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  • Most popular practices in Europe against GTDs
    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
    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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  • Environmental Impact of Vinegrowing and Winemaking Inputs: an European Survey
    Gianni Trioli a, Angela Sacchi b, Chiara Corbo b, Marco Trevisan c; a Vinidea, Ponte dell’Olio (I) ; b Aeiforia, Piacenza (I); c Università Cattolica
    The data provided by a representative sample of wine European producer has allowed to analyze with new perspective the real use of inputs, and to raise elements on their impact on environment and o
    Published on: 14/07/2015
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  • Oxidative evolution of a model solution according to the technological additives used
    Giuseppe ARFELLI, Andrea PIVA, Gloria DIMITRI e Stefano BALDINI; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo
    Wine quality is closely linked to the sensory characteristics that are readily perceived by the consumer. A consumer that has become always more attentive of product characteristics, the absen
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    Published on: 22/06/2015
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  • Improving classic Monastrell wines by means intraspecific hybrids
    Ruiz-García, Y.1; Gómez-Plaza, E.1, Fernández-Fernández, J.I.2,.; Martínez Cutillas, A.; Gil-Muñoz, R.2; 1. Departamento de Tecnología y Ciencias de l
    Monastrell variety is well adapted to the ecological conditions of the Southeaster Spain, but in recent years, as the result of market demand, its acreage has been gradually decreasing in favor of
    Published on: 08/06/2015
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  • ‘Artificial Sensory Analysis’ for sensory classification of Prosecco sparkling wines
    TIRANNO M., FRANCESCHI D., VINCENZI S., BOATTO V., BRAVI M.; C. I. R. V. E. Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Univ
    Market, technology and scientific motivations support the development of devices for carrying out sensory evaluations by instrumental techniques.  An experimentation
    Published on: 24/05/2015
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  • Rapid method for ascorbic acid determination
    Gloria DIMITRI, Andrea PIVA, Giuseppe ARFELLI, Ren MENGJIA; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo
    L-ascorbic acid in wines offers an antioxidant action that is efficient, immediate and even more intense than sulfur dioxide, even though it cannot substitute it. In comparison to sulfur dioxi
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    Published on: 15/04/2015
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  • Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production
    Giorgio NICOLINI, Tomás ROMÁN, Sergio MOSER, Loris TONIDANDEL, Raffaele GUZZON, Luca RAVEANE, Roberto LARCHER; Fondazione Edmund Mach, San Michele al
    At present, not only high end classic sparkling wines but also less “austere” sparkling wines with high youth appeal, are finding a satisfying position in the market. It certainly seemed to be a g
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    Published on: 26/03/2015
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  • Lactobacillus plantarum sequential inoculation: malolactic fermentation and biogenic amines occurrence in wine
    Alessandro MONCALVO*, Angela SILVA*, Daniele DOMENEGHETTI**, Maria Daria FUMI* ; *Istituto di Enologia e Ingegneria Agro-alimentare – Univ.Cattolica d
    In previous studies L. plantarum V22 strain, selected at the Università Cattolica del Sacro Cuore of Piacenza, showed a fast and reliable MLF, a positive impact on chemical and sensory characters
    Published on: 17/03/2015
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