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.
Four grapevine training systems (single curtain, vertical shoot-positioned, high bush, and short bush) were compared for their effects on physiological performance, yield, vegetative growth, and must composition in Vitis vinifera L. cv. Tempranillo in Mediterranean weather conditions Net CO2 assimilation rate, stomatal conductance, and transpiration rate were measured at the beginning of bunch closure, veraison, and maturity on fully exposed leaves. At each stage, changes in these values were measured in the morning, at midday, and in the afternoon. Differences in individual leaf responses among treatments were the result of photosynthetically active radiation levels on the outer leaves. Fully exposed leaves of the bush-trained vines had the highest stomatal conductance and transpiration rates and those of the high-bush vines had the highest photosynthetic rates. Grape yield results showed that the vertical shoot-positioned system was the most productive, adjusted for its greater pruning level. Although acceptable grape quality was obtained with all four systems, single curtain and high bush had greater total soluble solids at the expense of lower grape yield. We recommend that you consult the full text of this article, which was originally published in the American Journal of Enology and Viticulture 56: 129-138.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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