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.
Antonio Castro Marin et al., University of Bologna - Italy
This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies...
David W. Jeffery et al., The University of Adelaide
The international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers. Countering such fraudulent activities require...
Among red wine ethyl-esters, those from short-chain substituted acids play the role of natural enhancers of fruity notes in red wines. Can we predict the "aromatic potential" of these esters?
G. De Lorenzis et al., Department of Agricultural and Environmental Sciences - University of Milan
To cope with the emerging challenges in viticulture related to climate change, the most promising genotypes for forthcoming rootstock breeding programs must be selected...
Compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect. Through a sensory-physico-chemical approach, discove...
Y. Ferradás et al.; Instituto de Ciencias de la Vid y del Vino
What is intra-cultivar genetic diversity? And how can it be exploited to maintain grape wine quality, tipicity and adaptation to different climate conditions? Discover how spontaneous somatic varia...
What's the involvement of anthocyanins on in-mouth characteristics? The understanding of anthocyanin in-mouth properties often requires the extraction and purification of these compounds, so chemical
An instrumental technique to classify wines quickly and reliably which can be used as a tool to tune the taste profile of a wine to the desired taste profile of a consumer target group
F. Coppola, L. Picariello, M. Forino, L. Moio, A. Gambuti; Universitá di Napoli Federico II, Italia
The present study aims at the investigation of acetaldehyde reactivity with low molecular weight phenols in both white and red wines. The outcome of this research is expected to provide further ins...
Anne-Sophie Spilmont et al., Institut Français de la Vigne et du vin (IFV)
The production of grafted grapevine plant material is a complex process from grafting to final sorting in nurseries. To reach the market, grafted grapevines must meet different criteria including a...
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...
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