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  • Alternative products & technologies to bentonite for protein haze stabilization
    Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"
    What are the options for the wine industry concerning protein haze stabilization? Either to improve bentonite efficiency, or find alternative products and technologies such as different enzymes, fi...
    Published on: 03/21/2023
  • New Technological Strain of <i>Saccharomyces Uvarum</i> for Addressing Climate Related Challenges in the Cellar
    Jasha Karasek, Enartis USA & Miguel Pedroza, California State University
    Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. To address these effects, winemakers can now utilize a new strain...
    Published on: 03/21/2023
  • Advanced Management of the Oenological Process: An Innovative Technique for Qualitative, Modern and Eco-Sustainable Production
    Felipe Laurie, University of Talca (Chile) & Andrea Uliva, Parsec Srl (Italy)
    New winemaking practices introduced thanks to the AirMixing M.I (Modulated/Sequential Injection) system patented by PARSEC bring to us new concepts as: Red fermentation with completely disaggregated
    Published on: 02/28/2023
  • Climate change and red wine aromas: focus on cooked fruit notes
    Alexandre Pons, ISVV, Bordeaux
    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...
    Published on: 11/16/2022
  • Reducing oxidability and achieving olfactory cleanness in wines – synergy between specific inactivated yeast and physical processes
    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...
    Published on: 11/09/2022
  • Wine components and varietal aromatic typicity
    Philippe Darriet, ISVV, Bordeaux
    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 is
    Published on: 11/01/2022
  • Taste balance of dry wines: implications for the oenologist
    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 ...
    Published on: 10/19/2022
  • Considerations for a successful malolactic fermentation
    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...
    Published on: 10/12/2022
  • Remote and real-time irrigation management tool
    Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
    What parameters need to be taken into account for well dosed irrigation according to your objectives? In this short video, Thibaut Delcroix, TELAQUA (France), presents: “Remote and real-time irriga...
    Published on: 09/26/2022
  • A proxy sensor to map row crops vegetative vigor
    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 map
    Published on: 09/26/2022
  • Yeasts that intensify floral aromas in wine
    Video Extract from "Generation of yeasts that intensify floral aromas in wine"
    In this video, Toni Cordente of the Australian Wine Research Association (AWRI) Australia, explains how by using classical yeast strain development techniques, more than forty non-genetically modif...
    Published on: 09/21/2022
  • Remote fermentation monitoring
    Digital technology in wine production: Ready to Use Innovations - Digiwine Innovation Hub
    How to improve your fermentation from a distance? How to avoid wasting time and money? In this short video, Lilliana Carreto from WINEGRID (Portugal) presents how to remotely monitor the process of...
    Published on: 09/21/2022
  • Optimize pesticides treatments in the vineyard
    Digital technologies in grape production - Digiwine Innovation Hub
    How many pesticides shall I give to my vineyard ? What is the dose and the correct water application volume rate ? Simone Kartsiotis from Agrobit explain their idea to help viticulturists, tested i...
    Published on: 09/16/2022
  • The key role of Nitrogen in the aromatic expression of wines
    Video extract
    In this video, together with Marco Li Calzi (consultant oenologist), we analyse the impact that Readily Assimilable Nitrogen has on wine aromas. This video was taken from the webinar...
    Published on: 09/14/2022
  • Optimising the extraction of phenolic compounds with enzymes and ultrasounds
    Video extract
    During the maceration phase, phenolic compounds are extracted from the grapes, but for this it is necessary to degrade the cell walls through techniques such as temperature/time of maceration, enzy...
    Published on: 09/14/2022
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