Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
In July 2022, the Members of the Jury, who are eminent personalities in the vitivinicultural world and represent the OIV Member States, granted 15 Awards and 9 Special Mentions. Authors and contrib...
Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
From research to the cellar: collection of scientific articles presenting applications where CIELab analysis is crucial
Have you ever wondered how the use of color analysis, and in particular of the CIELab method (OIV reference method for this analysis), can support winemaking practices? And in how many and which ap...
Replay of the webinar organised by the digital innovation hub DIGIWINE (Part 2)
How to improve your fermentation, including for sparkling wines, from a distance? How to follow the ageing process without being present in the cellar? How to improve quality control? How to optimise
Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
R.Escribiano Viana; ICVV, Spain | V. Englezos; University of Turin, Italy | A. Bautista-OrtÃn; University of Murcia, Spain | F. Salazar; PUCV, Chile
During the ROUND TABLE #4 - Yeast, bacterial and plant resources for sustainable winemaking processes, held at Macrowine 2021Â we had four interesting presentations from across the world
How to approach the color measurement of wines in the different stages of winemaking, in order to evaluate their stability and evolution
How to quickly approach in the cellar the color measurement of wines with the CIELab coordinates method in the different stages of winemaking, in order to evaluate their stability and evolution.
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