Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
The webinar will feature the technologies of the "Internet of Things" that can help control wine during winemaking, frequently and conveniently - during transport and distribution, after the wine has
A first analysis of the data shows that the voltammetry and chemical analysis performed by Isvea give similar answers and it seems that some areas of the voltammogram could be related to certain ch...
Enoforum 2019 - video taken from the session devoted to the WISHELI project
The 23rd of may during the Enoforum congress, where 1200 person attended, the WISHELI project (funding as a part of the Rural Development Plan from Umbria’s region (measure 16 – undermeasure 16.1) ...
Enoforum Web, the first technical and scientific conference for the wine sector held totally online, with 30 speakers in internet connection from Spain, Italy, France, USA, Australia, Argentina, Ch...
Preserving the wine aromas, color and shelf-life while lowering the doses of SO2 is a real challenge for the winemaker. Polyphenols management at early winemaking steps is decisive. Wine color also...
A common agricultural spray may be the key to preventing smoky flavour
It’s a problem plaguing grape-growers worldwide—in an ever-changing climate, how can they protect their crops from the undesirable effects of wildfire smoke exposure. A recent study by ...
All the researchers working in Spanish or foreign public research centers, may present the results of a research work in the form of poster that will be posted in a dedicated area of Enoforum 2020 in
Climate change is severely impacting agriculture and the environment in multiple ways, and it could jeopardize wine production worldwide. A new study, carried out by an international team of resear...
Winemakers across Australia are in for a nervous wait to determine the damage caused to their grapes from heavy bushfire smoke, but developing technology means they may soon know those effects soon...
IOF2020 Project (use cases UC 3.2 and 3.6) presentations at Enoforum
An introduction of two systems that are been developed in order to trace and track the wine and other beverages temperature along the supply chain. The technology aims to reply to te question « wha...
A Wine Australia Incubator Initiative project testing whether potassium uptake can be lowered in Cabernet Sauvignon has added to our understanding of the effect that rootstocks have on wine pH. The...
After several tests carried out in the laboratory with the objective of reducing or even eliminating the phthalate and bisphenol A molecules potentially present in the wine, some methods have been ...
With the 2019 growing season, the ValorInVitis project financed under the Rural Development Programme of Emilia Romagna and aimed at expanding and enhancing biodiversity for a competitive and susta...
After a long experimentation phase, two wineries have launched a dedicated commercial project
Undertaking a genetic improvement process inevitably confronts the selector with two obstacles that are difficult to overcome, in which the uncertainty of the commercial success of new products (more
Following the successful launch of OENO One in 2016, an international scientific journal, the International Viticulture and Enology Society (IVES, https://ives-openscience.eu/) launches its second ...
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