» Video

Video

Viticulture and enology updating and training on-demand: subscribe now!
Discover all the benefits of Infowine Premium subscription for only € 60 /year
Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
Price:60 €(Tax included)
Register or login

Published on: 09/06/2016
Next

Page 1 of 14

1 2 3 4 ››

Fungal community structure from soil to grapevine root and its interaction with black-foot disease
M. Pilar Martínez Diz, et al. ; INGACAL-EVEGA, Galicia - Universitat Politècnica de València - ICVV, La Rioja
The plant compartments of grapevine provide unique niches that drive specifc microbiome associ- ations. The majority of phyllosphere endophytes originate from the soil and migrate up to the aerial ...
Price:15 €(Tax included)
Register or login

Published on: 01/15/2021
Next
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability
Paola Domizio, Universtità degli Studi di Firenze – DAGRI
Nowadays commercial preparations of yeast polysaccharides (in particular mannoproteins) are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed
Price:15 €(Tax included)
Register or login

Published on: 12/16/2020
Next
Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy
Alois Bonifacio, Università degli Studi di Trieste, Italy
In the present study, label-free SERS spectroscopy is applied as a useful analytical technique for white wine characterization. The study highlights how the described methodology can be a useful an...
Price:15 €(Tax included)
Register or login

Published on: 12/16/2020
Next
Wine Color Stability - 5 practical tips on how to improve it
recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Price:29 €(Tax included)
Register or login

Published on: 12/03/2020
Next
Prospects for change in Rioja DOCa vineyards under climate change scenarios
María Concepción Ramos, Universidad de Lleida, Spaim
The objective of this work was to analyze the potential effect of climate change on the phenology and grape composition of Tempranillo and Garnacha varieties grown in DOCa Rioja (Spain). The phenol...
Price:15 €(Tax included)
Register or login

Published on: 12/02/2020
Next
Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine
M.P. Sáenz-Navajas, LAAE, Univ. de Zaragoza, Spain
La micro-oxygénation (Mox) appliquée après la fermentation malolactique (FML) vise à induire un vieillissement accéléré du vin afin d'anticiper sa mise sur le marché. Dans des conditions idéales,
Price:15 €(Tax included)
Register or login

Published on: 11/25/2020
Next
Facing climate change: effects of inactivated yeast extracts on the ripening of cv. Sangiovese
Chiara Pastore, DISTAL, Università di Bologna, Italy
In recent years, ongoing climate change has increasingly led in the wine-growing areas of Emilia-Romagna to seasons characterized by ever higher maximum temperatures and frequent heat waves. The cv...
Price:15 €(Tax included)
Register or login

Published on: 11/24/2020
Next
Wine authenticity based on High Resolution Melting
Paula Martins-Lopes, University of Tras-os-Montes and Alto Douro, BioISI, Portugal
Wine authenticity is a major concern worldwide, with around 5% of the wines being mislabeled and sold in secondary markets. Thus, methods suitable to combat some fraudulent practices in the wine se...
Price:15 €(Tax included)
Register or login

Published on: 11/02/2020
Next
Bio-protection in oenology: a real alternative to sulphites?
Hervé Alexandre, Université de Bourgogne, France
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
Price:15 €(Tax included)
Register or login

Published on: 11/02/2020
Next
Investigations of the effects of ultrasound on thiol precursors of grapes
Tomas Roman, Fondazione Edmund Mach
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
Price:15 €(Tax included)
Register or login

Published on: 10/22/2020
Next
Effect of the addition of bee pollen to white grape must during alcoholic fermentation
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of ...
Price:15 €(Tax included)
Register or login

Published on: 10/08/2020
Next
The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production
Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
Price:15 €(Tax included)
Register or login

Published on: 10/08/2020
Next
Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions
Encarna Gomez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
Price:15 €(Tax included)
Register or login

Published on: 09/22/2020
Next
Impact of fermentation parameters on the kinetics of fermentative aromas synthesis
Jean-Roch Mouret, INRA (F) - Enoforum 2019
INRA in Montpellier in collaboration with INRA in Pech Rouge has developed a new method of analysis that allows to monitor in real time the kinetics of production of fermentative aromas, allowing t...
Published on: 09/21/2020
Next
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: 07/23/2020
Next

Page 1 of 14

1 2 3 4 ››

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics