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The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation.

Institutional Repository Agroscope

Blackford M., Comby M., Dienesné Nagy A., Zeng L., Cléroux M., Lorenzini F., Bourdin G., Bach B.

Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation.

OENO One, 56, (3), 2022, 343-356.

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Abstract:

The removal of stems prior to maceration during red winemaking is generally associated with an improvement in wine quality. However, in recent years, increased interest in the use of stems in winemaking has been observed among winegrowers. Different advantages of this practice have been listed in the literature. In order to better understand their role during winemaking, stems of ten red grape varieties from different winegrowing regions of Switzerland were studied to determine which minerals, acids and polyphenols are extracted under simulated alcoholic fermentation. The composition of the extracts revealed differences between the grape varieties. In addition, the growing conditions and the terroir seem to have an influence on the compounds extracted from the stems, especially the mineral composition such as potassium and copper. Among the extracted polyphenols, phenolic acids and proanthocyanidins were mostly found in the stem extracts, especially caftaric acid, catechin and procyanidin B1. Their concentrations were significant compared to the average values found in wines.

ISSN Online: 2494-1271
Digital Object Identifier (DOI): https://doi.org/10.20870/oeno-one.2022.56.3.5385
Publication-ID (Web Code): 51184 Sending by e-mail

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Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation.