Robert Dambergs, Charles Sturt University - Australia
Objectively differentiate sparkling wine press juice fractions. two measurements methods were applied: reflectance using a fibre optic probe in-line and transmission using a benchtop spectrophotome...
Alejandro Giorgetti; Laboratory of Applied Bioinformatics, University of Verona (Italy)
Protein structural bioinformatics and computational biophysics aimed at understanding the molecular mechanisms underlying the interaction of membrane chemo and neuro- receptors with their cognate l...
Antonio Morata, Polytechnic University of Madrid - Spain
Aging on lees (AOL) is a powerful technique to protect varietal aroma and color, but it is a slow process. The use of ultrasounds (USs) is an alternative technology to break the yeast cells and to ...
Elisabetta Pittari, University of Naples Federico II - Italy
A real-time study by coupling sensory (temporal dominance of sensations/TDS) and chemical (Proton Transfer Reaction-Time of Flight- Mass Spectrometer/PTR-TOF-MS) analyses
High power ultrasound has been recognized as one of the most promising technologies in winemaking processes, the present work resumes the pluriannual researches carried out at laboratory and indust...
Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging. This oxidation off-flavor in part is cau...
A cost efficient and accurate new system for vineyard yield forecasting that reduces the error below 10% per block, flexible and adaptable to any trellis system and extension
Diego Sánchez-Gimeno, University of Zaragoza - Spain
Assessment of the effectiveness of three alternative remediation strategies on the removal of volatile sulphur compounds (VSCs). Which one proved to be the most effective treatment?
LucÃa Gonzalez-Arenzana, Institute of Grapevine and Wine Sciences ICVV (Spain)
This research is part of a project that studies the application of cold plasma at atmospheric pressure (APCP) to sanitize oak wood staves. APCP is a technology that generates non equilibrated ionized
Maria Nikolantonaki; Institute of Vine and Wine Jules Guyot, University of Burgundy - France
This research activity focuses on the study of the chemical and biochemical mechanisms underlying the white wines oxidative stability, the development of analytical tools for predicting wines aging...
Christine Pascal, Enological Research Manager Vinventions
Polyphenols are a major factor in oxidation mechanisms and play a crucial role in wine quality, impacting many aspects of the wine profile. Managing the polyphenol content through the winemaking pr...
Prof. Sigfredo Fuentes, The University of Melbourne (Australia)
information from this integrated AI system (smart sensor and sensory/biometrics) can be used to modify vineyard management strategies, to target specific consumer preference or wine styles uniformi...
How to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolut...
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