Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Motta S. et al, Research Centre of Viticulture and Oenology (CREA)
In this work, seven tannins with different botanical origin were characterized for the polyphenolic content and antioxidant capacity with a multitechnique approach, aimed at investigating the corre...
Piombino P. et al, University of Naples Federico II
The aims of this study were: to investigate both odour–astringency and odour–taste cross- modal sensory interactions in a wide set of real wine matrices, exploiting the sensory diversity of 10 sing...
Kekelidze Inessa, Ebelashvili Nana, Japaridze Murman - Agricultural University of Georgia, Institute Of Viticulture and Oenology
Phenolic compounds of red wines: catechins, flavonols, phenolcarbonic acids, anthocyanins, resveratrol are characterized by high antioxidant activity and sharply reduce the risk of numerous diseases
Baghaturia Nugzar, Loladze Mariam, Kalatozishvili Elene - Georgian Technical University, Institute Of Food Industry, Georgia
Georgian chacha vodka can be produced both via processing of grape residues –pomace and from Kakhetian type wine (produced via grape must fermentation). Due to this, Georgian chacha vodka by its qu...
Alberto Martínez, Rocío Velázquez, Joaquín Bautista-Gallego, Emiliano Zamora, Manuel Ramírez
A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtai...
Candida zemplinina is known to play relevant activities during winemaking, due to its fructophilic nature and low ethanol production rate. Moreover, wines fermented with C. zemplinina and S. cerevi...
Silvia Laura Toffolatti et al., University of Milan
Downy mildew is one of the most severe diseases of Vitis vinifera, the grapevine species cultivated worldwide for wine fresh fruit and raisin production. It is caused by the oomycete Plasmopara vit...
Monteiro Ana Isabel, Eunice A. Bacelar, Aureliano C. Malheiro - University of Trás-os-Montes e Alto Douro, CITAB
Grapevine reproductive development is a long and complex mechanism that extends over two growing seasons. Induction and floral differentiation lead to the formation of reproductive structures that ...
Antonio Castro Marin and Fabio Chinnici, University of Bologna
Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known abou...
Cordes R., Schneider V., Schwack W. and Haase-Aschoff P.
Suberic acid, a key component of the cork suberin polymer, has been detected in agglomerated corks of different manufacturers. This contamination generates sensory changes on the palate described a...
Daniela Fracassetti, Università degli Studi di Milano
Deepen your knowledge on the importance of the pre-fermentative steps to obtain highest amount of varietal thiol precursors: the proper management of must contact with air, addition of sulfur dioxi...
The research done by WQS over the last 10 years on polyphenols and colour allows for the musts to be characterized and sorted. This when coupled with SOFRALAB® expertise when it comes to enological...
L. Rustioni et al., Univ. Salento, Univ. Milano, Michigan State University
Tannins play an important role in wine quality and, depending on their chemistry, they can have positive or negative impact. Cellar technologies based on must and wine phenolic oxidation are widesp...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
