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  • Oxygen and SO2 in winemaking
    Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019
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  • IMPACT OXYGENATION: Managing the oxygen demand of a wine
    EVER proposes to wineries a new approach to managing the refinement of wines, based on three integrated solutions: infusion through the use of ENOTIMATIC, the alternative STYLE# and IMPACT OXIGENAT...
    Published on: 18/03/2019
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  • Keeping heavy metals out of beer and wine
    A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty. That's why producers of alcoholic beverages usually filter them. But in a study appe
    Published on: 17/03/2019
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  • Ecological vineyards help protecting bird population in the environment
    the ecological viticulture increases the abundance and amount of species of farmland birds, and favours the insectivore bird populations that help the natural control of plagues in ecological crops.
    Published on: 17/03/2019
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  • Poster submission at Enoforum 2019
    Application form to be sent before March 31st, 2019
    All researchers working in public research centers Italian or foreign, may present the results of a research work in the form of poster that will be posted in a dedicated area of Enoforum 2017 in V...
    Published on: 12/03/2019
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  • Discovery shows wine grapes gasping for breath
    University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape. The discovery raises many questions about the pote...
    Published on: 02/03/2019
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  • New analytical method for ‘mousy’ compound
    Mousy character is an off-flavour in wine that has been described as similar to the smell of caged mice. While there is wide variation in the ability of individuals to perceive this character, for ...
    Published on: 02/03/2019
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  • White mustard biofumigation reduces soil-borne pathogens inoculum associated with grapevine trunk diseases
    Two field experiments were established to evaluate the effect of white mustard cover crop residue amendment and chemical fumigation with propamocarb + fosetyl-Al combined with Trichoderma spp. root...
    Published on: 15/02/2019
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  • To manage at best maceration and micro-oxygenation
    CDR WineLab® will be presenting the new polyphenol management panel at the Enomaq fair in Zaragoza, Pavilion 5 Stand C1
    CDR WineLab®: a solution for the control of micro-oxygenation and maceration during alcoholic fermentation. Now available a complete panel for the analysis of the evolution of polyphenols
    Published on: 06/02/2019
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  • What's behind smelly wine
    Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell. One of the prime culprits is hydrogen sulfide (H2S), which can give the affected w...
    Published on: 28/01/2019
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  • Ecovino Awards 2019 - X Edition
    Registrations open. DEADLINE: APRIL 10
    The ECOVINO International Organic Wines Contest seeks to promote the production of organic wines, preserving and fostering the production of top quality wines, while encouraging care and respect fo...
    Published on: 28/01/2019
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  • Fungal rot under the (infrared) microscope
    A recently completed study offers grapegrowers and winemakers a greater understanding of how fungal rots affect wine quality – in turn, guiding future decision-making around harvesting affected fru...
    Published on: 16/01/2019
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  • New CRISPR-based Technology Developed to Control Pests with Precision-guided Genetics
    CRISPR-based method sterilizes male insects for population suppression of agricultural pests and disease-carrying mosquitoes
    Published on: 16/01/2019
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  • Functional biodiversity in the Vineyard
    The new OIV collective expertise report “Functional biodiversity in the vineyard” presents an overview about functional biodiversity in vineyards and tries to illustrate the major aspects of functi...
    Published on: 12/01/2019
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  • Manage the refinement of tannins and the taste of wines
    EVER proposes to winemakers a new approach to manage the refinement of wines, based on three integrated solutions: infusion through use of ENOTIMATIC, the alternative STYLE # and IMPACT OXIGENATION.
    Published on: 04/01/2019
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  • New technology to track grape development for better harvest
    Measuring and tracking the development of grapes in the vineyard is now easier – thanks to a mobile phone app developed by the National Wine and Grape Industry Centre (NWGIC) and funded by Wine Aus...
    Published on: 06/12/2018
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