Minitubes: revolutionary tehnology for the use of enological coadjuvants
Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach
Nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection and human and animal health.
In this field and in order to avoid the negative effects of the technologies applied up to now (dust, pellets, granules) the miniTubes technology has been designed.
After a brief presentation by Alberto Granata of this technology, Maria Manara describes its application to yeast nutrition, focusing on the amino acid nutrition of yeast and evaluating the different amino acids present in the nutrients and their function at the level of metabolism.
In the last video seminar Giorgio Nicolini presents data on the removal of various pesticides from musts and wines, examining a series of oenological products, widely used. For the various added products, in addition to the removal of the active ingredients, the influence on fermentative kinetics was also taken into consideration.
The reports reproduced in these films were presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017) within the module organized in cooperation with Dal Cin
Published on 08/27/2018
Item available in
Productive aspects and benefits of the miniTubes technology
fjrigjwwe9r1video:descrizione
Alberto Granata, Dal Cin Spa
WinTube: the benefits of proper amino acid nutrition
fjrigjwwe9r1video:descrizione
Maria Manara, Dal Cin Spa
Experiments of pesticide drowning during fermentation
Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking operations. High errors in yield forecasting can be found in the wine industry, mainly due to the hig...
Laurent Audeguin, IFV French Vine and Wine Institute
Climate change, reduction of pesticides, diversity, preservation of the patrimony are priorities for the research sector. Improvement of grapevine plant material through selection or hybridization ...
Rocio Gil Muñoz, Murcian Institute of Agriculture and Food Research and Development; Gabriella De Lorenzis, University of Milan
Two more very interesting short speeches from the first Enoforum Web Conference, the first of which shows how new hybrids obtained from Monastrell variety can help to achieve low alcoholic wines, a...
Matteo Gatti, Department of Sustainable Crop Production - UCSC
Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (...
G. De Lorenzis et al., Department of Agricultural and Environmental Sciences - University of Milan
To cope with the emerging challenges in viticulture related to climate change, the most promising genotypes for forthcoming rootstock breeding programs must be selected...
Document drafted by the Viticulture Commission’s “Vine Protection and Viticultural Techniques” (PROTEC)
New OIV collective expertise document on relevant principles for the sustainable use of water in Winegrape vineyards’ production. A tool for reference and guidance for the sector available on open ...
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.