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Viticulture and enology updating on-demand

Since 2002 the point of reference for winemaking knowledge

Published on 07/06/2002
  • Wine grape ripeness assessment using Hyperspectral imaging
    Pedro Melo-Pinto, CITAB, Universidade de Tras-os-Montes e Alto Douro (P)
    The wine industry has been striving to achieve wine quality and consistency, which involves harvesting and selection of grapes at the optimal maturity and according to the desired traits. Hyperspec...
    Price:15 €(Tax included)
    Published on: 01/07/2020
  • Considerations on the use of Torulaspora delbrueckii for winemaking
    Rocío Velázquez and Manuel Ramírez; Univ. degli Studi di Padova, Italy – Univ. de Extremadura, Spain.
    Torulaspora delbrueckii is probably the most suitable non-Saccharomyces yeast for winemaking. This is because it has a good fermentation performance compared to other non-Saccharomyces yeasts that ...
    Published on: 30/06/2020
  • Call for Paper: [Fermentation] Special issue "Microbial Technologies for Sustainable Food Production"
    The deadline for manuscript submission is 31 December 2020
    The Special Issue “Microbial Technologies for Sustainable Food Production: Bio-Based Eco-Friendly Solutions” in the Open Access Journal Fermentation is now open for submissions. 
    Published on: 30/06/2020
  • Robots armed with UV light fight grape mildew
    Robots fitted with ultraviolet light lamps that roam vineyards at night are proving effective at killing powdery mildew, a devastating pathogen for many crops, including grapes. Researchers at Corn...
    Published on: 28/06/2020
  • Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
    Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
    Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
    Published on: 22/06/2020
  • Malolactic fermentation: knowledge versus practice
    Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
    The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its only
    Published on: 17/06/2020
  • Big Data and Artificial Intelligence: examples of applications for the vine and wine sector
    Pascal Neveu; Coraline Damasio; MISTEA, INRAE, l’Institut Agro, Montpellier University, France
    Many decision support tools, based on artificial intelligence methods and relying on Big Data tools, are currently under development. For example, we can cite a tool for the early detection of dise...
    Published on: 10/06/2020
  • Phenolic Compounds and Phenolic Maturity
    It is important to determine phenolic maturity, but by which method?
    It is important to determine phenolic maturity, but by which method? Obtaining the highest concentration of polyphenols in grapes is one of the main agronomic objectives that has a positive influence
    Published on: 10/06/2020
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