Fermentation & Microbiology
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Three free webinars in collaboration with Vinventions
Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
Infowine Focus
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Recording of the webinar held by Luis Cotanda
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive
This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant eno...
Daniela Fracasssetti, Antonio Tirelli, Università degli Studi di Milano
Causes and effects of light-struck taste, with novel and sustainable strategies to counteract the problem.
Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Price:27 €(Tax included)
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems.
Price:27 €(Tax included)
Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
Price:27 €(Tax included)
Extract from the Grape & Wine IOF2020 webinar
New potential tools to monitor the health of the vine, measure phenology, vigour and estimate yield. Simplify daily vineyard work by using Process2Wine, an intelligent solution for viticulture and ...
Antonio Morata, Polytechnic University of Madrid
Pulsed light (PL) is a non-thermal antimicrobial technology which can be used in processing grapes to reduce initial microbiota, control alterations caused by fungi, yeasts or bacteria, as well as ...
Price:27 €(Tax included)
V. Martin, L. Fariña, K. Medina, M. J. Valera, E. Boido, E. Dellacassa, A. Mas, F. Carrau; Univ. República, Uruguay; Univ. Rovira i Virgili, Spain
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
M.P. Sáenz-Navajas, LAAE, Univ. de Zaragoza, Spain
La micro-oxygénation (Mox) appliquée après la fermentation malolactique (FML) vise à induire un vieillissement accéléré du vin afin d'anticiper sa mise sur le marché. Dans des conditions idéales,
Price:27 €(Tax included)
Hervé Alexandre, Université de Bourgogne, France
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
Price:27 €(Tax included)
Tomas Roman, Fondazione Edmund Mach
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
Price:27 €(Tax included)
Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
Price:27 €(Tax included)
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of ...
Price:27 €(Tax included)
