Digital technologies for wine production, logistics and presentation to the final consumer: ready-to-use innovations
Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 3)
How to estimate the harvest yield, also in the case of terraced vineyards and taking into account climate change? How can you better manage logistics, taking into account the risks associated with transport? How to communicate dynamically with the final consumer without changing your labels?
Digital innovations ready to be implemented for the production, logistics and presentation of wine to the final consumer are presented to the community of oenologists.
Wineo, Harvest yield prediction using satellite imagery and AI David de la Fuente Blanco, GMV (ES)
Collaborative and automated logistics Cansu Aygün, WENDA (IT)
Augmented reality application for wines and spirits Pierre Jeanne, SMARTBOTTLE (FR)
The webinar is one of the activities 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.
Published on 09/01/2022
Wineo, Harvest yield prediction using satellite imagery and AI
Collaborative and automated logistics
Augmented reality application for wines and spirits
The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
Axel MARCHAL & Marie Le SCANFF | ISVV, Bordeaux University, France
Here are the recordings of the webinar organised by the Chair Denis Dubourdieu, Taste and Aroma Components of Wines. Researchers from the Enological Research Unit of the Institute of Vine and Wine ...
Video Extract from "The Art of malolactic fermentation"
Simultaneous inoculation or co-inoculation, what is the best time to inoculate the yeasts? In this video Maret du Toit, researcher at the Institute for Wine BioTechnology in Stellenbosch, South Afr...
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 m...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
