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fjrigjwwe9r1argomenti:descrizione
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Rocio Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain
One of the challenges facing the current viticulture is the adaptation to the new weather conditions that is causing climate change. The vegetative cycle of the vine depends on the temperature, so ...
Price:15 €(Tax included)
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Matteo Marangon, DAFNAE, Università di Padova, Italy
Given the importance of foamability in sparkling wines, a significant body of research has been conducted in an attempt to further understand the processes underpinning foam formation, with a view to
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Project presentation UVA PRETIOSA
During Enoforum 2019, Giovanna Fia from the Department DAGRI (University of Florence) presented the project UVA PRETIOSA about the exploitation of the grape-wine production chain by-products.
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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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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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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Ana Muñiz, FEUGA, Spain
Innovative technological solution for waste management through the Wetwine project, funded by the Interreg Sudoe program
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 ...
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 ...
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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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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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
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...
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 ...
Price:2 €(Tax included)
