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...
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...
Christine Pascal, Enological Research Manager Vinventions
Aromatic profile of a bottled wine evolves mainly under the influence of oxygen to which it is exposed at bottling and during bottle aging. The closure permeability is therefore an essential choice...
Contributing to the environmental and economical sustainability of the wine supply chain, through the extraction, characterisation and application of mannoproteins from wine lees
Vincenzo Gerbi, DISAFA - University of Turin (Italy)
Protecting wines from pollution and contamination is fundamental, in order to avoid spoilage and preserve the quality and integrity of bottled wines. Through experimental activity the effectiveness...
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
Jean-Michel Desseigne, IFV - French Institute of Vine and Wine (France)
Sustainable cleaning of cellar equipment, cleaning and sanitising procedures for greater efficiency and water saving, backed up by experimental data and implementation of good practices
What is wine tourism? how does is wine considered an experiential product? This seminar focuses on wine tourism and hospitality, starting from it's definition
Intense aromas of blackcurrants and red fruits characterise the sensory profile of some red wines that are very popular with consumers. Over the last decade, researchers have shown that varietal th...
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
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