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    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
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SIVE OENOPPIA AWARD 2019

Here is the list of the 15 candidates selected by the International Scientific Committee

SIVE OENOPPIA AWARD 2019

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 2012, coinciding with the Versini Award, an International Award open to scholars from other countries.

The OENOPPIA association is sponsor of the initiative since the second edition of 2015.

In this first selection phase, the 49 works presented were evaluated by an international Scientific Committee composed of about 50 researchers.

15 works were selected based on their scientific value, they will be presented at Enoforum where the participating technicians will vote them based on their usefulness for the development of wine production. The Sive Oenoppia Award 2019 will be assigned to the winning work.

Here is the list of 15 candidates for the IV "International Research for Development" Award - OENOPPIA AWARD 2019:

  • Managing vineyard variability by variable rate fertilization. Different fertilizers lead to different results
    Matteo Gatti, Università Cattolica del Sacro Cuore (I)
     
  • Use of Monastrell crosses for obtaining varieties adapted to climate change
    Rocio Gil Muñoz, (IMIDA) (E)
     
  • Facing climate change: effects of inactivated yeast extracts on the ripening of Sangiovese cv.
    Chiara Pastore, Università di Bologna (I)
     
  • A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, Università Ca'Foscari Venezia (I)
     
  • The impact of frozen material-other-than-grapes (MOG) on aroma compounds of red wine varieties
    Andrew Reynolds,  Brock University (CDN)
     
  • Application of Hyperspectral Imaging for prediction of flavonoids, anthocyanins and soluble solids content in table grapes
    Mario Gabrielli, Ecole Supérieure d'Agricultures (ESA) (F)
     
  • Use of UHPH in winemaking. Microbial control and effects in sensory quality.
    Antonio Morata, Universidad Politécnica de Madrid (E)
     
  • The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine
    Matteo Marangon, Università di Padova (I)
     
  • Wine authenticity based on Hign Resolution Melting
    Paula Martins-Lopes, University of Tras-os-Montes and Alto Douro (P)
     
  • The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production
    Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
     
  • From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption
    María Ángeles  Del Pozo Bayón,  (CIAL) CSIC-UAM (E)
     
  • Approaches limitating the cell wall polysaccharides-tannin interactions
    Encarna Gomez Plaza, University of Murcia (E)
     
  • Characterization of white wines from north-eastern Italy with SERS spectroscopy
    Alois Bonifacio, Università degli Studi di Trieste (I)
     
  • Label free DNA-based Optical Biosensor as a potential system for Wine Authenticity
    Paula Martins-Lopes, University of Tras-os-Montes and Alto Douro (P)
     
  • Wine grape ripeness assessment using Hyperspectral Imaging
    Pedro Melo-Pinto,  Universidade de Tras-os-Montes e Alto Douro (P)

 

Oenoppia is a non-profit association grouping together the principal parties involved in the production and development of oenological products. The members of Oenoppia represent approximately 85% of oenological products used by wine makers throughout the world. They have a strong wine culture and an international approach to the vitivinicultural world, which is expressed via the creation of this association. The groups comprising Oenoppia have for decades founded their development on research and innovation. Their expertise in oenological applications is the result of internal development or long term partnerships with major universities and institutes throughout the world. They have initiated a large number of publications and patents guided by the research of the best possible expression of the potential quality of the grapes. 
Members of Oenoppia: AB Foods, AEB, Agrovin, Bioseutica, Biossent, Chr. Hansen, Dal Cin, Eaton, Enologica Vason, Esseco, Fermentis Lesaffre, Laffort, Lallemand, Lanxess Velcorin, Novozymes, Oenobrands, Silvateam, Soufflet, Cofalec, SPBO.

Published on 28/03/2019
Item available in italiano spagnolo
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