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Technical Articles

Wine Color Stability - 5 practical tips on how to improve it
recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
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Published on: 12/03/2020
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Brettanomyces : aim well !
Volatile phenol levels are progressing in my wine while the SO2 content is quite acceptable
We all have faced this enigma. The works of Isabelle Masneuf and Warren Albertin of the ISVV of Bordeaux have recently solved this mystery. Some strains of Brettanomyces have genetic elements confe...
Published on: 03/05/2019
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Bibliography on the dissolved gases management by membrane contactor in enology
Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France
This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
Published on: 01/29/2019
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Effects of the microbiota on the quality of the lignification and the results of the BluVite technology
Martina Broggio, BluAgri srl, Conegliano (TV), Italy
The effects that the microbiota has on the vine have been the subject of numerous research carried out in the last 6 years by the BluAgri research group. During this time, more than 350,000 measure...
Published on: 01/28/2019
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Identification of autochthonous oenococcus oeni from grapes and wines of Priorat (Catalonia, Spain) and their selection for vinification
Judit Franquès, Isabel Araque, Cristina Reguant and Albert Bordons; Universitat Rovira i Virgili, Spain
Oenococcus oeni, the lactic acid bacterium (LAB) mainly responsible for malolactic fermentation, has been repeatedly isolated from wines, but hardly ever from grapes. In this work, a large survey o...
Published on: 01/06/2019
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Circular economy in the wine sector: assessment of the potential of seeds of Portuguese grape varieties for oil production and by-products development
Afonso, I.M.et al.; Escola Superior Agrária, Instituto Politécnico de Viana do Castelo, Portugal
The Horizon 2020 Strategic Plan considers 12 key areas to boost employment and growth, highlighting the use of waste as a resource through recycling, reuse and recovery of raw materials in the prim...
Published on: 12/16/2018
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Veraison leaf removal modify anthocyanin and flavonol profile in four Vitis vinifera L. cultivars
C. Pastore, G.Allegro, G. Valentini, E. Colucci, E. Muzzi, I. Filippetti; Dep. of Agricultural Sciences, Bologna, Italy
The elimination of a certain number of leaves around bunches at veraison is a common practice applied in vineyards to improve cluster microclimate, reduce grape rot and positively affect grape ripe...
Published on: 12/07/2018
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An innovative method for a faster remuage operation
R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.
The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.
Published on: 11/28/2018
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PVGIS: a free online solar photovoltaic calculator tool to optimise light harvesting in viticulture
R. Zorer et al.; Fondazione Edmund Mach (FEM), Italy; Dept. of Viticulture, ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
The Photovoltaic Geographical Information System (PVGIS ©European Communities, 2001–2017) had been developed from solar radiation data estimated from satellite using the Satellite Applic...
Published on: 11/27/2018
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Volatile composition of sulphite-free white wines obtained after fermentation in the presence of chitosan
A. Castro-Marin, A. Gabriela Buglia, F. Chinnici, C. Riponi; Département des sciences agronomiques et alimentaires, Université de Bologne, Italy
The aim of this work was to study the effects of the fermentative addition of chitosan on fixed and volatile compounds of sulphites free white wines. Studies of the difference between sulphite-free...
Published on: 11/13/2018
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Application of visible/near infrared spectroscopy to assess the grape infection at the winery
A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station entering
Published on: 10/09/2018
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Phenolic maturity in cv. Sangiovese: evolution of the characteristics of anthocyanins and tannins in skin and seeds
Gianluca Allegro, Chiara Pastore, Gabriele Valentini, Emilia Colucci and Ilaria Filippetti; University of Bologna, Italy.
This study showed the flavonoid concentration of Sangiovese berries during ripening and the extractability of these compounds after simulated maceration. Our approach confirmed that ripening stage ...
Published on: 09/26/2018
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Phenolic and sensory evolution of a red wine from Jaen grape variety aged in different kinds of oak wood barrels
Viticolture and enology Master Thesys, Claudio Mereu
The contribute of wood on winemaking has a long story. Oak wood (Quercus spp.) is present in many species and spread in all over the world. Nowadays, few of these species represent the most suitabl...
Published on: 09/26/2018
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Y-TEAM - "Yeast Total Enhacement Advanced Method"
Raffaele LOPREIATO – Università degli studi di Padova; Paolo ANTONIALI – Italiana Biotecnologie; Francesco RUSALEN – EVER srl
Presented for the first time at the ENOFORUM 2015, the Y-TEAM project represents today the flagship of the work of R & D of EVER for biotechnologies.
Published on: 07/17/2018
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Effects of vineyard soil properties on the phenolic composition of Syrah grapes from the Walla Walla Valley Ava
Snejana KARAKIS, Barry CAMERON, Kevin POGUE; Department of Geosciences, University of Wisconsin-Milwaukee, USA
Paper presented at the XI International Terroir Congress, July 2016, McMinnville, Oregon (USA).
Published on: 07/15/2018
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How climate change can modify the flavor of red Merlot and Cabernet Sauvignon wines from Bordeaux
Lucile ALLAMY, Philippe DARRIET and Alexandre PONS ; Château Latour - Université de Bordeaux, ISVV - Seguin Moreau, France
The main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma.
Published on: 06/26/2018
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