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5th International Symposium “Rencontres Internationales Du Rosé”
MARSEILLE, 22 January 2019
The Rencontres Internationales du Rosé bring together scientific, technical and viticulture stakeholders from around the world in a symposium dedicated to research and targeted understanding of ros...
Published on: 05/09/2018
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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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New interpretations of wine softness concept
Axel MARCHAL – I.S.V.V. Bordeaux, France; Antonio GRAZIETTI – Laffort Italy
The concept of “sucrositè”, ie the ability of a wine to cause a sweet / savory sensation although there are no sugars, is a term widely used by expert wine tasters. So far there was no solid exp
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Published on: 18/11/2015
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Rapid method for ascorbic acid determination
Gloria DIMITRI, Andrea PIVA, Giuseppe ARFELLI, Ren MENGJIA; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo
L-ascorbic acid in wines offers an antioxidant action that is efficient, immediate and even more intense than sulfur dioxide, even though it cannot substitute it. In comparison to sulfur dioxi
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Published on: 15/04/2015
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Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
Vezzulli Silvia, Edmund Mach Fundación, San Michele all'Adige (TN)
In grapevine (Vitis vinifera L.), accumulation and fixing of somatic mutations represent frequent events, allowing growers to select and propagate new cultivars. Among spontaneous somatic muta
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Published on: 04/02/2015
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Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities
Charles Frohman1, Doris Rauhut2 and Ramón Mira de Orduña3; 1Department of Food Science, Cornell University, USA, 2Fachgebiet Mikrobiologie und Biochem
In the last decade, a variety of process analysis devices have been introduced which allow winemakers to monitor alcoholic fermentations. These systems visualize the fermentation rates and progress...
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Published on: 24/09/2013
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