F. Fort
Rovira i Virgili University
8 Papers
27 Citations
F. Fort is an academic researcher from Rovira i Virgili University. The author has contributed to research in topics: Wine & Wine color. The author has an hindex of 4, co-authored 8 publications.
Chat about Author
Papers
Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
TL;DR: In this paper, a new procedure for simultaneously reducing pH and ethanol content was proposed, which does not require specific equipment and offers a means of addressing the problem of wines developing high ethanol and low pH as a result of overripening of grapes.
83
Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning
Mariona Gil,Mireia Esteruelas,Elena González,Nikolaos Kontoudakis,J.J. Jiménez,F. Fort,Joan Miquel Canals,Isidro Hermosín-Gutiérrez,Fernando Zamora +8 more
TL;DR: Even though both treatments seem to be effective at improving the quality of wine, berry thinning has the advantage because it has less impact on crop yield reduction.
80
Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics
TL;DR: In this paper, two red wines with a very high ethanol content were partially dealcoholized by reverse osmosis, so that the influence of this technique on wine color, chemical composition and sensory quality could be studied.
60
Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover
TL;DR: Stopper type can affect oxygen ingress during bottling because of the changes in headspace volume and overpressure and along with permeability, stopper selection should also consider the effects of stopper type on the amount of oxygen that initially enters the headspace.
24
Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality
Laura Medina-Trujillo,Elena González-Royo,Nathalie Sieczkowski,José María Heras,F. Fort,Joan Miquel Canal,Fernando Zamora +6 more
- 01 Jan 2017
TL;DR: Different sparkling wines were elaborated with a base wine of Macabeo from the AOC Cava using the traditional method with supplementation or not of inactivated dry yeasts of Saccharomyces cerevisiae or Torulaspora delburueckii to produce Cavas with better foaming properties than the Cava control.