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Viticulture and enology updating on-demand

Since 2002 the point of reference for winemaking knowledge

Published on 06/07/2002
  • 2022 OIV Awards
    The rewarding of the international Jury
    In July 2022, the Members of the Jury, who are eminent personalities in the vitivinicultural world and represent the OIV Member States, granted 15 Awards and 9 Special Mentions. Authors and contrib...
    Published on: 08/03/2022
  • Impact of addition of fumaric acid and glutathion at the end of alcoholic fermentation on Cabernet Sauvignon wine
    Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
    Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
    Published on: 08/02/2022
  • The rapid increase in the use of CIELab analysis for the determination of wine color
    From research to the cellar: collection of scientific articles presenting applications where CIELab analysis is crucial
    Have you ever wondered how the use of color analysis, and in particular of the CIELab method (OIV reference method for this analysis), can support winemaking practices? And in how many and which ap...
    Published on: 08/02/2022
  • Digital technologies for wine production: ready-to-use innovations
    Replay of the webinar organised by the digital innovation hub DIGIWINE (Part 2)
    How to improve your fermentation, including for sparkling wines, from a distance? How to follow the ageing process without being present in the cellar? How to improve quality control? How to optimise
    Published on: 08/01/2022
  • <i>Botrytis</i> and gluconic acid
    Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
    Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
    Published on: 08/01/2022
  • Yeast, bacterial and plant resources for sustainable winemaking processes
    R.Escribiano Viana; ICVV, Spain | V. Englezos; University of Turin, Italy | A. Bautista-Ortín; University of Murcia, Spain | F. Salazar; PUCV, Chile
    During the ROUND TABLE #4 - Yeast, bacterial and plant resources for sustainable winemaking processes, held at Macrowine 2021 we had four interesting presentations from across the world
    Price:27 €(Tax included)
    Published on: 07/27/2022
  • Digital technologies in grape production: Ready-to-Use Innovations
    Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 1)
    Digital innovations ready to be implemented in the vineyards are presented to the community of vintners.
    Published on: 07/26/2022
  • The rapid measurement of color with the CIELab method in the production phases of a wine
    How to approach the color measurement of wines in the different stages of winemaking, in order to evaluate their stability and evolution
    How to quickly approach in the cellar the color measurement of wines with the CIELab coordinates method in the different stages of winemaking, in order to evaluate their stability and evolution.
    Published on: 07/23/2022
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