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.
Digital technologies for wine production: ready-to-use innovations
Replay of the webinar organised by the digital innovation hub DIGIWINE (Part 2)
How to improve your fermentation, including for sparkling wines, from a distance? How to follow the ageing process without being present in the cellar?
How to improve quality control? How to optimise inputs to meet market expectations while maintaining quality? How to avoid wasting time and money? Digital innovations ready to be implemented in wine production are presented to the wine community.
A web-connected instrument for intelligent wine analysis Alessandro Candiani, DNAPHONE (IT)
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 08/01/2022
Remote fermentation monitoring
Automation of the winemaking process
A web-connected instrument for intelligent wine analysis
Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
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.
Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms.Â
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