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Technical Articles

  • Simon Nordestgaard, Australian Wine Research Institute
    VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
    Price:15 €(Tax included)
    Published on: 30/01/2019
  • Olga LUCIOa, Isabel PARDOa, José María HERASb, Sibylle KRIEGERb, aSergi FERRER; aENOLAB, Universitat de València, Spain, bLallemand, S.A.
    Malolactic fermentation (MLF) is very significant in wines and is carried out by lactic acid bacteria (LAB), usually Oenococcus oeni. The best time to carry out the inoculation of LAB during winema...
    Published on: 24/09/2014
  • Marcello BORNICE1, Giancarlo SCALABRELLI1, Claudio D’ONOFRIO*1, Franco GIANNETTI2; 1 Department of Agriculture, Food and Environment (DAFE), Universit
    The wild grape, Vitis vinifera L. subsp. sylvestris (Gmelin) Heigi, according to the most important opinions about the history of the viticulture, is the progenitor of the Vitis vinifera currently ...
    Published on: 16/09/2014
  • Christine LAGARDE-PASCAL et Laurent FARGETON ; Vivelys SAS, Villeneuve Lès Maguelone, France
    Grape must hyper-oxygenation was developed in the 1970's in order to stabilize white wines and protect against oxidation. This technique was largely controversial considering the effects of this pr...
    Published on: 23/07/2014
  • ROMBOLI Yuri , MANGANI Silvia, BUSCIONI Giacomo and VINCENZINI Massimo Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), U
    Tyrosol, hydroxytyrosol and tryptophol are reported to possess several health-enhancing activities, deriving from their free radical scavenging, anticarcinogenic, cardioprotective and antimicrobial...
    Published on: 05/05/2014
  • Pasquale TAMBORRA, Aline T. TOCI, Pasquale CRUPI, Leone CANTARINI, Donato ANTONACCI; Consiglio per la ricerca e la sperimentazione in agricoltura, Bar
    The aim of this study was to evaluate, by sensorial analysis, volatile compounds and oenological parameters, the reliability of wines from three different grape varieties (Chardonnay, Pinot and Mon...
    Published on: 05/05/2014
  • Italy September 2-4, 2013
    In September 2013 has been done in Italy the Grapevine Haifa Seminar entitled “From a Grated Vine to a Glass of Wine”. We have defined this title because with the special Haifa fertilizer it is pos...
    Published on: 24/03/2014
  • Lucile PIC1, Jean-Luc FAVAREL2, Adrien DEBAUD1, Daniel GRANES1, Duret LAURENT 1, 1 Groupe ICV, Lattes-Florensac-Toulouges, 2 Le Matériel PERA, France
    Notable progress has been made in recent years on white and rosé winemaking practices (must protection against oxidation, maceration on lees, the use of non Saccharomyces yeast) The main obje
    Price:4 €(Tax included)
    Published on: 25/02/2014
  • Francesca CECCHINI, Barbara GIANNINI, M. Cecilia SERR, Simonetta MORETTI; Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA)- Velletri
    In grapevine canopies, depending on canopy architecture, leaves and bunches can develop in conditions varying from heavily shaded to fully exposed. Studies on the effect of light exposure on specific
    Published on: 10/02/2014
  • Olga LUCIO, Isabel PARDO, Sergi FERRER; ENOLAB – Departament de Microbiologia i Ecologia/ERI-ISIC BIOTECMED/IViSoCa. Universitat de València, Spain.
    Flow cytometry (FC) can be considered a useful method for microbiological quality control in wineries, and for the investigation of the growth dynamics of microorganisms in wine. <
    Published on: 09/09/2013
  • Almudena GARCÍA-RUIZ, M.Victoria MORENO-ARRIBAS, Pedro J. MARTÍN-ÁLVAREZ, Begoña BARTOLOMÉ*; Instituto de Investigación en Ciencias de la Alimentación
    This paper summarizes the results of a systematic study on the effect of polyphenols on the growth and metabolism of wine LAB, and its mechanism of action, also evaluated the possible use of natur
    Published on: 08/07/2013
  • M.J. Herderich, T.E. Siebert, M. Parker, D.L. Capone, C. Mayr, P. Zhang1, O. Geffroy2, P. Williamson, I.L. Francis; The Australian Wine Research Insti
    The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine from a number of varieties including Shir
    Published on: 12/06/2013
  • BARON M.1*, FIALA J.2; 1 Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University Brno Czech Republic, 2 Department of Ferme
    Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination...
    Published on: 16/05/2013
  • David W. JEFFERY; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide
    This insightful series of studies has provided deeper insight into biochemical aspects of 3-MH precursor formation. The work has yielded unique knowledge about the dynamic nature of thiol precursor...
    Published on: 26/03/2013
  • J. COULON(1), V. RAFFESTIN(2), M. BELLAN(1), A. LONVAUD-FUNEL(3) ; (1) Microflora et Unité de recherche ŒNOLOGIE, ISVV, (2)Chambre d’Agriculture de l
    This work confirms that B. bruxellensis development can be tempered by SO2 addition if a sufficient molecular concentration of 0.8 mg.L-1 is achieved. However differences do exist among strains in ...
    Published on: 09/01/2013
  • ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive
    Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPL...
    Published on: 02/07/2012
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