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.
This research aims at developing an efficient and food grade method for the extraction of yeast MPs from commercial wine lees, and to test the obtained extracts as wine stabilisers, foaming agents,...
Francisco Carrau; Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)
His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology r...
Remedios Castro Mejías et al., University of Cádiz - Spain
The effects that some extraction techniques, such as ultrasound or microwaves, produce on the aroma of red wines when applied to extractive processes, such as pre-fermentation maceration or ageing ...
P. de Ferron et al., Bordeaux University - Institut des Sciences de la Vigne et du Vin - Unité de Recherche Oenologie, France
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones. Varietal lactones identified in
V. Englezos et al., University of Turin, DISAFA, Italy
This study evaluated the effect of a wide range of environmentally friendly products applied in the vineyard on grape yeast ecology at harvest, as well as during spontaneous and inoculated fermenta...
The objective of this study is to determine if the application of US to grapes of different maturity level/sanitary status leads to the same positive outcome as regards chromatic, phenolic and arom...
Steve Tyerman; Faculty of Sciences, The University of Adelaide (Australia)
Steve Tyerman has been involved in plant physiology research for over 25 years. His research interests lie in the area of grapevine physiology and in particular vine and berry water relations. He has
Joanna M. Gambetta; School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University (Australia)
Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading...
Justine Laboyrie; ISVV, University of Bordeaux (France)
The overall quality of fine wines is linked to the development of "bouquet" during wine bottle ageing. Bordeaux red wine ageing bouquet is defined by the association of several odours including fresh
Manuel López Viñas et al., University of Castilla-La Mancha - Spain
The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen. The aim of this work was to study the effect of different ...
Philippe DARRIET - ISVV Institute of Vine and Wine Science, University of Bordeaux, Villenave d’Ornon (France)
His research activities mainly concern the characterization of volatile odoriferous compounds, often present in trace amounts, which are involved in the typical aromatic nuances of some varieties
Anita Oberholster; Department of Viticulture and Enology, University of California, USA
The increasing incidences of wildfires in winegrape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of winegrapes and adversely affect wines
María Osorio Alises et al., Faculty of Chemical Sciences, University of Castilla-La Mancha - Spain
The goal of this research was to study the impact of reducing alcohol techniques in the chemical composition of the aromatic profile of rosé Tempranillo wines from the spanish region of Castilla-La...
Panagiotis Arapitsas et al., Fondazione Edmund Mach, San Michele all'Adige, Italy
This new knowledge provides essential information in order to better understand tannin chemistry in food and predict or model the chemical/sensorial behaviour of wine or other food rich in proantho...
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...
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