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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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  • New uses for winemaking by-products
    collaborate on the project by answering the following survey
    Wine by-products management can be hard and expensive. In this context, our research group is participating to the ReMarcForFood project, sponsored by Cariplo Foundation, in order to develop innova...
    Published on: 15/05/2019
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  • Why some red wines taste 'dry'
    Wine connoisseurs can easily discriminate a dry red wine, such as Cabernet Sauvignon, from a fruitier red, like Pinot Noir. Scientists have long linked the "dryness" sensation in wine to tan
    Published on: 10/05/2019
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  • What makes a red wine green?
    A multi-pronged approach to researching ‘green’ flavours in red wines is paying dividends for researchers and wine producers. Innovative sensory approaches have led to new understanding...
    Published on: 09/05/2019
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  • Improve the wine shelf-life – the WISHELI project at ENOFORUM congress
    The WISHELI project at ENOFORUM: what are the market requests for a white wine? how to predict and improve the shelf life of the white wines?
    The WISHELI project is aiming to significatively improve the wine production quality by working on critical issues raised by producers and stakeholders on the shelf-life of young wines.
    Published on: 06/05/2019
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  • Towards a European Agricultural Knowledge Innovation Open Source System
    The EURAKNOS project wants to reinforce the EU agricultural knowledge base by building a datasystem to enable farmers easier access to information
    Published on: 18/04/2019
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  • IOT Tecnologies for wine trasport monitoring
    Session devoted to IoF2020 project
    Ensure that the final consumer receives a wine with the same organoleptical qualities as when it left the winery is very complex. Therefore, a test to assess the wine tolerance to exposure to high ...
    Published on: 11/04/2019
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  • Produce less oxydable wines with low-input tecnologies
    Session Enoforum devoted to Oxyless project
    Enoforum modules on Oxyless projects about oxygen management from grapes to bottle and on potentiality of cyclic voltammetry to assess wine evolution.
    Published on: 11/04/2019
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  • ASEV Selects 2019 Best Enology and Viticulture Papers
    AJEV best papers: “Nitrogen Requirements of Pinot noir Based on Growth Parameters, Must Composition, and Fermentation Behavior” and “Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus
    Published on: 04/04/2019
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  • AWRI Postdoctoral project sheds light on red wine colour stability
    This study highlights a potential pathway for pigment loss during winemaking and ageing, which might be managed by preferential extraction of, or supplementation with, skin tannin to stabilise colour
    Published on: 04/04/2019
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  • Expansion and enhancement of varietal biodiversity of the "Colli Piacentini" wine district
    Results of the ValorInVitis project at ENOFORUM 2019
    On May 21st, the first day of the ENOFORUM 2019,  the results of the first 2 years of the ValorInVitis project will be presented during the dedicated session.
    Published on: 02/04/2019
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  • SIVE OENOPPIA AWARD 2019
    Here is the list of the 15 candidates selected by the International Scientific Committee
    Research - even in the wine sector - is increasingly international. With this in mind and with the intention of facilitating Italian producers access to international research, SIVE established in ...
    Published on: 28/03/2019
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  • Conference "From Leonardo da Vinci to the Catholic University of Piacenza"
    Enhancement of the viticultural biodiversity of Piacenza through research and innovation to face social and climatic changes
    The ValorInVitis Project showed the first technical results achieved in the 2017 and 2018 seasons during the conference at VINITALY.
    Published on: 25/03/2019
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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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