{"id":27399234,"date":"2018-08-24T09:04:40","date_gmt":"2018-08-24T07:04:40","guid":{"rendered":"https:\/\/www.ghidimetalli.it\/ghidimetalli\/the-experimental-results-of-wines-without-added-sulfites-produced-with-the-onda-winemaker\/"},"modified":"2018-08-24T09:04:40","modified_gmt":"2018-08-24T07:04:40","slug":"the-experimental-results-of-wines-without-added-sulfites-produced-with-the-onda-winemaker","status":"publish","type":"post","link":"https:\/\/www.ghidimetalli.it\/en\/the-experimental-results-of-wines-without-added-sulfites-produced-with-the-onda-winemaker\/","title":{"rendered":"The experimental results of wines without added sulfites* produced with the Onda\u00ae Winemaker"},"content":{"rendered":"

Results of experimentation of wines without added sulfites*<\/strong> produced with the Wave Winemaker \u00ae<\/strong> presented at Vinitaly in 2018<\/h2>\n
The experiment was conducted and coordinated by Prof. Esti Marco<\/strong> of theUniversity of Tuscia<\/strong> – Department of Agricultural and Forestry Sciences DAFNE <\/strong>– Viterbo<\/em><\/h5>\n

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RIESLING<\/strong> VINIFIED ON AIR WITHOUT ADDED SULFITES*<\/span><\/h3>\n

Grape<\/b>: Rhine Riesling <\/span><\/p>\n

Harvest date: <\/b>September 15, 2017 <\/span><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n Bottling <\/b><\/span><\/td>\n<\/tr>\n
Ethanol (% v\/v) <\/span><\/b><\/td>\n13.3 <\/span><\/td>\n<\/tr>\n
pH <\/span><\/b><\/td>\n3.10 <\/span><\/td>\n<\/tr>\n
Acidity (g\/L) <\/span><\/b><\/td>\n6.4 <\/span><\/td>\n<\/tr>\n
SO<\/b>2 <\/b>free (mg\/L) <\/span><\/b><\/td>\n9 <\/span><\/td>\n<\/tr>\n
SO<\/b>2 <\/b>total (mg\/L) <\/span><\/b><\/td>\n13 <\/span><\/td>\n<\/tr>\n
Acetic acid (g\/L) <\/span><\/b><\/td>\n0.23 <\/span><\/td>\n<\/tr>\n
Acetaldehyde (mg\/L) <\/span><\/b><\/td>\n5 <\/span><\/td>\n<\/tr>\n
Polyphenols (mg\/L) <\/span><\/b><\/td>\n73 <\/span><\/td>\n<\/tr>\n
Residual sugars (mg\/L) <\/span><\/b><\/td>\n240 <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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ROS\u00c9<\/strong> VINIFIED ON AIR WITHOUT ADDED SULFITES*<\/span><\/h3>\n

<\/span><\/p>\n

Grape<\/b>: Rhine Riesling <\/span><\/p>\n

Harvest date: <\/b>September 15, 2017 <\/span><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n Bottling <\/b><\/span><\/td>\n<\/tr>\n
Ethanol (% v\/v) <\/span><\/b><\/td>\n13.2 <\/span><\/td>\n<\/tr>\n
pH <\/span><\/b><\/td>\n3.2 <\/span><\/td>\n<\/tr>\n
Acidity (g\/L) <\/span><\/b><\/td>\n6.3 <\/span><\/td>\n<\/tr>\n
SO<\/b>2 <\/b>free (mg\/L) <\/span><\/b><\/td>\n10 <\/span><\/td>\n<\/tr>\n
SO<\/b>2 <\/b>total (mg\/L) <\/span><\/b><\/td>\n15 <\/span><\/td>\n<\/tr>\n
Acetic acid (g\/L) <\/span><\/b><\/td>\n0.16 <\/span><\/td>\n<\/tr>\n
Acetaldehyde (mg\/L) <\/span><\/b><\/td>\n4 <\/span><\/td>\n<\/tr>\n
Polyphenols (mg\/L) <\/span><\/b><\/td>\n77 <\/span><\/td>\n<\/tr>\n
Total anthocyanins (mg\/L) <\/span><\/b><\/td>\n2 <\/span><\/td>\n<\/tr>\n
Residual sugars (mg\/L) <\/span><\/b><\/td>\n200 <\/span><\/td>\n<\/tr>\n
Dye intensity <\/span><\/b><\/td>\n0.12 <\/span><\/td>\n<\/tr>\n
Shades <\/span><\/b><\/td>\n1.14 <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Continuous measurement of oxygen<\/b>* <\/b>(ppb), in Onda\u00ae tank, during vinification and aging of white wine from Riesling grapes without added sulfites*. <\/span><\/b> <\/h2>\n

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Using Onda\u00ae technology, a wine was produced from Riesling grapes without added sulfites (No SO2) with chemical-physical and organoleptic parameters similar to those of control wine (SO2).<\/p>\n

Using speculas placed at different heights from the bottom of the Onda\u00ae tank, dissolved oxygen was continuously measured and dosage adjusted in the must and wine during alcoholic fermentation and aging on lees.<\/p>\n

It was found that:<\/p>\n