» Variety/Environment

Variety/Environment

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Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes
Eduardo Dellacassa, DQO-CYTAL, Universidad de la República del Uruguay (UY)
VIDEO SEMINAR ENOFORUM 2017: The aroma of the wine depends on the variety, vinification and aging, being the secondary metabolites of the grape responsible for the varietal character of the wines. In
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Published on: 09/13/2018
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Minitubes: revolutionary tehnology for the use of enological coadjuvants
Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach
VIDEO SEMINAR ENOFORUM 2017: nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection...
Published on: 08/27/2018
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Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
Alberto Acedo, Biomemakers
Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
Published on: 07/26/2018
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BluAgri research is designed to reactivate the soil microbiome, the BluVite development and the effects on the vineyard
Martina Broggio, BluAgri Technical Director
Martina Broggio, BluAgri Technical Director, introduces the development of a new technology aimed to the stimulation of the soil microbiome.
Published on: 07/25/2018
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Effects of vineyard soil properties on the phenolic composition of Syrah grapes from the Walla Walla Valley Ava
Snejana KARAKIS, Barry CAMERON, Kevin POGUE; Department of Geosciences, University of Wisconsin-Milwaukee, USA
Paper presented at the XI International Terroir Congress, July 2016, McMinnville, Oregon (USA).
Published on: 07/15/2018
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Environmental and Viticultural Practice Effects on the Phenolic Composition of Grapes: impact on wine sensory properties
Stefanos KOUNDOURAS; Faculty of Agriculture, Forrestry and Natural Environment, Aristotle University of Thessaloniki, Greece
Paper presented at the XI International Terroir Congress. July 2016. McMinnville, Oregon (USA).
Published on: 02/21/2018
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Variability of Tempranillo grape quality within the Ribera del Duero DO (Spain) and relationships with climatic characteristics
María Concepción RAMOS, Gregory V. JONES, Jesús YUSTE; University of Lleida,Spain - Southern Oregon University, USA - I.T.A. Castilla y León, Spain
Paper presented at the XI International Terroir Congress. July 2016. McMinnville, Oregon (USA).
Published on: 12/12/2017
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Meteorological parameters effect on diurnal and nocturnal transpiration and stomatal conductance grapevine
A. Montoro1, R. López-Urrea1, J. M. Sánchez2 ;1Instituto Técnico Agronómico Provincial-FUNDESCAM, 2 University of Castilla La Mancha, Spain
Paper presented at the XI International Terroir Congress. July 2016. McMinnville, Oregon (USA).
Published on: 11/27/2017
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Viticulture, Enology and Climate Change in the Castelli Romani Area
Calanducci N., Serra M.C. ; CREA-VE, Council for Agricultural Research and Analysis, Velletri, Italy.
To reinforce competitiveness of wines is necessary to evaluate the effects of global warming on a local scale, to know how and how much the climate has been changing. The aim of this work was to v...
Published on: 11/12/2017
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VALORinVITIS project starts its activities
VALORinVITIS is a projet aiming to the “Expansion and valorization of biodiversity for a competitive and sustainable management of the Piacenza province viticulture area in the face of changing cli...
Published on: 04/21/2017
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Relationship between hyperspectral indices, agronomic parameters and phenolic composition of vitis vinifera cv tempranillo grapes
Ignacio García-Estévez, Grupo de Investigación en Polifenoles, Universidad de Salamanca (Spagna)
Predicted scenarios for global environmental change suggest alterations in the grapevine water status that can affect agronomic parameters and the synthesis of phenolic compounds in grapes, affecting
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Published on: 03/08/2017
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Minimal pruning and severe trimming as two helpful techniques to increase the anthocyanin : sugars ratio in grapes
F. MARTÍNEZ DE TODA, W. ZHENG, V. GALDO, J. GARCÍA, and P. BALDA; ICVV - Universidad de La Rioja, CSIC, Gobierno de La Rioja, Spain
A number of cultural techniques have been proposed in order to delay wine grape ripening in the face of global warming. In order to evaluate the effects of minimal pruning (MP) on grapes cultivated...
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Published on: 03/21/2016
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First INNOVINE results presented at ENOFORUM 2015
Olivier Geffroy - ENTAV-IFV (France), Stefano Poni e Vittori Rossi - Università Cattolica del Sacro Cuore di Piacenza (Italy)
The congress ENOFORUM, offered the opportunity to present some of the first results obtained within the EU project INNOVINE focused on "Combining innovation in vineyard management and geneti
Published on: 10/05/2015
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Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines
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: 06/12/2013
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ECO-PROWINE: an opportunity to become pioneer of wine production sustainability in Europe
Sustainable production is becoming one of the criteria used by consumers in the purchasing process of many goods, including food and beverages: these trends concern in a special manner wine, being ...
Published on: 05/27/2013
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