Technical Articles

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  The sensory effect of regulation and elimination of dissolved gases in wine

  Nir Levav, oenologist, Vinext technical manager

  The results of the reduction of acetaldehyde, hydrogen sulphide and carbon dioxide

  Published on: 07/27/2021

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  Orange wines: tannin extraction kinetics during maceration of white grapes

  Volker Schneider and Davit Chichua

  Color, astringency and related in-mouth sensations of orange wines, also known as amber wines, are mainly attributable to their tannin. It is extracted in considerable but highly variable amounts and

  Published on: 07/25/2021

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  Pulvélab: an experimental vineyard for the development and evaluation of innovative digital solutions for precision spraying

  Xavier Delpuech et al., ECOTECH (IFV-INRAE)

  One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. The recent evolution of ...

  Published on: 07/20/2021

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  Terraclim: an online spatial decision support system for the wine industry.

  Tara Southey & Adriaan Van Niekerk of University of Stellenbosch

  Article extracted from Tara Southey's presentation in occasion of Enoforum Web Conference (23-25 February 2021)

  Published on: 07/14/2021

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  ZEOWINE: the synergy between zeolite and compost. Effects on vine physiology and grape quality

  Eleonora Cataldo, Linda Salvi, Giovann Battista Mattii

  Climate change has a relevant impact on the vines maturation. The consequences are directly reflected in the quantitative and qualitative characteristics of the grapes. There is an imbalance of mat...

  Published on: 07/07/2021

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  Optimising the effectiveness of Copper treatments for a low impact viticulture

  Reduce inputs in plant defence and guarantee a quality and sustainable production

  Downy mildew is the most important pathology afflicting vines. How to minimise the use of copper with the challenges of climate conditions and climate change.

  Published on: 06/28/2021

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  Powdery mildew, downy mildew, and botrytis diseases forecasting to increase vine cultivation sustainability

  VITICAST Innovation Project

  By developing a tool which combines meteorological data measured at the vineyard level, the phenological stage of the vine and the concentration of spores and inoculum necessary for the infection t...

  Published on: 06/28/2021

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  Routine measurement of flavonoid phenols related to astringency and premature aging of white wines, and technical consequences

  Volker Schneider1* and Christian Kost2

  The use over many years of a fast and specific colorimetric method for the determination of flavonoid phenols in white wines and musts yielded far-reaching insights into the relationship between th...

  Published on: 06/14/2021

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  Bio-protection in oenology: a real alternative to sulfites?

  Scott Simonin, Hervé Alexandre, Raphaëlle Tourdot Maréchal

  The effects of bio-protection on white and red grape varieties as an alternative to sulphites during the first step of the winemaking process of white and red wines.

  Published on: 06/07/2021

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  Use of Pulsed Light for Grape Sanitization

  The use of pulsed light (PL) in food technology dates back to the 1970s. New research shows PL may not modify the product sensorial properties nor its nutrimental benefits but would afford the redu...

  Published on: 06/02/2021

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  Influence of different screw caps on wine quality

  Volker Schneider

  Screw caps differ in the oxygen barrier effect of their sealing inserts. Too much oxygen promotes oxidative ageing, too little oxygen promotes reductive ageing. Reductive ageing under hermetically ...

  Published on: 05/27/2021

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  Recent advancements in the light-struck taste in white wine

  Daniela Fracasssetti, Antonio Tirelli, Università degli Studi di Milano

  Causes and effects of light-struck taste, with novel and sustainable strategies to counteract the problem.

  Published on: 05/25/2021

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  Technology to recover and modulate the aroma lost during alcoholic fermentation

  Lorenzo Guerrini, Alessandro Parenti , Università degli Studi di Firenze

  During the alcoholic fermentation volatile compounds escape. This loss is mainly due to the stripping effect of the carbon dioxide produced by yeasts, and results in a loss of wine aroma. This rese...

  Published on: 05/19/2021

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  Molecular and biochemical insight upon chitosan application on vitis vinifera L. CV. Touriga Franca and Tinto Cao

  Chitosan has gained attention globally for its use in agriculture. Its multiple favorable properties, and its abundance in the environment, makes it a cost-effective natural substance for sustainable

  Published on: 05/11/2021

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  Powdery mildew, downy mildew and Botrytis diseases forecasting to increase vine cultivation sustainability

  VITICAST innovation project

  VITICAST is a Spanish supra-autonomous Operational Group whose aim is to develop innovative solutions for the prediction of fungal diseases in grapevine to optimize the production and the sustainable

  Published on: 04/17/2021

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