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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
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Published on: 17/02/2019
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Vineyard techniques of canopy management to mitigate the effects of global warming
Fernando Martínez de Toda, ICVV, Universidad de La Rioja
The general objective of this work was to evaluate the effects of different viticultural techniques of vegetation management on the characteristics of grapes and, more specifically and in relation to
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Published on: 19/03/2019
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Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices
Panagiotis Arapitsas, Fondazione Edmund Mach (ITA)
Both oxygen and antioxidants are crucial in winemaking and a good enologist has to find the optimum equilibrium to produce quality wines. In the winery oxygen can be easily managed, but it is trick...
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Published on: 19/03/2019
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Effect of irrigation on grapes maturation
Markus Keller, Washington State University (USA)
VIDEO SEMINAR ENOFORUM 2018: availability is a growing problem worldwide due to climate change. Potential solutions, such as rain or irrigation, are viewed with fear by grape growers because of their
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Published on: 04/03/2019
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Effect of the type of preferred wine on the hedonic and emotional response of consumers
María Mora Gijón; Polytechnic University of Madrid - Basque Culinary Center, San Sebastián, Spain
VIDEO SEMINAR ENOFORUM 2018: the hedonic and emotional responses can be strongly conditioned by wine consumption preferences. This effect, however, does not completely condition the hedonic and aff...
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Published on: 04/03/2019
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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence the
Price:15 €(Tax included)
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Published on: 17/02/2019
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Reactivation of basic functionalities of oak barrels through regeneration
María del Alamo Sanza, Grupo UVaMOX – Universidad de Valladolid; Antonio Palacios García, Laboratorios Excell Ibérica, Spain
VIDEO SEMINAR ENOFORUM 2018: the ageing of wines in barrels different phenomena occur within the barrels which are defined by the impregnation of wood with wine, this is what causes the usual losse...
Published on: 16/02/2019
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Good practices for bulk and bottled wine trading
Simon Nordestgaard, Australian Wine Research Institute
VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
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Published on: 30/01/2019
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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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The influence of mitochondrial DNA in wine production
Alexandra Verspohl, Università di Modena e Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: in improvement programmes of wine yeasts the impact of mitochondrial DNA (mtDNA) on the functionality of the cell was usually neglected. Nevertheless, it is an importan...
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Published on: 07/01/2019
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Grapevine xylem adaptation to drought studied by reflectance spectroscopy
Laura Rustioni, DISAA, Università di Milano (I)
VIDEO SEMINAR ENOFORUM 2017: models were developed to predict the expected drought tolerance score. Furthermore, a method based on reflectance spectroscopy was developed to obtain a xylem hydrophob...
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Published on: 07/01/2019
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The microbial signature of terroir as a biomarker of vine health and wine quality
Ignacio Belda, Complutense University of Madrid, Spain
VIDEO SEMINAR ENOFORUM 2017: the aim of this work is to develop an intelligent platform useful for both winegrowers and winemakers to understand the microbiological reasons of their risks and probl...
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Published on: 17/12/2018
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Evolutionary strategies to develop high-Glutathione yeast strains for winemaking
Tommaso Bonciani, University of Modena and Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: The obtainment of yeast strains capable of producing high amounts of this molecule during the fermentation is highly desirable, as such a strain would drastically reduc...
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Published on: 17/12/2018
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Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism
Ricardo Chagas, LAQV Requimte, Universidade Nova de Lisboa (POR)
VIDEO SEMINAR ENOFORUM 2018: a new model is proposed by this research group which is mainly based on the experimental identification of sulfur dioxide as the non-proteinaceous factor that induces w...
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Published on: 11/12/2018
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The OIV and its strategic role facing to the new oenological practices
Jean-Claude Ruf, International Organisation of Vine and Wine
Jean-Claude Ruf, Scientific Coordinator of the OIV, in the talk given on the occasion of Enoforum 2018 describes the strategic role of the OIV in the face of new oenological practices, listing the ...
Published on: 10/12/2018
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Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine
Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València
VIDEO SEMINAR ENOFORUM 2018: This immobilization system is suitable to be used with other yeasts and bacteria for different winemaking processes (alcoholic or malolactic fermentations).
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Published on: 29/11/2018
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