BluAgri as innovation to improve the microbiota habitat in soil
The peptide-amino acid component, at the base of the BluAgri products, mix with the mine sulfur and the kieserite, allows to stimulate the metabolism of the autochthonous microorganisms of the soil...
Published on: 28/06/2018
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Welcome to the Infowine internet journal

Welcome to the Infowine internet journal

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

Stability of SO2: recent observations and practical implications
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
Published on: 12/07/2018
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Botrytis Bunch Rot: Winemaking Implications and Considerations
Here is a focus on the most common bunch rot pathogen of mature berries, Botrytis cinerea. How severe can Botrytis bunch rot be before wine quality is impacted? This will depend on the type of rot as
Published on: 11/07/2018
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Guidelines for making compost using winery solid wastes
This article gives guidelines that can be used by wineries or composting plants to make compost using wine filter wastes, together with grape and vineyard materials.
Published on: 11/07/2018
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Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity
Some authors have proposed that anthocyanin-bound SO2 is also antimicrobial, but this work refutes that claim, and shows that standard approaches do not accurately predict microbial spoilage.
Published on: 10/07/2018
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BluAgri as innovation to improve the microbiota habitat in soil
The peptide-amino acid component, at the base of the BluAgri products, mix with the mine sulfur and the kieserite, allows to stimulate the metabolism of the autochthonous microorganisms of the soil...
Published on: 28/06/2018
Next
The organization of wine aroma and its evolution during time
Luigi Moio, Università di Napoli ‘Federico II’ (I)
VIDEO SEMINAR ENOFORUM 2017: The volatile compounds identified in wine are slightly over a thousand, but not all of those are really aromatic nor involved in the wine aroma. This presentation tries...
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Published on: 27/06/2018
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An innovative method to identify the wine dilution
Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
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Published on: 26/06/2018
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How climate change can modify the flavor of red Merlot and Cabernet Sauvignon wines from Bordeaux
Lucile ALLAMY, Philippe DARRIET and Alexandre PONS ; Château Latour - Université de Bordeaux, ISVV - Seguin Moreau, France
The main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma.
Published on: 26/06/2018
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