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.
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
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...
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
Vittorio Capozzi et al., Institute of Sciences of Food Production, National Research Council of Italy (CNR) - Foggia, Italy
Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in...
Monica Picchi et al., University of Florence - Italy
The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental ...
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...
Sara Jaquelina Longhi et al., University of Cuyo - Argentina
This work aims to analyse the influence of two enzyme complexes produced by autochthonous yeasts on red winemaking process, in order to evaluate their effect on the chemical composition fo wines ob...
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?
Maurizio Ugliano et al., University of Verona - Italy
Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidi...
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...
Antonio Castro Marin et al., University of Bologna - Italy
This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies...
Among red wine ethyl-esters, those from short-chain substituted acids play the role of natural enhancers of fruity notes in red wines. Can we predict the "aromatic potential" of these esters?
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