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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

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
  • Application form to be sent before March 31st, 2019
    All researchers working in public research centers Italian or foreign, may present the results of a research work in the form of poster that will be posted in a dedicated area of Enoforum 2017 in V...
    Published on: 12/03/2019
  • M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on: 08/03/2019
  • Volatile phenol levels are progressing in my wine while the SO2 content is quite acceptable
    We all have faced this enigma. The works of Isabelle Masneuf and Warren Albertin of the ISVV of Bordeaux have recently solved this mystery. Some strains of Brettanomyces have genetic elements confe...
    Published on: 05/03/2019
  • Markus Keller, Washington State University (USA)
    VIDEO SEMINAR ENOFORUM 2018: availability is a growing problem worldwide due to climate change. Potential solutions, such as rain or irrigation, are viewed with fear by grape growers because of their
    Price:15 €(Tax included)
    Published on: 04/03/2019
  • María Mora Gijón; Polytechnic University of Madrid - Basque Culinary Center, San Sebastián, Spain
    VIDEO SEMINAR ENOFORUM 2018: the hedonic and emotional responses can be strongly conditioned by wine consumption preferences. This effect, however, does not completely condition the hedonic and aff...
    Price:15 €(Tax included)
    Published on: 04/03/2019
  • University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape. The discovery raises many questions about the pote...
    Published on: 02/03/2019
  • Mousy character is an off-flavour in wine that has been described as similar to the smell of caged mice. While there is wide variation in the ability of individuals to perceive this character, for ...
    Published on: 02/03/2019
  • EVER proposes to wineries a new approach to managing the refinement of wines, based on three integrated solutions: infusion through the use of ENOTIMATIC, the alternative STYLE# and IMPACT OXIGENAT...
    Published on: 18/02/2019
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