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.
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
Matteo Gatti, Department of Sustainable Crop Production - UCSC
Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (...
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
Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
David Jeffery, The University of Adelaide; Inès Le Mao, Université de Bordeaux, UR Œnologie
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
Alexandre Pons, ISVV; Olivier Geffroy, Ecole d'Ingénieurs de PURPAN
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...
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...
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
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