Perhaps one of the only upsides to come from COVID-19 is the familiarity that many people now have with rapid antigen tests (RATs), and it’s this type of test that researchers and winemakers ...
A success beyond the most optimistic expectations, this in a nutshell is the comment on the 20th edition of Enoforum (the 12th in attendance in Italy), an international technical-scientific congres...
Low rainfall and higher temperatures in the vineyard due to climate change can lead to a reduction in production levels, changes in the qualitative parameters of the harvest and an acceleration of ...
Pros and cons of the main in-house solutions on the market
The main goal of this article is to be in support of producers and consultants of small and medium wineries who are looking for a practical, accurate and reliable method for sulphur dioxide determi...
Calculating the exact dosage to be used of the different additives and winemaking adjuvants is an activity to which winemakers devote a considerable amount of time, as well as representing a possible
The year 2022 was marked by high inflation and global supply chain disruptions. In such context, many markets saw significant increases in wine prices which lead to a slight decrease in volumes con...
The VitiGEOSS project has developed a set of innovative services providing forecasts on weather & climate, phenology, irrigation, and disease, as well as business and sustainability management tool...
Recent research has demonstrated the relation between winter rainfall and vegetation growth, and its implications for grape and wine composition. This interesting Australian paper, which has received
The MicroWine group from ICVV found indications that extracellular vesicles contribute to communication between different wine yeast species. There is a growing trend for introducing non-Saccharomy...
Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is k...
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...
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 ...
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