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Applications of Chitosan during the harvest
Recording of the webinar held by Luis Cotanda
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
Published on: 08/06/2021
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Focus on dried fruit aroma and key odorants of French Syrah of the northern Rhone valley
Alexandre Pons, ISVV; Olivier Geffroy, Ecole d'Ingénieurs de PURPAN
Two more interesting short speeches from the first Enoforum Web Conference, where the results of research the origin of the dried fruit flavors and key odorants of French Syrah wines from the north...
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Published on: 09/14/2021
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IOF2020 new Internet of Things technologies at the service of wine technicians
Video Extracts from the Grape&Wine IOF2020 webinar
In this video you can see some of the presentations from the international webinar held last December, which gave an overview of the concrete solutions that these technologies offer to...
Published on: 09/14/2021
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Grape ripeness assessment and initial processing of grapes
Infowine Focus
A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
Published on: 09/08/2021
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Innovative solutions for the prediction of fungal diseases in grapevine
Recording of the webinar dedicated to the innovation project VITICAST
La optimización de la producción y el cultivo sostenible de la vid a través de la innovación en el manejo de enfermedades fúngicas de mayor incidencia (mildiu, oídio y botritis) es el objetivo del ...
Published on: 09/07/2021
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Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
Published on: 09/06/2021
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Fermentations and oenological solutions to raise or lower acidity, control microbial threats, and stimulate yeast’s potential
Infowine Focus
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Published on: 09/01/2021
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Applications of Chitosan during the harvest
Recording of the webinar held by Luis Cotanda
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
Published on: 08/06/2021
Next
Selection of Yeasts and Fermentation Conditions for the Production of Sauvignon Blanc Wines
Anne Flesch, Fermentis; Marie-Charlotte Colosio, Institut Français de la Vigne et du Vin
Winemakers are looking for more balanced fruitiness and greenness in their Sauvignon Blanc coming from the fermentation process in order to maximize consumer’s attraction. The choice of yeast strai...
Published on: 07/28/2021
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Redox potential: management and control in the winery
Recording of the webinar held by Rebeca Lapuente
The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enablin...
Published on: 07/21/2021
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Estimating the oxidability of wines quickly with analytical methods and voltammetry
Video of a case study in Tuscany on various viticultural practices - Oxyless project
The evaluation of the oxidability of wines - red, sparkling white or rosé from Sangiovese grapes - in relation to different viticultural and oenological practices applied, insights on voltammetric ...
Published on: 07/14/2021
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Using proteases to achieve protein stability in wines
Matteo Marangon, University of Udine; Remi Schneider, Oenobrands
Two speeches linked to wine stability, in particular focused on protein stability, extracted from the first Enoforum USA
Published on: 07/07/2021
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The importance of measuring redox potential in wines
Federico Casassa, California Polytechnic University, Marcia Torres, Matanza Creek Winery
The redox potential, or electrochemical potential, provides data on the oxide-reduction process, indicating whether the species found in it are in an oxidized or reduced state. The electrochemical ...
Published on: 06/23/2021
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Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life
P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive
This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant eno...
Published on: 06/16/2021
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Precision viticulture and DSS systems to tackle climate change
M. Gatti, Catholic University S.C. Piacenza; T. Southey, University of Stellenbosch; X. Delpuech, Institut Français de la Vigne et du Vin (IFV)
The technical and economic potential of the selective harvest, climatic projections for ripening and harvest dates, and precision spraying solutions.
Published on: 06/15/2021
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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
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