italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » News
  • » LUCIA GONZALEZ-ARENZANA, Institute of Grapevine and Wine Sciences (ICVV), prizewinner of ENOFORUM CONTEST 2021

LUCIA GONZALEZ-ARENZANA, Institute of Grapevine and Wine Sciences (ICVV), prizewinner of ENOFORUM CONTEST 2021

           Logo EWC

The evaluation procedure of the research works participating in Enoforum Contest 2021, a global virtual competition for the scientific community in wine sector, was completed. More than 100 scientific works from different countries were competing for the Award 2021, 42 of which were selected by the Scientific Committee, composed this year of 86 scientists from 17 countries, to be presented orally at Enoforum Web Conference 2021.

During the three days of Enoforum Web Conference, which was held online from 23rd to 25th of February, authors of the 42 best ranked works shortlisted for the award presented their research in a flash-talk format focusing on the practical outcomes. The digital congress has had a wide resonance among the technicians from all over the world, and has registered a huge success with over 5500 participants. Distinctive character of the Enoforum Contest is the primary role given to agronomists and oenologists in the definition of the winners by evaluating the presentations in real time during the conference.

Lucia Gonzalez Aranza The winner is Lucía Gonzalez-Arenzana of Institute of Grapevine and Wine Sciences (ICVV), based in Rioja (Spain), who carried out the research entitled “Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood” together with the co-authors Ana Sainz-García, Ana González-Marcos, Rodolfo Múgica-Vidal, Ignacio Muro-Fraguas, Rocío Escribano-Viana, Isabel López-Alfaro, Fernando Alba-Elías and Elisa Sainz-García.

In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. The wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis. Although the most widely used method of sanitizing barrels is the burning of sulfur tablets, there is a European directive that will limit this practice, even when an effective alternative has not yet been found. This research is part of a project that studies the application of cold plasma at atmospheric pressure (APCP) to sanitize oak wood staves.

The 10.000 € prize is devolved to research fund of the winner, and the research will be presented in detailed way in the future Enoforum events in USA and Italy. 

The manuscript describing the Winner’s research is available on: “Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood”

Published on 03/15/2021
Pictures
Item available in italiano francais deutsch spagnolo portoghese
Related sheets
    Not all haloanisoles in wine come from cork
    Haloanisoles in wine have devastating effects on wine aroma and quality. 2,4,6-trichloroanisole (TCA) was the first haloanisole identified in 1982 as the cause of musty odor in wine. Even before it...
    Published on:03/29/2023
    Enoforum 2023 competition: an all-female podium
    Who are the winners of Enoforum Web Scientists 2023 edition?
    An Italian researcher, Dr Paola Bambina from the University of Palermo, is the winner of the First Prize at the 2023 edition of Enoforum Web Scientists, which was attended by 37 researchers from 9 ...
    Published on:03/22/2023
    Smoke Taint: recognition for “Innovators of the Year” extensive research
    UC Davis enologist Anita Oberholster and two of her colleagues from other universities are being recognized for their research on how wildfire smoke affects grapes, grapevines and wine composition
    Published on:02/02/2023
    WICA’s crowd-writing: the winners of “The Wine Industry of Tomorrow”
    6 innovative wine auxiliary companies winners for the crowd-writing contest of WICA - the Wine Industry Collaboration Alliance
    6 innovative wine auxiliary companies have been named winners for the crowd-writing contest of WICA - the Wine Industry Cluster Alliance of EPAWI, the European Partnership for the Auxiliary Wine In...
    Published on:01/17/2023
    Lisöra, the grape variety of the mountains of Piacenza
    Characteristics of the variety studied within the SalViBio project
    The Lisöra is a grape variety rediscovered decades ago by Prof. Fregoni and his collaborators in the upper Trebbia Valley, between Cerignale and Corte Brugnatella. Together with other minor vines, ...
    Published on:02/20/2023
    Severe drought and extreme heat pose a new threat to wine production
    In 2022, despite the heat wave that touched many regions of the world, global wine production volume is expected to be at a level similar to the one observed last year. This would be the fourth con...
    Published on:01/10/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 0,984375