In addition to the Versini Award, restricted to researchers working in Italy, SIVE established in 2012 a second prize, open to scientists from other countries. The initiative originates from the awareness that research – even in the wine sector – has an increasingly international dimension. It seeks to facilitate access to scientific information across borders and to provide Italian producers opportunities of contact with researchers around the world. In agreement with these principles, the association OENOPPIA has decided to sponsor the initiative since its second edition.

The scientific work proposed by candidates all over the world, and selected by a jury composed of 50 researchers, are going to be presented at the congress ENOFORUM 2017 by the authors themselves. The participant winemakers are going to vote those scientific works based on the practical utility for their job; this technical evaluation is needed in order to select the winner of the SIVE OENOPPIA award.

This is the list of the 12 candidates selected by the international scientific committee:

  • The microbial signature of terroir as a biomarker of vine health and wine quality,
    Ignacio BeldaDepartment of Microbiology III, Complutense University of Madrid
  • Zoning vineyards by NDVI data from unmanned aerial vehicles (UAVs) and mapping variability of the vineyards in Ontario, Canada,
    Hyun-Suk Lee, Cool Climate Oenology and Viticulture Institute, Brock University, Ontario
  • Grapevine xylem adaptation to drought studied by reflectance spectroscopy,
    Laura Rustioni, Dipartimento di Scienze Agrarie e Ambientali (DISAA), Universita` degli Studi di Milano
  • Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc,
    Andrea Bellincontro, Dept. For Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia
  • Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes,

Eduardo Delacassa, Laboratorio de Biotecnología de Aromas, DQO-CYTAL, Facultad de Química, Universidad de la República del Uruguay

  • Grape solids: sterol content and impact on alcoholic fermentation,
    Erick Casalta, INRA UMR 1083 Sciences pour l’Œnologie
  • Evolutionary strategies to develop high-Glutathione yeast strains for winemaking,

Tommaso Bonciani, Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia

  • The influence of mitochondrial DNA in wine production,
    Alexandra Verspohl, Università degli studi di Modena e Reggio Emilia (UNIMORE)
  • Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine,
    Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València
  • Protein haze formation in white wine – The critical involvement of sulfur dioxide in protein aggregation mechanism,
    Ricardo Chagas, LAQV REQUIMTE, Universidade Nova de Lisboa
  • Wine-Oxygen-Antioxidants: How to address more effectively the winemaker choices,
    Panagiotis Arapitsas, Dipartimento di Qualità Alimentare e Nutrizione, Fondazione Edmund Mach, San Michele all’Adige
  • Deciphering the wine ageing bouquet: sensory and molecular study of a complex olfactory concept,
    Magali Picard, ISVV – Université de Bordeaux

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, and for the oldest, for over a hundred years. 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. The International SIVE Award “Oenoppia” is the further concrete expression of oenological profession involvement to support general knowledge about phenomena at play in the transformation of grapes into wine.

Members of Oenoppia: AB Enzymes, Agrovin, AEB, Eaton, Bioseutica, Dal Cin, Enologica Vason, Chr. Hansen, Oenobrands, Erbslöh, Esseco, Laffort, Lallemand, Fermentis, Lyven, Novozymes, Silvateam, Cofalec.