In oenology, pump-over is a mechanical technique used to enhance the fermentative maceration. Pump-overs are conducted, with or without air contact, by taking the must from the bottom of the fermentation tank, and using it to spray the cap. The aim of this practice is the enhancing the phenolic and volatile compounds extraction from grape skins. Consequently, wine quality is improved in this way. During some temperature monitoring tests a “secondary” effect of pump-over has been highlighted. Temperature affects volatile and phenolic compounds concentration too. Particularly, low temperatures may be used to improve volatile production by yeasts during fermentation, and regulate the extraction of polyphenols compounds from the solid to the liquid phase. The aim of the work is to describe the thermal effect of pump-overs with and without air contact during a red fermentation. Tests have been performed during the September 2014 Tenuta Argentiera (Bolgheri (LI), Italy) in a tank of 20 m3 capacity. Six probes were placed into the fermentation tank, for temperature monitoring in different zones during pump-overs. Both kinds of pump-overs produce two main effects during fermentation: a temperature homogenization, reducing the differences among the zones of the tank, and a cooling effect, reducing the average temperature of the must. Hence, in addition to their effect on compounds extraction, pump-overs could be useful to reduce and control the temperature during red fermentation

Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results / Guerrini Lorenzo; Angeloni Giulia; Corsini Scilla; Parenti Alessandro. - ELETTRONICO. - (2015), pp. 49-54. (Intervento presentato al convegno Safety Health and Welfare in Agriculture Agro-food and Forestry Systems tenutosi a Lodi nel 8-11 settembre 2015).

Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results

GUERRINI, LORENZO;ANGELONI, GIULIA;PARENTI, ALESSANDRO
2015

Abstract

In oenology, pump-over is a mechanical technique used to enhance the fermentative maceration. Pump-overs are conducted, with or without air contact, by taking the must from the bottom of the fermentation tank, and using it to spray the cap. The aim of this practice is the enhancing the phenolic and volatile compounds extraction from grape skins. Consequently, wine quality is improved in this way. During some temperature monitoring tests a “secondary” effect of pump-over has been highlighted. Temperature affects volatile and phenolic compounds concentration too. Particularly, low temperatures may be used to improve volatile production by yeasts during fermentation, and regulate the extraction of polyphenols compounds from the solid to the liquid phase. The aim of the work is to describe the thermal effect of pump-overs with and without air contact during a red fermentation. Tests have been performed during the September 2014 Tenuta Argentiera (Bolgheri (LI), Italy) in a tank of 20 m3 capacity. Six probes were placed into the fermentation tank, for temperature monitoring in different zones during pump-overs. Both kinds of pump-overs produce two main effects during fermentation: a temperature homogenization, reducing the differences among the zones of the tank, and a cooling effect, reducing the average temperature of the must. Hence, in addition to their effect on compounds extraction, pump-overs could be useful to reduce and control the temperature during red fermentation
2015
Proceedings International Conference Ragusa SHWA: "Safety Health and Welfare in Agriculture Agro-food and Forestry Systems"
Safety Health and Welfare in Agriculture Agro-food and Forestry Systems
Lodi
8-11 settembre 2015
Guerrini Lorenzo; Angeloni Giulia; Corsini Scilla; Parenti Alessandro
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1006424
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