» Video

Video

New 4.0 laboratory technology for the tartaric stability of wines
SmartCheck® by Ju.Cla.S.
Intuitive and versatile laboratory instruments to obtain accurate results on the tartaric stability of wines and to interface with corporate systems according to Industry 4.0 principles.
Published on: 04/30/2021
Next

Page 1 of 15

1 2 3 4 ››

Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color
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.
Price:27 €(Tax included)
Register or login

Published on: 05/12/2021
Next
Yeast Biocapsules - a completely natural yeast immobilization technique for wine production
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems.
Price:15 €(Tax included)
Register or login

Published on: 05/11/2021
Next
Techniques and products in harmony with sustainable viticulture
Video clip from Enoforum Web Conference - Eleonora Cataldo, Univ.Firenze; William Antonio Petrucci, CREA-VI; Giovanni Mian, Univ. Udine
Over-use of pesticide, fertilizer, and heavy machinery combined with the consequences of climate change result in challenges to sustainable and biological management of vineyards. Three videos on new
Price:27 €(Tax included)
Register or login

Published on: 05/06/2021
Next
Grapevine response to variable rate nitrogen fertilisation
Presentation by Prof. Stefano Poni at ENOFORUM Web Conference 2020
In his keynote speech during Enoforum web, Stefano Poni, from the Univ. Cattolica del Sacro Cuore, presents the results obtained in a medium-term study aimed at verifying the effectiveness of varia...
Price:47 €(Tax included)
Register or login

Published on: 04/22/2021
Next
IoT technologies to monitor vine and grape health and vigour
Extract from the Grape & Wine IOF2020 webinar
New potential tools to monitor the health of the vine, measure phenology, vigour and estimate yield. Simplify daily vineyard work by using Process2Wine, an intelligent solution for viticulture and ...
Published on: 04/11/2021
Next
Technology to recover and modulate the aromas lost during alcoholic fermentation
Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
Price:27 €(Tax included)
Register or login

Published on: 04/11/2021
Next
Ultrasound-assisted extraction of anthocyanins and polyphenolic compounds in red lees
Pau Sancho Galán, Universidad de Cádiz, España
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for re-use in food and nutraceutical matri...
Price:15 €(Tax included)
Register or login

Published on: 04/11/2021
Next
Chitosan applications in vineyards and effects on gene expression
Rupesh Singh, Centro de Química de Vila Real, Portugal
Chitosan is an environmentally friendly active molecule with many applications for agriculture. However, its mode of action is not well known. This work analyses phenolic compounds, antioxidant pot...
Price:27 €(Tax included)
Register or login

Published on: 04/08/2021
Next
Use of cold plasma at atmospheric pressure to remove Brettanomyces from oak barrels
Lucía González-Arenzana, Instituto de Ciencias de la Vid y el Vino (ICVV)
The maintenance and sanitation of oak barrels has become a fundamental task in the winemaking industry. This research is part of a project investigating the application of cold plasma at atmospheri...
Price:27 €(Tax included)
Register or login

Published on: 03/25/2021
Next
Modulation at the periphery: what is the nose telling the brain
Stuart Firestein, Columbia University, USA
Utilizing a new technique in microscopy to monitor the activity of sensory neurons in the nasal epithelium of genetically altered mice, we find that a given odor species can act to activate, inhibi...
Price:47 €(Tax included)
Register or login

Published on: 03/24/2021
Next
Bark and grape microbiome of Vitis vinifera: impact of geographic patterns and agronomic management
Tiziana Nardi, CREA – Viticulture and Enology Research Centre, Italy
The first study of the epiphytic bacterial community of vine bark and its relationships with grape microbiota through the use of next-generation sequencing. Two Italian wine appellations explored the
Price:27 €(Tax included)
Register or login

Published on: 03/24/2021
Next
Measuring water potential: when, where and why?
Luis Gonzaga Santesteban, Universidad Pública de Navarra, Spain
Water potential is considered to be the “gold-standard” measure for plant water status determination. However, there are some discrepancies on how and at what time of the day water pote...
Price:27 €(Tax included)
Register or login

Published on: 03/16/2021
Next
Recent advancements on the light-struck taste in white wine
Daniela Fracassetti, Università degli studi di Milano, Italy
Aware of the reaction that generates the compounds responsible for LST in our white wines, when exposed to light, how can we further prevent this fault? Ever wondered which antioxidant compounds ca...
Price:27 €(Tax included)
Register or login

Published on: 03/09/2021
Next
Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors
Yohanna Alegre, LAAE, Universidad de Zaragoza, Spain
Sulfur plays an important role in many metabolisms, it is really important for yeast growth and fermentation metabolism, and can affect the production of many volatile compounds. In this video semi...
Price:27 €(Tax included)
Register or login

Published on: 03/08/2021
Next
Sterilizing with Pulsed Light
Antonio Morata, Polytechnic University of Madrid
Pulsed light (PL) is a non-thermal antimicrobial technology which can be used in processing grapes to reduce initial microbiota, control alterations caused by fungi, yeasts or bacteria, as well as ...
Price:27 €(Tax included)
Register or login

Published on: 03/04/2021
Next

Page 1 of 15

1 2 3 4 ››

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