Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
The deadline for manuscript submission is 31 December 2020
The Special Issue “Microbial Technologies for Sustainable Food Production: Bio-Based Eco-Friendly Solutions” in the Open Access Journal Fermentation is now open for submissions.
Robots fitted with ultraviolet light lamps that roam vineyards at night are proving effective at killing powdery mildew, a devastating pathogen for many crops, including grapes. Researchers at Corn...
It is important to determine phenolic maturity, but by which method?
It is important to determine phenolic maturity, but by which method? Obtaining the highest concentration of polyphenols in grapes is one of the main agronomic objectives that has a positive influence
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) ...
AgriLink is a multi-actor project funded by The European Union aiming to help stimulate the transition towards more sustainable agriculture by improving, understanding of the role played by agricul...
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 ...
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![Call for Paper: [Fermentation] Special issue "Microbial Technologies for Sustainable Food Production"](https://www.infowine.com/intranet/immagini/_resized/1/scheda/18748/h/q80/250x130/img18748-01-1.jpg "Call for Paper: [Fermentation] Special issue \"Microbial Technologies for Sustainable Food Production\"")
