Video Extract from "Energy Saving Technologies in Winemaking"
n this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid, explains the principles of ultrasound technology and effects of ultrasounds in extra...
Video Extract from “Bottling for long shelf-life: New findings on how to bring your wine in the best conditions to consumers” webinar
In this video Prof. Maurizio Ugliano of the University of Verona explains the oxidation cascade and the consequences for wine aroma and wine shelf-life
Video Extract from “Is it possible to express varietal thiols in red wines?” webinar
In this video, Marco Li Calzi, wine consultant and former Professor of Oenology, explains different mechanisms of formation of aroma compounds and in which cases a light sulphitation is appropriate...
Video Extract from the “Performing Cleaning & Water Saving: Experimental Data And Good Practices” webinar
In this video, Vincenzo Gerbi, full Professor of Oenology of the University ot Turin (Italy) explains the six phases of the sanitation procedure for bottling machines
Recording of the webinar dedicated to the innovation project VITICAST
The aim of the VITICAST project is to optimise the production and sustainable cultivation of vines through innovation in the management of the most common fungal diseases (downy mildew, powdery mil...
Laurent Audeguin, IFV French Vine and Wine Institute
Climate change, reduction of pesticides, diversity, preservation of the patrimony are priorities for the research sector. Improvement of grapevine plant material through selection or hybridization is
Carlos F. Gonzalez, Texas A&M University; Anika Kinkhabwala, A&P Inphatec
A break-through technology developed exclusively for viticulture that protects growing vines under disease pressure, or as a curative after disease symptoms become visible specific to Pierce’s Dise...
Andrew Clark, Charles Sturt University; Jasha Karasek, Enartis USA
How to measure Cu in wine using methods that is possible for any winery to do? This presentation will shed light on this topic, as well as focus on winery scale trial results for canned wine produc...
Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
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...
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
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.
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...
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...
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 ...
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