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.
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?
Compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect. Through a sensory-physico-chemical approach, discove...
Y. Ferradás et al.; Instituto de Ciencias de la Vid y del Vino
What is intra-cultivar genetic diversity? And how can it be exploited to maintain grape wine quality, tipicity and adaptation to different climate conditions? Discover how spontaneous somatic varia...
F. Coppola, L. Picariello, M. Forino, L. Moio, A. Gambuti; Universitá di Napoli Federico II, Italia
The present study aims at the investigation of acetaldehyde reactivity with low molecular weight phenols in both white and red wines. The outcome of this research is expected to provide further ins...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
