Jean-Michel Desseigne, IFV - French Institute of Vine and Wine (France)
Sustainable cleaning of cellar equipment, cleaning and sanitising procedures for greater efficiency and water saving, backed up by experimental data and implementation of good practices
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
Recording of the webinar dedicated to the innovation project VITICAST
The aim of the VITICAST project is to optimise the production and sustainable cultivation of vines through innovation in the management of the most common fungal diseases (downy mildew, powdery mil...
Coppola Francesca, Picariello Luigi, Forino Martino, Moio Luigi, Gambuti Angelita Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II&rsq...
Comparison of alternatives available on the market and laboratory results obtained
Protein stabilisation is an important stage of winemaking for all wines, but particularly for those subject to export or sold in large-scale distribution. The possible alterations in clarity or the...
What is wine tourism? how does is wine considered an experiential product? This seminar focuses on wine tourism and hospitality, starting from it's definition
Laurent Audeguin, IFV French Vine and Wine Institute
Climate change, reduction of pesticides, diversity, preservation of the patrimony are priorities for the research sector. Improvement of grapevine plant material through selection or hybridization is
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