Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
María del Alamo Sanza, Grupo UVaMOX – Universidad de Valladolid; Antonio Palacios García, Laboratorios Excell Ibérica, Spain
VIDEO SEMINAR ENOFORUM 2018: the ageing of wines in barrels different phenomena occur within the barrels which are defined by the impregnation of wood with wine, this is what causes the usual losse...
Ricardo Chagas, LAQV Requimte, Universidade Nova de Lisboa (POR)
VIDEO SEMINAR ENOFORUM 2018: a new model is proposed by this research group which is mainly based on the experimental identification of sulfur dioxide as the non-proteinaceous factor that induces w...
Viticolture and enology Master Thesys, Claudio Mereu
The contribute of wood on winemaking has a long story. Oak wood (Quercus spp.) is present in many species and spread in all over the world. Nowadays, few of these species represent the most suitabl...
Video seminar Enoforum 2017: The aims of this research were to evaluate the distribution of phenols released from wood and the permeability of oxygen of the wood.
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
Finalist of the International SIVE OENOPPIA awards 2017: a molecular study, targeting classes of aromatic compounds formed or preserved during bottle ageing, identified the key contributors to the ...
The VINTEGRO development and innovation plan, supported by Tuscany region, aims to identify the main critical issues for Tuscan producers, determine the best practices to reduce the risks related t...
The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som
G. Perpetuini, P. Di Gianvito, R. Tofalo, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi; Faculty of BioScience and Technology for Food, Agriculture a
In a previous study Saccharomyces cerevisiae flocculent strains isolated about 30 years ago from different vitivinicultural areas of Northern Italy were investigated in order to select strains to b...
Davide Camoni, Enoconsulting; Jordi Encinas Herrando, DeFENS, Università di Milano; Maria Manara, Dal Cin Spa
Lightstrike is a sensory defect that mainly affects white wines that have been exposed to ultraviolet light between the 370 and 450nm wavelenghts and is caused by the degradation of riboflavin and ...
John C. Danilewicz, John T. Seccombe and Jonathan Whelan Am. J. Enol. Vitic. 59:2:128-136 (2008)
The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a model wine containing catalytic concentrations of iron and copper in order to provide further evidence that ...
A.B. BAUTISTA-ORTÍN, A.G. LENCINA, M. CANO-LÓPEZ, F. PARDO-MÍNGUEZ, J.M. LÓPEZ-ROCA, E. GÓMEZ-PLAZA; AGJWR Vol 14, Number 1, 2008: 63-70.
This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels...
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