Conference paper
Modern Enology: Quo vadis?
2001, 66 (1) p. 49-51
Abstract
Enology, the science of wine, enters the atmosphere of technological explosion of the third millennium. In order to achieve higher quality products enology is expected to implant to the utmost the latest scientific knowledge into wine technology. Enology will satisfy these demands, but will the consumer be satisfied too?
It will not be possible to produce modern and attractive wines without ´considerate´ methods of pressing, intact prefermentation must processing and realisation of regulated fermentation process. Regulation of fermentation will be carried out even more consistently in biological (pure yeast cultures, immobilised cells, genetically manipulated microorganisms), physically-chemical and bioengineering (shape of the containers, continual fermentation) ways. Will wine be produced in strictly reduction regimes; will purely physical methods be enough in the process of wine stabilisation? Wont the resources of must chemical consistency (acids, polyphenols, proteins, other native antioxidants) be more widely used for this reason?
The beauty wine of the third millennium should develop from the refined range of today´s varieties. However, application of the latest methods of chemical analysis (GC, HPLC, MS, SNIF - NMR) will allow a more precise determination of the origin, purity and authenticity of wine in the near future. It will help define the originality (both chemical and sensory) of a wide range of wines from different parts of the world which have to be preserved for the generations of our descendants.
Keywords
enology, vinification, wine, yeasts
Download Find similar journal articles