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Viticulture and enology updating on-demand

Since 2002 the point of reference for winemaking knowledge

Published on 06/07/2002
  • Know thy enemy: oxygen or storage temperature?
    Wessel du Toit; South African Grape and Wine Research Institute, Stellenbosch University (SA)
    Time, storage temperature and oxygen: which has the largest effect on sensory composition of white wines?
    Price:27 €(Tax included)
    Published on: 01/19/2022
  • How AI is helping winegrowers deal with adversities from climate change
    Prof. Sigfredo Fuentes, The University of Melbourne (Australia)
    information from this integrated AI system (smart sensor and sensory/biometrics) can be used to modify vineyard management strategies, to target specific consumer preference or wine styles uniformi...
    Price:27 €(Tax included)
    Published on: 01/18/2022
  • Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning
    David W. Jeffery et al., The University of Adelaide
    The international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers. Countering such fraudulent activities require...
    Published on: 01/18/2022
  • How to manage oxygen before and during bottling
    Jean-Baptiste Diéval, Application Development Manager at Vinventions
    How to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolut...
    Price:47 €(Tax included)
    Published on: 01/11/2022
  • Impact of climate change on the aroma of red wines
    Alexandre Pons, UR Oenology - ISVV - University of Bordeaux
    Which are the specific molecular markers responsible for DF in musts and wines? A methodology for their quantitation, their sensory impact as well as an evaluation of agronomical and enological par...
    Price:27 €(Tax included)
    Published on: 01/11/2022
  • The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on: 01/05/2022
  • Free Webinar - Energy Saving Technologies in Winemaking
    January 13th, 2022 9.30 am PST; 18h30 CEST
    Topics covered The principles of ultrasound technology Effects of ultrasounds in extraction of positive compounds from grape skins Advantages of sonication on the treatment of yeast lees and wine a...
    Published on: 12/29/2021
  • Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on: 12/28/2021
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