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Analysis

Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
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 t...
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Published on: 17/02/2019
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A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
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...
Published on: 02/05/2019
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Sensors and artificial intelligence tools in the identification and characterization of wines made from the Tempranillo grapes
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...
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Published on: 07/04/2019
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Effect of the type of preferred wine on the hedonic and emotional response of consumers
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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Published on: 04/03/2019
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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
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)
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Published on: 17/02/2019
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Oxygen and SO2 in winemaking
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...
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Published on: 17/01/2019
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Effects of vineyard soil properties on the phenolic composition of Syrah grapes from the Walla Walla Valley Ava
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).
Published on: 15/07/2018
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An innovative method to identify the wine dilution
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...
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Published on: 26/06/2018
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How climate change can modify the flavor of red Merlot and Cabernet Sauvignon wines from Bordeaux
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.
Published on: 26/06/2018
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Wine-Oxygen-Antioxidants: How to address more effectively the winemaker choices
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 ...
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Published on: 21/06/2018
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Potassium polyaspartate-based products: the revolution in tartrate stabilization of wine
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.
Published on: 13/12/2017
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The chemical and sensory bases of the wine minerality
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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Published on: 28/11/2017
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Protein haze formation in white wine – the critical involvement SO2 in protein aggregation mechanism
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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Published on: 13/11/2017
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VINIFICATION IN THE ERA OF GLOBAL WARMING: Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation
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...
Published on: 11/07/2017
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Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
Lucile PIC et Jacques MATHIEU, GIE ICV VVS
In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
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Published on: 16/01/2017
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Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras
Olivier Geffroy, IFV Sud-Ouest (F)
Rotundone is a grape derived aroma compound responsible for peppery notes in red wines. It has been identified at concentrations surpassing its perception threshold in several red international
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Published on: 31/03/2016
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