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.
Angelica Iobbi & Elizabeth Tomasino | Oregon State University, Department of Food Science and Technology, USA
The objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines.
Marc Weber et al., DLR Rheinpfalz, Neustadt - Germany
Fungus resistant grape varieties (FRGV or PIWI) offer many benefits such as less pesticide use or premium prices for enhanced sustainability. Still, winemakers are concerned about inferior wine qua...
Davide L. Patono et al., University of Turin - Italy
This Carbon Isotope labelling experiment used to detect source-sink movements in grapevines in response to drought stress and rewatering was intended to better understand Carbon cycle in plants in ...
Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
R.Escribiano Viana; ICVV, Spain | V. Englezos; University of Turin, Italy | A. Bautista-Ortín; University of Murcia, Spain | F. Salazar; PUCV, Chile
During the ROUND TABLE #4 - Yeast, bacterial and plant resources for sustainable winemaking processes, held at Macrowine 2021 we had four interesting presentations from across the world
R. Muñoz García et al., University of Castilla-La Mancha (Spain)
The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically ...
The main purpose of this project is to provide a better understanding of how the synthesis of these flavour-active compounds is modulated at genetic level, aiming to identify genes with specific fu...
Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms ...
A. Coral Medina et al., Universite de Montpellier (France) & University College Cork (Ireland)
Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile com...
Kiera Lambrecht; Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI) - South Africa
There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques. This is primarily to ensure that process conditions are maintained at optimal ...
Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...
María Pilar Saenz-Navajas, INSTITUTO DE CIENCIAS DE LA VID Y DEL VINO (ICVV), Logroño (Spain)
The aim was to characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables
R. Jiménez Lorenzo et al., INRA, Université Montpellier, SupAgro
Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity p...
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