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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Viticulture and enology updating and training on-demand

Viticulture and enology updating and training on-demand

Since 2002, Infowine has been offering technical information to the benefit of agronomists and wine experts. This information is derived both from research and from practice, spread worldwide and traduced in many different languages. Now you can watch videos from any device. Moreover, you can visit us on the Infowine Youtube channel

Published on 06/09/2016

New uses for winemaking by-products
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Wine by-products management can be hard and expensive. In this context, our research group is participating to the ReMarcForFood project, sponsored by Cariplo Foundation, in order to develop innova...
Published on: 15/05/2019
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Protection against fungal grapevine trunk pathogens by Trichoderma atroviride SC1 treatments from nursery to the vineyard: a three-year study
Josep Armengol, Universitat Politècnica de València
Trichoderma atroviride SC1, applied at the hydration, callusing and pre-planting stages, has been reported to effectively control infections caused by the grapevine trunk pathogens Phaeomoniella ch...
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Published on: 14/05/2019
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Aspergillus species associated with wine grapes in Australia: Implications for fumonisins in wine
Dilhani Perera; Charles Sturt University, Australia
Fungi belonging to Aspergillus section Nigri frequently occur on grapes. Some species within this section produce carcinogenic toxins including ochratoxin A and fumonisins (FB2, FB4) in grapes and ...
Published on: 13/05/2019
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Why some red wines taste 'dry'
Wine connoisseurs can easily discriminate a dry red wine, such as Cabernet Sauvignon, from a fruitier red, like Pinot Noir. Scientists have long linked the "dryness" sensation in wine to tan
Published on: 10/05/2019
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What makes a red wine green?
A multi-pronged approach to researching ‘green’ flavours in red wines is paying dividends for researchers and wine producers. Innovative sensory approaches have led to new understanding...
Published on: 09/05/2019
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Improve the wine shelf-life – the WISHELI project at ENOFORUM congress
The WISHELI project at ENOFORUM: what are the market requests for a white wine? how to predict and improve the shelf life of the white wines?
The WISHELI project is aiming to significatively improve the wine production quality by working on critical issues raised by producers and stakeholders on the shelf-life of young wines.
Published on: 06/05/2019
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Effect of foliar application of an extract of grape marc on the phenolic composition of Monastrell wines
Rocío Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, España
The present work has evaluated the effect of the pre-harvest foliar application of an aqueous extract of pomace and two elicitors (MeJ and BTH) on Monastrell vines, to verify their effect on the ph...
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Published on: 02/05/2019
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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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