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Applications of Chitosan during the harvest
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.
Published on: 08/06/2021
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Wine and oxygen from grape to glass
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine f
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Published on: 05/15/2020
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Use of Monastrell crosses for obtaining varieties adapted to climate change
Rocio Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain
One of the challenges facing the current viticulture is the adaptation to the new weather conditions that is causing climate change. The vegetative cycle of the vine depends on the temperature, so ...
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Published on: 05/14/2020
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From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption
María Ángeles Del Pozo Bayón, CSIC-UAM, Spagna
In recent years this research group has initiated a new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma...
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Published on: 04/19/2020
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The emerging threat of Xylella fastidiosa to European viticulture?
Rodrigo P.P. Almeida, University of California, USA.
Xylella fastidiosa is a plant pathogenic bacterium belonging to the Xanthomonadaceae family. Its spread occurs through vector insects (Cicadélicos, Cicadellidae family) that through their oral appa...
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Published on: 03/16/2020
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The varietal resistance as a sustainable solution for quality wines. The French approach
Hernán Ojeda INRA, Unidad Experimental de Pech Rouge, France
Since the 19th century, vineyards in Europe and especially in France have dealt with the introduction of several grave diseases originating from the United States: powdery mildew, phylloxera, downy...
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Published on: 03/03/2020
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Glycosidic aroma precursors: importance for wine and sparkling wine
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
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Published on: 02/19/2020
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Application of UV-C light for preventing the light-struck taste in white wine
Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanthiol and dimethyl sulfde responsible for like-c...
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Published on: 01/30/2020
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Grapevine Breeding: current status and future perspectives
Reinhard Töpfer, JKI -Institute for Grapevine Breeding, Geilweilerhof, Germany
Biotic and abiotic stresses are the driving forces for breeding resistant and more site adapted grapevine cultivars. Progress in cross breeding can be observed in today´s new grapevine cultiv...
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Published on: 01/16/2020
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The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine
Matteo Marangon, DAFNAE, Università di Padova, Italy
Given the importance of foamability in sparkling wines, a significant body of research has been conducted in an attempt to further understand the processes underpinning foam formation, with a view to
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Published on: 12/18/2019
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How can grapevine physiology contribute to a sustainable wine production in a changing climate?
Manuela CHAVES, Instituto de Tecnologia Química e Biológica. Univ. Nova de Lisboa, Portugal
Grapevine physiology made major contributions to improve vineyard management and wine quality over the last decades. Pioneering work, studying carbon uptake and light interception by grapevine canopy
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Published on: 12/09/2019
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Potentiality of the cyclic voltammetry for the assessment of the wine evolution
Piergiorgio Comuzzo, DI4A, Università di Udine (I)
The voltammetric approach has allowed to discriminate wines made of various variety as well as to find existing correlation between voltammograms and the oxygen consumption or the wine resistance t...
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Published on: 11/27/2019
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Wine yeasts: from evolutionary history to industrial applications
Sylvie Dequin; INRA, Montpellier SupAgro, France
Yeasts from the Saccharomyces complex have been used for millennia for the production of fermented food and alcoholic beverages. The availability of large genomic datasets during the past decade ha...
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Published on: 11/13/2019
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Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
Antonio Morata, ETSIAAB, Universidad Politécnica de Madrid, Spain
Winner of the SIVE OENOPPIA Awards 2019: UHPH treatment led to the total elimination of grape microorganisms considering an initial population of 6-log CFU/mL of wild yeasts and fungi, and approxim...
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Published on: 09/19/2019
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Wine grape quality assessment using hyperspectral imaging – a predictive analytics comparison framework
Véronique Gomes; CITAB, Universidade de Trás-os-Montes e Alto Douro, Portugal
The wine industry has been striving to achieve differentiation in their products and to improve their in- trinsic quality and consistency. Ensuring quality involves harvesting grapes at the optimal...
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Published on: 09/17/2019
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Near-infrared spectroscopy and hyperspectral imaging: non-invasive and rapid techniques to determine the composition of intact grapes
Maria P. Diago, ICVV, Universidad de La Rioja, CSIC
In the last decade, the use of non-invasive technologies to characterize nutritional, physiological or grape composition parameters has grown considerably in vitiviniculture. NIR spectroscopy and h...
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Published on: 09/03/2019
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