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INFOWINE CREDITS AND ANNUAL SUBSCRIPTION
Interactions between grapevine physiology, vineyard management and precision viticulture
Precision viticulture: data, electronics and machinery for VRT (Variable Rate Technology) applications
E-CO2: recovery and re-use of CO2 from wine fermentations
Every year the production of wine leads to the release of a large amount of carbon dioxide in the atmosphere and this contributes to the amount of greenhouse ...
Sensor technology for Sauvignon blanc being developed
Renowned for the quality of its Sauvignon blanc, New Zealand is also leading the way in new technologies to help improve the wine during the winemaking proces...
2014 AWRI webinar program: new topics and new ways to attend
The AWRI’s 2014 webinar program is progressing well, with eight webinars delivered since the start of September. Two new topics have been recently added to th...
New Research on Role of Yeast in Winemaking
The Napa Valley Grapegrowers on Thursday inaugurated the first Rootstock, an annual conference and exhibit in Napa that replaced two biennial events. It was w...
OIV: State of the vitiviniculture world market
During the 37th World Congress of Vine and Wine, the OIV Director General, Jean-Marie Aurand,
presented a global overview of the vitinivincultural sector,...
New guidelines help identify winery wastewater solutions
New research from the CSIRO has identified a series of guidelines to help wineries find better ways to reuse their wastewater – in particular fit-for-pu...
Open nominations for Awards SIVE and the scientific program of Enoforum 2015
In preparation for Enoforum 2015, which will be held in Arezzo, Italy, 5 to 7 May 2015, has started the selection of papers that will be presented dur...
Biodiversity of wine yeast in response to environmental stress
In the present work, Saccharomyces cerevisiae strains were isolated in 2009 during the harvest from biodynamic wine farms of Tuscany, starting from Syrah must...
Indigenous O. oeni strain selection as a malolactic fermentation starter culture to avoid the histamine production in wine
Histamine is produced by enzymatic decarboxylation of the amino acid histidine. It is assumed that most histamine in wine is produced by histidine decarboxyla...
Pest’s Taste for Fine Wine May Prove Its Undoing
A blend of odors that attracts spotted wing drosophila (SWD) flies has been developed into a new lure product for improved monitoring and control of these tre...
Australian wineries armed with tools to get ‘lean’
Australian wineries can now improve their techniques and practices, reducing costs and improving productivity following the launch of the new Australian Grape...
Global and Chinese Wine Industry Report 2014
The Global and Chinese Wine Industry Report 2014 is a professional and in-depth study on the current state of the global wine industry with a focus on the Chi...
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