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.
Flavescence Dorée – Experiences with the collective management in France
François-Michel Bernard, IFV (Institut Français de la Vigne et du Vin)
This Video describes the actions made in Burgundy in order to manage the expansion of Flavescence Dorée and all the “good practices” that could be transferred to the other wine regions in Europe.
The video is subtitled in the following languages:
English, French, Italian, Spanish, Portuguese, German, Hungarian and CroatianTo turn on the subtitles, click on the first icon in the lower right corner of the video screen.
If the subtitles are not displayed in your language, click on the second icon (the little wheel) and then on the word "Subtitles": from there you can choose your preferred language.
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.
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