Luigi Moio initially traces the scientifc and diplomatic history of the OIV, he then raises several questions: what is the logical future of wine, rooted in science? In what direction should we go?...
Philippe Marullo | University of Bordeaux – France
In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a quantitative genetics approach.
A range of volatile sulfur compounds can form in wine, resulting in a variety of unwanted reductive sensory characters. The reductive aromas wine fault is mainly caused by excessive H2S and other v...
Recording of the webinar held by Dominique Delteil
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at...
This video covers the recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines. - The methods for...
Wessel du Toit | University of Stellenbosh – South Africa
High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influence
Mahlatse Moremi | Stellenbosh University, South Africa
This study aimed to isolate, characterize and identify bacteria from vineyard soil with antifungal activity against Botrytis cinerea. Find out how many bacteria were isolated and how many showed an...
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 En...
Panagiotis Arapitsas | FEM San Michele all'Adige, Italy & Università dell'Attica Occidentale, Greece
Although wine is adequate for long storage, like all the other foodstuff, its longevity and quality depend on the storage conditions. Temperature, light, and oxygen light shelf-life conditions have a
Wessel Du Toit | SAGWRI, Stellenbosch University, South Africa
The main aim of this work was to investigate the interactive effects between oxygen additions normally experienced during bottling and temperatures that wine are exposed to during bottle ageing, on...
Fernanda Cosme | University of Trás-os-Montes and Alto Douro, Portugal
This work shows the design, development, and implementation of a remote distributed system to monitor factors that are identified to be critical for the Tawny Port wine aging process
Cristina Medina-Plaza | University of California, Davis (USA)
What changes in the wines were detectable after 3 months and more noticeable after 6 months of storage? In which conditions the decrease in free and total SO2Â and the intensity of color had the lar...
Matteo GATTI | DIPROVES Università Cattolica S.C. di Piacenza (Italy)
Variability within a plot can be managed through precision viticulture (PV) protocols that allow the identification of homogeneous zones and, consequently, specific operations to be carried out in ...
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 En...
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.
