Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
Manuela CHAVES, Instituto de Tecnologia Química e Biológica. Univ. Nova de Lisboa, Portugal
Grapevine physiology made major contributions to improve vineyard management and wine quality over the last decades. Pioneering work, studying carbon uptake and light interception by grapevine canopy
During Enoforum 2019, Giovanna Fia from the Department DAGRI (University of Florence) presented the project UVA PRETIOSA about the exploitation of the grape-wine production chain by-products.
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid. The tea...
Online training course in the framework of the ValorinVitis project
ValorinVitis is an Operational Group that aims to enhance and expand the viticultural biodiversity of Colli Piacentini wine district through research and innovation, increasing the resilience of th...
Piergiorgio Comuzzo, DI4A, Università di Udine (I)
The voltammetric approach has allowed to discriminate wines made of various variety as well as to find existing correlation between voltammograms and the oxygen consumption or the wine resistance t...
In the following video registered during the scientific congress for wine sector Enoforum which brought together 1200 peoples in 2019, Stefano Ferrari from ISVEA, explains us what is the storage an...
P.F.Tchouakeu Betnga et al.; Free University of Bozen-Bolzano ; NOITechPark Alto Adige/Südtirol, Bolzano, Italy; EATC, Berlin.
Grappa is one of the most important Italian marketed distillates and its production is allowed only from grapes produced and processed in Italy. Grappa is obtained from fermented or semi-fermented ...
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