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The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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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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Adaptability of the varieties resistant to downy and powdery mildew to the pedoclimatic conditions of Piacenza area
The first results of Action 4 of ValorinVitis Project
The main objective of the Project's Action 4 is to evaluate the adaptability of hybrids of last generation resistant to downy and powdery mildew to the pedoclimatic conditions of the Piacenza area.
Published on: 03/12/2018
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EGU 2019 Session - Biogeosciences and wine: Call for Abstracts
The Call-for-Abstracts program of the next EGU General Assembly (Vienna, 7-12 April 2019) is open. The organizers invite you to submit abstracts to the session: SSS10.4 - Biogeosciences and wine: the
Published on: 26/11/2018
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Barrel ageing: updated on demand
Winter is coming! Is almost time to put your wine to sleep, so it is better to be updated on all the latest research on ageing. Here you will find an exclusive list of videos and documents on wood ...
Published on: 22/11/2018
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The future typicity of "Colli Piacentini" region: tasting of ERVI wines
A cross from Piacenza region offering new opportunities
On 15th November 2018 at the Gasparini Residence of the Università Cattolica del Sacro Cuore took place the tasting of wines produced with ERVI, a vine obtained by Prof. Mario Fregoni in the '70s f...
Published on: 20/11/2018
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Controlled extraction of compounds of oenological interest
ENOTIMATIC is a new, efficient, cost-effective and practical technology that increases shelf-life, stability, gustatory pleasure, healthiness and nutraceutical value of drinks by means of a control...
Published on: 19/11/2018
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4th SIVE Award “International Research for Development”: OENOPPIA AWARD 2019
Application form to be sent by December 21st, 2018
SIVE announces the beginning of the application phase for the 4th SIVE Award “International Research for Development” OENOPPIA AWARD 2019, of € 7.500.
Published on: 15/11/2018
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SALUVINO - Operational group for the substitution of sulphurous in wines with phenolic compounds from alternative sources
This project considers the extraction of phenolic compounds with antioxidant and antimicrobial properties as substitutes or complementary to sulphurous dioxide.
Published on: 06/11/2018
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Monitoring of grape ripening in mountain and foothill areas
The first results of Action 6 of ValorinVitis Project
One of the objectives of the ValorInVitis Project is the evaluation of the wine-growing potential of the mountain and foothill areas of the 'Colli Piacentini' region. The kinetics of the maturation...
Published on: 04/11/2018
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