italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Digital technologies for wine production: ready-to-use innovations

Digital technologies for wine production: ready-to-use innovations

Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 2)

Digital technologies for wine production: ready-to-use innovations

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.

The digital technologies shown in this video are:

  • Remote fermentation monitoring
      Liliana Carreto, WINEGRID (PT)
  • Automation of the winemaking process
      Frédéric Galtier, ONAFIS (FR)
  • 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.

DIGIWINE Smart Agri Hubs
Published on 08/01/2022
    • Remote fermentation monitoring
    • Automation of the winemaking process
    • A web-connected instrument for intelligent wine analysis
Related sheets
    What is the microbiologial action of fumaric acid?
    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...
    Published on:11/05/2023
    Counteract ripening advancement and asynchrony
    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:...
    Published on:10/24/2023
    Oxido-reduction mechanisms and their implication on wine aroma of special wines
    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.
    Published on:10/18/2023
    Optimum and defected bottle aging
    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...
    Published on:10/10/2023
    Mercaptans: nature, origin and evolution of these reduction compounds
    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...
    Published on:09/26/2023
    Procedure of vinification for a "low sulfite" white without MLF
    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 ...
    Published on:09/19/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,75