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Micro-oxygenation, a trial to test the multiparameter approach and a decision support system
Dr. Biondi Bartolini, in collaboration with CDR srl, Parsec srl and the Marchesi Mazzei winery of Castellina in Chianti, has carried out an experimental project to verify if it is possible to use s...
Published on: 14/07/2020
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Malolactic fermentation: knowledge versus practice
Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its only
Published on: 23/07/2020
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The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties
Andrew Reynolds, Cool Climate Oenology and Viticulture Institute, Brock University (CDN)
An undesirable note called “floral taint” has been detected in red wines in North America caused by large volumes of frozen leaves and petioles [materials-other-than- grapes (MOG)] intr...
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Published on: 22/07/2020
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Use of BCAs for effective control of Botrytis cinerea in vineyards
Giorgia Fedele, Universita Cattolica del Sacro Cuore, Italy
Botrytis bunch rot (BBR) – caused by Botrytis cinerea – is usually managed by a routine application of fungicides at: (A) fowering; (B) pre-bunch closure; (C) veraison and (D) pre-harve...
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Published on: 21/07/2020
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A new life for winemaking lees: from waste to photovoltaics
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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Published on: 16/07/2020
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Application of Vis–NIR Hyperspectral Imaging for prediction of flavonoids, anthocyanins and soluble solids content in table grapes
Mario Gabrielli, Ecole Supérieure d’Agriculture, INRA, Francia
Traditional analytical methods used for the measurement of grape maturity and its quality indexes have been proved to be normally sample-destructive, laborious and time-consuming, thereby limiting ...
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Published on: 07/07/2020
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Wine grape ripeness assessment using Hyperspectral imaging
Pedro Melo-Pinto, CITAB, Universidade de Tras-os-Montes e Alto Douro (P)
The wine industry has been striving to achieve wine quality and consistency, which involves harvesting and selection of grapes at the optimal maturity and according to the desired traits. Hyperspec...
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Published on: 01/07/2020
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Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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Two-source modelling of vineyard actual and potential (evapo)transpiration
Hector Nieto et al., IRTA, Lleida, Spain - Hydrology and Remote Sensing Laboratory, USDA, USA.
A robust assessment of crop water stress for irrigation schedule requires the estimation of both potential crop water needs and actual crop water use, defined respectively as potential and actual (...
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Published on: 10/06/2020
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Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different results
Matteo Gatti, DI.PRO.VE.S., Università Cattolica del Sacro Cuore, Piacenza, Italy
Precision viticulture aims to a better description and management of within-field variability that can be exploited or corrected by variable rate (VR) applications. Despite VR fertilization is a re...
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Published on: 28/05/2020
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Wine and oxygen from grape to glass
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine f
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Published on: 15/05/2020
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Use of Monastrell crosses for obtaining varieties adapted to climate change
Rocio Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain
One of the challenges facing the current viticulture is the adaptation to the new weather conditions that is causing climate change. The vegetative cycle of the vine depends on the temperature, so ...
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Published on: 14/05/2020
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From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption
María Ángeles Del Pozo Bayón, CSIC-UAM, Spagna
In recent years this research group has initiated a new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma...
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Published on: 19/04/2020
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The emerging threat of Xylella fastidiosa to European viticulture?
Rodrigo P.P. Almeida, University of California, USA.
Xylella fastidiosa is a plant pathogenic bacterium belonging to the Xanthomonadaceae family. Its spread occurs through vector insects (Cicadélicos, Cicadellidae family) that through their oral appa...
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Published on: 16/03/2020
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The varietal resistance as a sustainable solution for quality wines. The French approach
Hernán Ojeda INRA, Unidad Experimental de Pech Rouge, France
Since the 19th century, vineyards in Europe and especially in France have dealt with the introduction of several grave diseases originating from the United States: powdery mildew, phylloxera, downy...
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Published on: 03/03/2020
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Glycosidic aroma precursors: importance for wine and sparkling wine
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
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Published on: 19/02/2020
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