Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Dr. Simone Bellassai Chemist and Oenologist at CDR srl
The ability to determine these two important analytical parameters in real time, thus achieving the result in a few minutes, is an essential “plus" for the oenologist for optimum management of alco...
The results of our study indicate that rootstocks influence significantly most of studied phenolic compounds, though it was also shown that the influence of the year is more prominent than the infl...
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...
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 ...
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...
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...
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...
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 ...
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...
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
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
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
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
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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