Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Typicity and terroir are notions often used by wine industry professionals. However, do consumers really understand, know and retain these terms? A study completed by the GRAPPE laboratory- ESA of Angers in collaboration with VINIFLOR-Paris showed that the perception of terroir and typicity is strongly influenced by the implication level of the consumer and their implication for wine. These results can be used to propose communication strategies that take into account the implication level of the targeted consumers.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
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...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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