Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
How can intra-field variability be managed with a simple, inexpensive and external service-free tool?
In this short video, Paolo Dosso, PRECISION FARMING (Italy), presents Robo, a proxy sensor to map row crops vegetative vigor.
This video was recorded during the webinar proposed by the Digital Innovation Hub DIGIWINE, created by SIVE and VINIDEA in the frame of the H2020 project SmartAgriHubs. DIGIWINE’s mission is to promote the development of digital solutions in the wine industry, and to foster their implementation throughout European wine regions.
Video Extract from Pierre Louis Teissedre's presentation at Enoforum
What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
Video extract from "Designing and managing a sustainable vineyard in a climate change scenario"
While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change:...
Video Extract from Philippe Darriet's presentation at Macrowine
There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too.
Video extract from "Wine longevity and shelf-life"
When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging. What are the threee stages of optimum bot...
Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
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