulture - Blanc Du Bois
Determining free and total SO2 in wines, using the aspiration/oxidation method
Переглядів 3,5 тис.3 роки тому
Determining free and total SO2 in wines, using the aspiration/oxidation method
Setting up an Aspiration/Oxidation Apparatus for SO2 Measurements/ Analyses in Wine
Переглядів 1,1 тис.3 роки тому
Setting up an Aspiration/Oxidation Apparatus for SO2 Measurements/ Analyses in Wine
Determining Wine pH Using a Vinmetrica Analyzer
Переглядів 3143 роки тому
Determining Wine pH Using a Vinmetrica Analyzer
Determining Wine pH Using a Dujardin - Salleron Titralyzer
Переглядів 2023 роки тому
Determining Wine pH Using a Dujardin - Salleron Titralyzer
Wine Yeast Nutrition Beyond Fermentation
Переглядів 4843 роки тому
Wine Yeast Nutrition Beyond Fermentation
Determining Wine Titratable Acidity Using NaOH Titration
Переглядів 2,3 тис.3 роки тому
Determining Wine Titratable Acidity Using NaOH Titration
Wine MicroOxygenation - MOX, a tool for enhanced winemaking, a guide to proper practices
Переглядів 5233 роки тому
Wine MicroOxygenation - MOX, a tool for enhanced winemaking, a guide to proper practices
Determining Alcohol Levels in Wine Using Classic Ebulliometry
Переглядів 2,8 тис.3 роки тому
Determining Alcohol Levels in Wine Using Classic Ebulliometry
Strategies and Solutions for High pH Winemaking
Переглядів 1,1 тис.4 роки тому
Strategies and Solutions for High pH Winemaking
Why do we always choose Strength of NaOH as 0.1N ?
some people use 1M NaoH and others use .1M. Which one is correct?
You can use either. With 1 M the final volume is going to be much smaller and it's somewhat harder not to overtitrate. The calculations would need to be adjusted based on concentration
Why do we always choose Strength of NaOH as 0.1N ?
Camminare Noir, Paseante Noir and Errante Noir are the reds. Ambulo Blanc and Camminare Blanc are the whites. Those are the 5 97% grapes from UC Davis.
I think that it's also worth noting that N2 is an extremely dangerous chemical. People not familiar with chemistry labs or plants often mistake nitrogen gas as an inert substance, the major part of air and thus no more dangerous than water. The simple reality is that MOST fatal lab accidents are due not to the host of corrosive or toxic chemicals found in small amounts in labs, but N2. The ability of nitrogen gas (recall that the gas volume contained within a tank of lN2 is enormous) to displace oxygen from a space is terrifying, and will rapidly kill an initial victim as well as would-be rescuers. I'm very interested in using N2 for exactly the purposes stated here, but planning for safe handling is a huge part of that. Thanks for the wonderful content!
Yes, thank you so much for pointing that out!
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How much more at risk of microbial spoilage are we at if we are going into MLF with a pH of 3.7 or 3.8 as opposed to below 3.6? Can pH adjustment wait until after MLF to see where the pH ends up, or should it be adjusted before hand?
Anything above 3.6 I would consider high risk. pH should absolutely be adjusted before fermentation, not after.
0.75 what is it
it's a conversion factor based on normality of NaOH solution. For this particular normality 1 mL of NaOH will neutralize 0.75 grams of acid
@@ioanaandreeabotezatu198 can i use it for cabbage juice too with same normality of sodium hydroxide
@@mercyndujilo5363 Are you trying to measure titratable acidity in cabbage juice?
thanks for these videos, doing an internship at a winery rn
Dr. Kemp: How can I get a copy of the presentation used in the above webinar?
Thank you.
You're very welcome!
Very informative thanks alot.
Can you please share the glassware needed for such an apparatus.
You can see all individual parts and how they come together here: ua-cam.com/video/M_VLsGiA5Og/v-deo.html. Do you mean the name of the manufacturer or the actual glassware pieces?
@@Enology_channel Is it possible to know the actual names of glassware of this apparatus used?
@@tareq5935 please see reply above
The slides are really well designed
really hard to hear Luke. This is not the first time a presenter on these webinars is hard to hear. Crank up the volume!
Sorry about that. I can hear it really well on my computer. I will try increasing the volume in the future
That phone ringing and typing background noise is very distracting.
I am sorry. I am by no means a video editor, and this is free content, but I will try harder next time
We love growing our Texas Mourvedre, it's behaves nicely and tastes great
Thank you for uploading these
you're very welcome!
Thank you Dr. B really enjoy your wine talk
So glad to hear it!
Wonderful as always
Thank you!