Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; Instituto de Investigación en Ciencias de la Alimentación (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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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

Towards a European Agricultural Knowledge Innovation Open Source System
The EURAKNOS project wants to reinforce the EU agricultural knowledge base by building a datasystem to enable farmers easier access to information
Published on: 18/04/2019
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IOT Tecnologies for wine trasport monitoring
Session devoted to IoF2020 project
Ensure that the final consumer receives a wine with the same organoleptical qualities as when it left the winery is very complex. Therefore, a test to assess the wine tolerance to exposure to high ...
Published on: 11/04/2019
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Produce less oxydable wines with low-input tecnologies
Session Enoforum devoted to Oxyless project
Enoforum modules on Oxyless projects about oxygen management from grapes to bottle and on potentiality of cyclic voltammetry to assess wine evolution.
Published on: 11/04/2019
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Maceration and micro-oxygenation two important phases of winemaking
The determination and characterization of polyphenols during maceration and micro-oxygenation are fundamental in order to obtain a quality wine
The monitoring of polyphenols in these two phases is a fundamental tool to manage at best winemaking. What are the compounds that come into play?
Published on: 08/04/2019
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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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Influence of trellis system and shoot density in yield and grape composition of a vineyard of cabernet sauvignon, in warm climate
Emilio Peiro Gangoso, Universidad Politécnica de Madrid
VIDEO SEMINAR ENOFORUM 2018: In vineyards grown in warm areas, it is usual that the stage of maturity of the grapes is fast and easily reach a high concentration of sugar and low acidity, but not a...
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Published on: 06/04/2019
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ASEV Selects 2019 Best Enology and Viticulture Papers
AJEV best papers: “Nitrogen Requirements of Pinot noir Based on Growth Parameters, Must Composition, and Fermentation Behavior” and “Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus
Published on: 04/04/2019
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AWRI Postdoctoral project sheds light on red wine colour stability
This study highlights a potential pathway for pigment loss during winemaking and ageing, which might be managed by preferential extraction of, or supplementation with, skin tannin to stabilise colour
Published on: 04/04/2019
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