Analysis
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Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
Mario Gabrielli, Ecole Supérieure d’Agriculture, INRA, Francia
Traditional analytical methods used for the measurement of grape maturity and its quality indexes have been proved to be normally sample-destructive, laborious and time-consuming, thereby limiting ...
Price:15 €(Tax included)
Hector Nieto et al., IRTA, Lleida, Spain - Hydrology and Remote Sensing Laboratory, USDA, USA.
A robust assessment of crop water stress for irrigation schedule requires the estimation of both potential crop water needs and actual crop water use, defined respectively as potential and actual (...
Price:15 €(Tax included)
María Ángeles Del Pozo Bayón, CSIC-UAM, Spagna
In recent years this research group has initiated a new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma...
Price:15 €(Tax included)
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
Price:15 €(Tax included)
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...
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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...
Price:15 €(Tax included)
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
Price:15 €(Tax included)
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.
