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
Recordings 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
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.
