Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
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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

Near-infrared spectroscopy and hyperspectral imaging: non-invasive and rapid techniques to determine the composition of intact grapes
Maria P. Diago, ICVV, Universidad de La Rioja, CSIC
In the last decade, the use of non-invasive technologies to characterize nutritional, physiological or grape composition parameters has grown considerably in vitiviniculture. NIR spectroscopy and h...
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Published on: 03/09/2019
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Researchers develop a non-invasive test for smoke contamination in vineyards
Researchers from the universities of Melbourne and Adelaide have trialed a non-invasive model for detecting smoke contamination in grapevines, helping farmers to ensure quality production in increa...
Published on: 02/09/2019
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Nitrogen and sulphur foliar fertilisation
Positive results of foliar fertilisation studies in vineyards have gained the attention of South Africa’s wine industry and winemakers who want to positively influence the aroma and complexit...
Published on: 01/09/2019
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The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
Next
Anti-transpirants could be a game-changer for vintage compression
Off-the-shelf anti-transpirants could offer growers a simple and effective tool to delay fruit ripening and lessen the effects of vintage compression, preliminary results from a new Australian stud...
Published on: 27/07/2019
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The 2019 OIV Awards and Special Mentions unveiled
11 Prizes and 9 Special Mentions among 51 works in competition and 15 countries who were represented: one superb OIV Awards vintage 2019!
Published on: 26/07/2019
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42nd OIV Congress: the third in Switzerland is a huge success
The 17th General Assembly of the OIV concluded the week of scientific work with the adoption of 18 new resolutions.
Over 750 participants, researchers, professionals in the sector, academics and students from 50 countries participated in the 42nd World Congress of Vine and Wine held in Geneva, Switzerland.
Published on: 26/07/2019
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