Enoforum Web Scientists: presentations of GRAPE thematic session
37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the Enoforum Web Scientists congress.
A wide range of highly topical issues were addressed through short presentations focused on the practical results obtained and distributed in 4 thematic sessions: VINE, GRAPE, CELLAR and WINE.
In the following video we offer the possibility to watch the complete recordings of the GRAPE thematic session to all those who could not participate in the event, or the chance for all those who participated and who wish to deepen their knowledge of the numerous and innovative concepts communicated to re-watch them.
The second session dedicated to grapes addresses a wide range of highly topical issues such as how to modulate the quality of grapes through the density of vegetation, how to apply innovative virtual technology to vine pruning, which protocols to apply for mechanical selective harvesting, the interest of endophytic bacteria and their bioprotective potential, as well as the impact of elicitors on grape quality and many more.
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Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
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Thematic session: GRAPE (streaming 60 minutes)
