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...
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...
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
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...
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...
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
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 ...
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...
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...
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
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...
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...
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...
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...
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...
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