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.
Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
How to approach the color measurement of wines in the different stages of winemaking, in order to evaluate their stability and evolution
How to quickly approach in the cellar the color measurement of wines with the CIELab coordinates method in the different stages of winemaking, in order to evaluate their stability and evolution.
R. Muñoz García et al., University of Castilla-La Mancha (Spain)
The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically ...
Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
R. Jiménez Lorenzo et al., INRA, Université Montpellier, SupAgro
Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity p...
Santiago Benito, Polytechnic Univeristy of Madrid (Spain)
The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios...
Angelita GAMBUTI et al.; University of Naples, Italy
The aim of this study was to evaluate the role of pH on both acetaldehyde chemistry and and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidifi...
Lucía González-Arenzana et al., Institute of Grapevine and Wine Science (ICVV) Logroño - Spain
This study was focused on Brettanomyces sensibility to APCP treatments on the surface of artificially contaminated oak wood as an effective and sustainable alternative to burning sulphur pills for ...
Andrea Natolino et al., University of Udine - Italy
The present work resumes the pluriannual researches carried out at laboratory and pilot-scale, aimed to study the effect of ultrasounds during different steps of the red winemaking process, using r...
Justine Laboyrie et al., Univ. Bordeaux, ISVV - France
Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters. The presence of dimethylsulfide (DMS) in those wines is implicated in the expression of “b...
E. Meistermann, French Wine and Vine Institute; J. B. Diéval, Vinventions
The role of oxygen in the ageing of wine has been known since Louis Pasteur. However, it is only in the last fifteen years, thanks to improvements in measurement of total oxygen in bottles and deve...
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