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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
Cheers to Sustainability: Grape Pomace as a Key Ingredient in Piquette
Description
Wine production in the U.S. accounts for 12% of global output, with more than three million liters of wine produced in 2017. It is estimated that for every 6 L of wine produced, about 1 kg of GP is generated. This grape pomace is a by-product of the wine industry and is considered a waste commonly used as compost or dumped in landfills. In this presentation, I am going to introduce the process and challenges of piquette making. I will share the research project’s findings carried out on piquettes made from two red grape varieties using three different yeast strains and different ratio of pomace to water.
Presenter: Dr. Aude Watrelot is an Assistant Professor and Extension specialist of Enology in the Department of Food Science and Human Nutrition at Iowa State University. Dr. Watrelot’s research area is fruit, grape and wine tannin and polysaccharide chemistry and their relationship with wine quality. Dr. Watrelot graduated with a PhD degree in Food Science from the French National Institute for Agricultural Research (INRA) and the University of Avignon in France. Following graduation, Dr. Watrelot moved to California both at CSU Fresno and UC Davis to keep conducting research into polyphenol-macromolecular interactions on red wine chemistry. At ISU, she is currently conducting research and developing Extension programs on understanding viticultural and winemaking practices that could maximize phenolics extraction and improve wine quality. She had developed extension programs such as webinars, workshops, field days, articles to answer the growing wine industry in Iowa and in the Midwest. She is currently serving as the chair for the American Society of Enology and Viticulture - Eastern Section (ASEV-ES) and as the vice-president for the Groupe Polyphenols.
Wine production in the U.S. accounts for 12% of global output, with more than three million liters of wine produced in 2017. It is estimated that for every 6 L of wine produced, about 1 kg of GP is generated. This grape pomace is a by-product of the wine industry and is considered a waste commonly used as compost or dumped in landfills. In this presentation, I am going to introduce the process and challenges of piquette making. I will share the research project’s findings carried out on piquettes made from two red grape varieties using three different yeast strains and different ratio of pomace to water.
Presenter: Dr. Aude Watrelot is an Assistant Professor and Extension specialist of Enology in the Department of Food Science and Human Nutrition at Iowa State University. Dr. Watrelot’s research area is fruit, grape and wine tannin and polysaccharide chemistry and their relationship with wine quality. Dr. Watrelot graduated with a PhD degree in Food Science from the French National Institute for Agricultural Research (INRA) and the University of Avignon in France. Following graduation, Dr. Watrelot moved to California both at CSU Fresno and UC Davis to keep conducting research into polyphenol-macromolecular interactions on red wine chemistry. At ISU, she is currently conducting research and developing Extension programs on understanding viticultural and winemaking practices that could maximize phenolics extraction and improve wine quality. She had developed extension programs such as webinars, workshops, field days, articles to answer the growing wine industry in Iowa and in the Midwest. She is currently serving as the chair for the American Society of Enology and Viticulture - Eastern Section (ASEV-ES) and as the vice-president for the Groupe Polyphenols.
Переглядів: 96
Відео
Ancestral sparkling wines (Pét-nat): a new-old alliance under domestication
Переглядів 2553 місяці тому
While the ancestral method is recognized as the oldest way to produce sparkling wines and is increasingly adopted by wineries to create various styles, scientific knowledge about this method remains limited. Due to the questionable fame of Ancestrals for being problematic products, Arnau aims to demonstrate that these issues can be mitigated through proper oenological practices that wineries ca...
Review of " Quality Characteristics of Piquette: A Potential Use of Grape Pomace"
Переглядів 1063 місяці тому
Review of " Quality Characteristics of Piquette: A Potential Use of Grape Pomace"
Auric Infinity Barrel - new barrel technology in winemaking
Переглядів 4086 місяців тому
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 pres...
Using Flavor to Connect With Consumers and Sell More Wines
Переглядів 1608 місяців 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 393Рік 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 158Рік 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 3122 роки 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 5892 роки тому
Determining Brix and density of juice and wine, using an Anton Paar DM 35 Density Meter
Wine Oxygen Management
Переглядів 2452 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 7282 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 432 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 5752 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 1932 роки тому
Vines and Wines What Does The Future Hold
Solving Wine Quality Problems Using Systematic Methods
Переглядів 2033 роки тому
Solving Wine Quality Problems Using Systematic Methods
Optimizing Wine Quality During Challenging Vintages
Переглядів 2323 роки тому
Optimizing Wine Quality During Challenging Vintages
Enology Webinar Series - AromaLoc Technology for Recovering Aromatics During Fermentation
Переглядів 4093 роки тому
Enology Webinar Series - AromaLoc Technology for Recovering Aromatics During Fermentation
Wineding Down with AgriLife Llano Estacado Winery Promo
Переглядів 934 роки тому
Wineding Down with AgriLife Llano Estacado Winery Promo
Texas A&M Viticulture - Blanc Du Bois
Переглядів 1,8 тис.4 роки тому
Texas A&M Viticulture - Blanc Du Bois
Determining free and total SO2 in wines, using the aspiration/oxidation method
Переглядів 3,8 тис.4 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 1,2 тис.4 роки тому
Setting up an Aspiration/Oxidation Apparatus for SO2 Measurements/ Analyses in Wine
Determining Wine pH Using a Vinmetrica Analyzer
Переглядів 3784 роки тому
Determining Wine pH Using a Vinmetrica Analyzer
Determining Wine pH Using a Dujardin - Salleron Titralyzer
Переглядів 2314 роки тому
Determining Wine pH Using a Dujardin - Salleron Titralyzer
Wine Yeast Nutrition Beyond Fermentation
Переглядів 5114 роки тому
Wine Yeast Nutrition Beyond Fermentation
Determining Wine Titratable Acidity Using NaOH Titration
Переглядів 2,6 тис.4 роки тому
Determining Wine Titratable Acidity Using NaOH Titration
Absolutely fantastic technology!
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?
@@Enology_channel 🤭🤭🤭🤭
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!