O. Geffroy et al., University of Toulouse - INP-PURPAN
The aim of the present work was to study through aroma reconstitution studies the key odorants of Crozes-Hermitage wines made from two vintages with distinct climatic conditions (cool in 2013 and w...
Rocio Gil Muñoz, Murcian Institute of Agriculture and Food Research and Development; Gabriella De Lorenzis, University of Milan
Two more very interesting short speeches from the first Enoforum Web Conference, the first of which shows how new hybrids obtained from Monastrell variety can help to achieve low alcoholic wines, and
Maria Alessandra Paissoni, University of Turin; Peter Klosse, The Academy for Scientific Taste Evaluation
How can grape anthocyanins directly influence the in-mouth perception of wine? And can taste be used as a tool to develop products that people like? What if there were a decision tool for winemakers
Authentication of wine is a very interesting and relevant topic is due to the fact that wine fraud costs the global industry billions every year, but how to spot a fraudulent wine?
Anne-Sophie Spilmont, IFV; Giuseppe Carella, University of Florence
Discover the results of research on the assessment of grafted vines quality through the use of X-Ray Tomography and the use of microorganism against the wood pathogens
Two more interesting short speeches from the first Enoforum Web Conference, where the results of research the origin of the dried fruit flavors and key odorants of French Syrah wines from the north...
Maria Reyes Gonzalez-Centeno, ISVV; Giorgia Perpetuini, University of Teramo
Ttwo more very interesting short speeches from the first Enoforum Web Conference, where the results of research on the use of alimentary films and chips in wines, with the overall goal of improving...
Silvia Motta, CREA; Adeline Vignault, University of Bordeaux-ISVV; Ignacio Ontañón, University of Zaragoza
We offer you three more very interesting short speeches from the first Enoforum Web Conference, where the results of research on phenolic compounds, their properties and which metabolomic changes t...
Jose Luis Aleixandre-Tudo, University of Stellenbosch; Arianna Ricci, University of Bologna; Paola Piombino, University Federico II di Napoli
Here are three more interesting short speeches from the first online Enoforum Web Conference, where research results were presented in relation to studies on phenolic compounds
D. Fracassetti, DeFENS - Università degli Studi di Milano; S. Guri-Baiget, IRIAF (Castiglia - La Mancia)
Here are two more very interesting talks from the first online Enoforum Web Conference, where the results of research into thiol precursors and pre-fermentative saturation of grape must with CO2 were
In the following videos related to the topic of artificial intelligence (AI), we propose two very interesting interventions by Research Groups specialized in Digital Agriculture, Food and Wine.
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
