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  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020
  • Presentation of the first results of the Soil4Wine LIFE + project at ENOFORUM 2019
    Session devoted to sustainable viticulture and soil management
    The eleventh Italian edition of Enoforum ended on Thursday 23rd May, with 150 reports in three conference rooms during the three days of congress, results of the research and development activities...
    Published on: 29/05/2019
  • 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
  • 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
  • Involvement of stakeholders: experiences of the Soil4Wine LIFE + project
    Demo farmers and Living Labs help to evaluate the decision-making tool to optimize soil management
    The Soil4Wine LIFE+ project implies the involvement of Demo farmers and Living labs for the development of a specific decision-making tool (DSS) to support the winemakers that will allow to identif...
    Published on: 10/05/2019
  • 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
  • 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
  • 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
  • The enhancement of ecosystem services in the Soil4Wine project
    What is the value of the environmental benefits generated by innovative practices?
    The Soil4Wine LIFE+ project aims to improve soil management in the wine sector and to define tools and methodologies aimed at supporting its functions.
    Published on: 12/04/2019
  • 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
  • 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
  • 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
  • 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
    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
  • 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
  • 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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