» Novel tools and strategies for precision and sustainable varietal and regional enology

Novel tools and strategies for precision and sustainable varietal and regional enology

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Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO₂, EtOH and high pressure of CO₂
Alberto Martínez, Rocío Velázquez, Joaquín Bautista-Gallego, Emiliano Zamora, Manuel Ramírez
A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth-retarding alleles with enhanced resistance to winemaking stressing conditions were obtai...
Published on: 10/05/2021
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How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?
Fernando ZAMORA - Universitat Rovira i Virgili, Tarragona (Spain)
His main research subjects are in the area of phenolic compounds, colour and astringency of red wines; proteins and polysaccharides of wine, sensory and technological implications; influence of cli...
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Published on: 06/22/2018
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Evaluation of the impact of different amelioration techniques on the chemical composition and sensory characteristics of smoke impacted wines
Anita OBERHOLSTER, Department of Viticulture and Enology, University of California, Davis Yan WEN, Department of Viticulture and Enology, University of California, Davis Sam HAY, Department of Viti...
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Published on: 06/21/2018
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The effect of ultrasounds in Syrah wine quality is not dependent on the ripening or sanitary status of the grapes
Encarna Gómez-Plaza, University of Murcia Andrea Osete-Alcaraz, University of Murcia Paula Pérez-Porras, University of Murcia Pilar Martínez-Pérez, University of Murcia Ricardo Jurado, Agrovin S.A....
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Published on: 06/21/2018
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From vineyard to bottle. Rationalizing grape compositional drivers of the expression of Valpolicella aroma ‘terroir’
Giovanni, LUZZINI, University of Verona Davide SLAGHENAUFI, University of Verona Maurizio, UGLIANO, University of Verona Jessica, SAMANIEGO-SOLIS, University of Verona Riccardo TEDESCHI, Azienda Ag...
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Published on: 06/21/2018
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In line monitoring of red wine fermentations using IR spectroscopy
Kiera LAMBRECHT, Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology Dr José Aleixandre-Tudo, Universitat Politecnica de Valenc...
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Published on: 06/21/2018
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The valorization of wine lees as a source of mannoproteins for food and wine applications
Alberto DE ISEPPI1; Andrea CURIONI1,2; Matteo MARANGON1; Giovanna LOMOLINO1; Simone VINCENZI1,2; Benoit DIVOL3 1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), Un...
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Published on: 06/21/2018
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Use of Lactiplantibacillus plantarum to improve malolactic fermentation of Catarratto wine subjected to long post-fermentative maceration
Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Antonio, ALFONZO, Department of Agricultural, Food and F...
Published on: 06/18/2018
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Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry
Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and ...
Published on: 06/18/2018
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Influence of different strains of lab on quality of Catarratto wine produced in Sicily
Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Rosario, PRESTIANNI, Department of Agricultural, Food and...
Published on: 06/18/2018
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Influence of Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory profile of sicilian Nero d’Avola wine after malolactic fermentation
Giancarlo, MOSCHETTI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and
Published on: 06/18/2018
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Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec. Effects on microbiological evolution, color and skin depletion
Sara Jaquelina LONGHI 1,2, María Carolina MARTÍN1,2, María Belén AVENDAÑO1, María Gabriela MERÍN 1,2, Luciana Paola PRENDES1,2, Juliana GARAU1,2, Vilma Inés MORATA DE AMBROSINI1,2 1Biotechnology La...
Published on: 06/18/2018
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The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine
Monica PICCHI Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Francesco MAIOLI, Department...
Published on: 06/18/2018
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Aroma quality of fortified wines from different Moscato cv. cultivated in Sicily
Antonella VERZERA, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy. Fabrizio CINCOTTA, Department of Veterinary Science, University...
Published on: 06/18/2018
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Evaluating analytical methods for quantification of glutathione in grape juice and wine
Ágnes DIENES-NAGY, Agroscope, Nyon, Switzerland Frédéric VUICHARD, Agroscope, Nyon, Switzerland Marie BLACKFORD, Agroscope, Nyon, Switzerland Fabrice LORENZINI, Agroscope, Nyon, Switzerland
Published on: 06/18/2018
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