Vinidea announces the launch of the application phase for the Enoforum Web Contest: a global virtual competition giving the scientific community an opportunity to showcase innovative research to th...
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
M. Gabrielli, C. Maury and P. Picouet, Ecole Supérieure d’Agriculture, INRA, France
Grapes are one of the most spread fruits in the world as fresh fruit, wine, grape juice and raisins. According to the International Organization of Vine and Wine statistics, approximately 42% of wo...
A rapid, simple and cost-effective test to detect and quantify fungicide resistant botrytis in a vineyard setting has been successfully demonstrated in Western Australia. It’s an exciting dev...
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded a $676,000 grant to a pair of Cornell researchers aiming to use high resolution sensors to help vin...
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of ...
Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
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