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
    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
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
    Advanced process control for modern oenology
    Giuseppe Floridia, PARSEC | Lisa Granchi, University of Florence | Andrea Uliva, PARSEC
    Recordings of the module run in collaboration with Parsec held during Enoforum Italia 2023 from May 16-18, 2023
    Published on:07/26/2023
    Diversity and the sensorial identity of white wines
    DWines - Knowing and enhancing identities of Italian white wines
    Recordings of the DWines project presentation: development goals and conclusions. Held during Enoforum Italia 2023 from May 16-18, 2023.
    Published on:07/20/2023
    Improving the impact of winemaking practices: the synergy between products and technologies
    Gianmaria Zanella, Enologica Vason | Piergiorgio Comuzzo, University of Udine | Federico Giotto, Giotto Consulting
    Recordings of the module run in collaboration with Enologica Vason held during Enoforum Italia 2023 from May 16-18, 2023
    Published on:07/20/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,421875