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Technical Articles

Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Inhibitory activity of phenolic compounds against microorganisms involved in oenological fermentations
Natalia Quijada-Morín et al. ; Grupo de Investigación en Polifenoles, Univ. Salamanca - ICVV, Univ. La Rioja-Bodegas Roda, La Rioja - Laffort Spain
Stuck fermentations often occur in musts derived from high quality and high phenolic content grapes, which, even in the most favorable nutritional conditions, are unable to normally develop the fer...
Published on: 18/06/2017
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Botrytis Bunch Rot: a complex disease requiring integrated control
Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA
Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure ...
Published on: 26/04/2017
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Reduced irrigation effects on Pinot noir vine performance in gravelly sandy loam and clay loam soils
Patricio Mejias-Barrera, Glen L. Creasy, Roland Harrison, Rainer Hofmann; Centre for Viticulture and Oenology, Lincoln University, New Zealand
With water availability becoming more of an issue, the question of how much water vines need to consistently produce quality fruit year after year is more and more important. As soil has a large im...
Published on: 05/04/2017
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Sensory and Volatile characterization of Australian White wines from cv. Verdelho produced in the Queensland Granite Belt region
F. Sonni et al. D. Agric. Food Science, Univ. Bologna, Italy; C. Nutr. Food Sci.-School of Chem. and Molec. Bioscience, Univ. Queensland, Australia
Verdelho is a white-grape-vine, traditionally used in Madeira wine production, which grows well in the Granite Belt region of the Australian state of Queensland, where it usually originate dry whit...
Published on: 19/02/2017
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Technologies for the precise application of pesticides into vineyards
Andrew LANDERS, Tomas PALLEJA CABRE , Jordi LLORENS; NYSAES, Cornell University, USA - Lleida University, Spain
The application of pesticides has been of concern for many years, particularly methods of reducing drift and improving deposition. There are many interrelated factors which affect spray application...
Published on: 07/02/2017
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Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
Lucile PIC et Jacques MATHIEU, GIE ICV VVS
In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
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Published on: 16/01/2017
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Most popular practices in Europe against FD
Results of interviews in 10 winegrowing regions
This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
Published on: 06/12/2016
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Most popular practices in Europe against GTDs
Results of interviews in 10 winegrowing regions
Document illustrating practices observed on field in the famework of interviews realized during Winetwork project.219 interviews were realized in 10 european winegrowing regions with the objective to
Published on: 06/12/2016
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Oenological aspects of three biotypes of Colorino
Puccioni et al., Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Arezzo (Italy).
The Italian viticulture is distinguished by its marked variability in terms of cultivated varieties and clones. In the past, however, many native vines, often not very productive, have been replaced
Published on: 11/10/2016
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Integrated vineyard management trials using ozonated and electrolyzed water
A. Raio(1), A. Feliciani(1), V. Ferri(2), C. Carboni(2); (1)Istituto per la Protezione Sostenibile delle Piante – CNR, Firenze, (2) Industrie De Nora
A reduction of pesticide and fungicide use in agriculture is necessary and therefore new safer and sustainable plant disease control methods need to be developed. Ozone is one of the most potent san
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Published on: 20/06/2016
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Preliminary application of variable rate N-fertilization in the “Colli Piacentini” area
Matteo GATTI, Alessandra GARAVANI, Alessandro TERRON, Maria Giulia PARISI, Fabio BERNIZZONI and Stefano PONI; Department of Sustainable Crop Productio
Within-vineyard variability is known to deeply affect vine performance. Precision viticulture (PV) is a precious tool to describe and manage it through innovative variable rate technologies (V
Published on: 31/05/2016
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The use of chitosan to control (+)-catechin oxidation: hypothesis for its use in reduced sulfur dioxide winemaking practices
Fabio Chinnici, Claudio Riponi ; Department of Agricultural and Food Sciences – University of Bologna – Italy
Chitosan is an additive used in the food industry thanks to its proven anti-microbial, chelating and anti-oxidant activities. In 2011, the EU inserted chitosan to the list of additives permitted
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Published on: 13/04/2016
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The potential use of yeast lees (1-3, 1-6)-beta-glucans as functional food ingredients
Francesca CECCHINI*, Noemi BEVILACQUA, Barbara GIANNINI, Massimo MORASSUT; CRA (Council for Agricultural Research and Economics ), Velletri, Italy
The interest on developing product and processes for winery residues is increasing and this is evident from the number of scientific publications. The yeast lees represent a by-product of winery i...
Published on: 31/03/2016
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Understanding and managing reduction problems
Vicente FERREIRA and Ernesto FRANCO-LUESMA; Laboratory for Aroma Analysis and Enology (LAAE) University of Zaragoza, Spain
Reductive off-odors are a not infrequent outcome of wine production, particularly of bottle aging and are responsible for an important proportion of faulty wines with nasty consequences for the
Published on: 01/02/2016
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Biodiversity of indigenous saccharomyces cerevisiae: a distinctive resource for wineries?
Buscioni Giacomo, Ganucci Donatella, Mangani Silvia, Romboli Yuri, Granchi Lisa and Vincenzini Massimo; Dipartimento di Gestione dei Sistemi Agrari, A
Indigenous Saccharomyces cerevisiae strains, occurring in spontaneous wine fermentations, usually display a high genetic polymorphism which can significantly affect sensorial wine qualities.
Published on: 07/09/2015
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