Analysis
fjrigjwwe9r1argomenti:descrizione
Vincente Ferreira, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Piergiorgio Comuzzo, DI4A, Università di Udine (I)
The voltammetric approach has allowed to discriminate wines made of various variety as well as to find existing correlation between voltammograms and the oxygen consumption or the wine resistance t...
Price:15 €(Tax included)
Maria P. Diago, ICVV, Universidad de La Rioja, CSIC
In the last decade, the use of non-invasive technologies to characterize nutritional, physiological or grape composition parameters has grown considerably in vitiviniculture. NIR spectroscopy and h...
Price:15 €(Tax included)
M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
Manuel del Valle Zafra, Universitat Autónoma de Barcelona, Spain
VIDEO SEMINAR ENOFORUM 2018: objective of this research project is the development of strategies for the analysis and characterization of wines with the use of chemical sensors and artificial intel...
Price:15 €(Tax included)
María Mora Gijón; Polytechnic University of Madrid - Basque Culinary Center, San Sebastián, Spain
VIDEO SEMINAR ENOFORUM 2018: the hedonic and emotional responses can be strongly conditioned by wine consumption preferences. This effect, however, does not completely condition the hedonic and aff...
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María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence the
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Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
Price:15 €(Tax included)
Snejana KARAKIS, Barry CAMERON, Kevin POGUE; Department of Geosciences, University of Wisconsin-Milwaukee, USA
Paper presented at the XI International Terroir Congress, July 2016, McMinnville, Oregon (USA).
Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
Price:25 €(Tax included)
Lucile ALLAMY, Philippe DARRIET and Alexandre PONS ; Château Latour - Université de Bordeaux, ISVV - Seguin Moreau, France
The main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma.
Panagiotis ARAPITSAS, Dipartimento di Qualità Alimentare e Nutrizione, Fondazione Edmund Mach San Michele all’Adige
Finalist of the International SIVE OENOPPIA awards 2017: this video describes the role of different metabolites in the sulfonation reactions and shows how a better knowledge of such mechanisms can ...
Price:25 €(Tax included)
Gianni Triulzi, Enartis (I), Paola Domizio, GESAAF, Università di Firenze (I), Ricardo Lopez, Universidad de Zaragoza (E)
The audiovisuals proposed in this item, presented in a module dedicated to this new additive at Enoforum 2017, describe the main strengths of this molecule.
Antonio Palacios, Universidad de la Rioja (E)
The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som
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Ricardo Chagas, Luisa Pinto Ferreira, Ricardo Boavida Ferreira, Ana Lourenço; LAQV REQUIMTE, Universidade Nova de Lisboa (P)
SIVE OENOPPIA 2017 AWARDS WINNER: video of the presentation by Ricardo Chagas at Enoforum 2017
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Dr. Simone Bellassai Chemist and Oenologist at CDR srl
The ability to determine these two important analytical parameters in real time, thus achieving the result in a few minutes, is an essential “plus" for the oenologist for optimum management of alco...
