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 Precision viticulture: data, electronics and machinery for VRT (Variable Rate Technology) applications
 
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LATEST UPDATES
Enzymes and regulations: new frontiers
In 2012, several resolutions were adopted, the most important was the resolution OIV-OENO 485-2012, a revision of the monograph on enzymatic preparations. The...
Effect of yeasts/bacteria co-inoculation on malolactic fermentation of Tempranillo wines
Malolactic fermentation (MLF) is very significant in wines and is carried out by lactic acid bacteria (LAB), usually Oenococcus oeni. The best time to carry o...
New method of traceability in the field of vine growing and wine producing
The traceability of food products, from the production zone through the distribution chain to the consumer, is at present a high priority in the field of food...
Vinitech-Sifel Innovation Awards 2014: precision farming, robotics, tillage tools and winery technological innovations
The Vinitech-Sifel Innovation Awards judges announcedthe winners on Wednesday 3 September – 19 products, processes or technologies chosenfrom among the 61 ent...
Using genetic markers to trace oak wood barrels
Researchers at INRA Bordeaux-Aquitaine have identified new genetic markers and developed genotyping technology that can identify species and determine if a ba...
Freshwater snail eggs against against grapevine downy mildew
Oomycetes are filamentous parasitic microorganisms that infect plants and animals. They can decimate crops, causing such diseases as mildew, one of the ...
Acetaldehyde and other molecules that combine with SO2: concentration, origin and degradation during the winemaking process.
This video seminar presents in a practical and very synthetic manner a panorama of 10 years of study on the components that bind with SO2. In the first part t...
The wild grapevine in Tuscany
The wild grape, Vitis vinifera L. subsp. sylvestris (Gmelin) Heigi, according to the most important opinions about the history of the viticulture, is the prog...
Prions can trigger ‘stuck’ wine fermentations, researchers find
A chronic problem in winemaking is “stuck fermentation,” when yeast that should be busily converting grape sugar into alcohol and carbon dioxide prematurely s...
Exploring the potential to regulate grape ripening
New research by the CSIRO has highlighted the potential to regulate grape ripening by manipulating the plant growth regulators (PGRs) that co-ordinate berry d...
Wine flavour precursors revealed in new research
It’s the sort of research – and topic – that can’t help but pique the interest of wine drinkers and scientists – what really causes the flavours and lingering...
Fundovino Creates a New Way for Wine Lovers to Back Wineries & Vineyards
Offering up a new way for wineries and vineyards to get funding, Paris-based crowdfunding platform Fundovino launched last month and is on a mission to help n...

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