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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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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence the
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Published on: 17/02/2019
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Good practices for bulk and bottled wine trading
Simon Nordestgaard, Australian Wine Research Institute
VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
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Published on: 30/01/2019
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Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism
Ricardo Chagas, LAQV Requimte, Universidade Nova de Lisboa (POR)
VIDEO SEMINAR ENOFORUM 2018: a new model is proposed by this research group which is mainly based on the experimental identification of sulfur dioxide as the non-proteinaceous factor that induces w...
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Published on: 11/12/2018
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WINE RESEARCH in EUROPE - Conservation and protection of the natural vine heritage
Ana Muñiz, FEUGA, Spain
Innovative technological solution for waste management through the Wetwine project, funded by the Interreg Sudoe program
Published on: 09/06/2018
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Ion-exchange resins: state of the art and future projections
Isidro Hermosin Gutierrez, Universidad de Castilla La Mancha, Spain
The ion-exchange resins have been applied for some time in the food field but also in other sectors such as pharmaceuticals, metallurgy, etc. Their use in wines has not yet been approved, but is a ...
Published on: 15/02/2018
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Introduction of internet technologies in vineyard and cellar
Stefano Ferrari, ISVEA
The IoF2020 (Internet of Food & Farm 2020) project is a four-year project framed within the Horizon2020 Framework for Research and Innovation Program, which started in January 2017 and is still in ...
Published on: 13/11/2017
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Application of activated charcoal made from vine shoots. Relationship between their physicochemical and textural characteristics and the impact on color and aromatic properties of wines
M. Esperanza Valdés Sánchez, Centro Investigaciones Cientificas y Tecnológicas Extremadura, Spain
With the aim to find the most desirable charcoal’s characteristics for the in the wine industry, correlations between the parameters analyzed in the charcoals and the impact on chromatic and aromatic
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Published on: 20/02/2017
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Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
Vezzulli Silvia, Edmund Mach Fundación, San Michele all'Adige (TN)
In grapevine (Vitis vinifera L.), accumulation and fixing of somatic mutations represent frequent events, allowing growers to select and propagate new cultivars. Among spontaneous somatic muta
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Published on: 04/02/2015
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Sustainability Labels and Certifications: a European framework
Chiara Corbo, Istituto di Chimica Agraria e Ambientale, Università Cattolica S.C. di Piacenza
Currently there is a greater sensitivity among consumers regarding different aspects of sustainability. Although it is essential to communicate the concept of sustainability through the label, the
Published on: 10/12/2013
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Sustainable Vineyard Developments Worldwide
Gregory V. JONES; Department of Environmental Studies, Southern Oregon University, Ashland, Oregon, USA
Sustainable agricultural practices are becoming increasingly recognized, adopted and integrated within different sectors of agriculture. Viticulture and wine production have been at the forefront o...
Published on: 19/07/2011
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New DMDC uses for wines. Part 2: Brettanomyces
Alain BERTRAND ; Faculty of Enology, University of Bordeaux 2, France
DMDC is useful at bottling to obtain microbiologically stable wines; it also can be used during winemaking for sweet wine mutage. Furthermore, Brettanomyces contamination risks during barrel aging ...
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Published on: 08/06/2010
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Taste and acceptance of reduced alcohol content wines
S. MEILLON 1,2 - C. URBANO 2 - P. SCHLICH 2; 1 Pernod Ricard Research Center, CRETEIL ; 2 INRA, UMR Sciences du Goût, DIJON
Given the significant increase in wine alcohol content over the last twenty years the wine industry has turned to new technologies, such as reverse osmosis, to reduce alcohol content. New partially...
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Published on: 08/06/2010
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New DMDC uses for wines. Part 1: Mutage
Alain BERTRAND ; Faculty of Enology, University of Bordeaux 2 , France
DMDC use has been authorized in the United States since 1988 during wine and juice bottling. The FDA also approved its use for inactivating yeast contamination such as Brettanomyces in wines in 1998.
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Published on: 20/04/2010
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Integrated benchmarking and self-assessment tool for the wine industry. The amethyst project
G. SPIGNO, V. MAZZOLENI, M. NEELIS, W. GRAUS; Institute of Oenology & Food Engineering, Università Cattolica del Sacro Cuore, Piacenza, Italy, Ecofys
The project AMETHYST aimed at developing a benchmarking and self-assessment tool for small and mid-scale wine producers. The tool gives wineries insight in the relative energy and water efficiency of
Published on: 09/03/2009
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IMPACT OF STOPPER TYPE ON OXYGEN INGRESS DURING WINE BOTTLING WHEN USING AN INERT GAS COVER
N. KONTOUDAKIS, P. BIOSCA, R. CANALS, F. FORT, J.M. CANALS and F. ZAMORA; AGJWR Vol 14, Number 1, 2008
Many articles evaluating oxygen ingress for different wine stoppers have been published. However, none of these have studied the impact of the stopper type on oxygen ingress during the bottling pro...
Published on: 27/10/2008
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