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The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile
Maria Reyes Gonzalez-Centeno, ISVV; Giorgia Perpetuini, University of Teramo
Ttwo more very interesting short speeches from the first Enoforum Web Conference, where the results of research on the use of alimentary films and chips in wines, with the overall goal of improving...
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Published on: 07/28/2021
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Selection of Yeasts and Fermentation Conditions for the Production of Sauvignon Blanc Wines
Rewatch the module of Fermentis held at Enoforum USA
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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New varieties for obtaining low alcoholic wines and characterization of one of the largest collection of grapevine rootstocks
Rocio Gil Muñoz, Murcian Institute of Agriculture and Food Research and Development; Gabriella De Lorenzis, University of Milan
Two more very interesting short speeches from the first Enoforum Web Conference, the first of which shows how new hybrids obtained from Monastrell variety can help to achieve low alcoholic wines, and
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Published on: 07/20/2021
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Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions
Silvia Motta, CREA; Adeline Vignault, University of Bordeaux-ISVV; Ignacio Ontañón, University of Zaragoza
We offer you three more very interesting short speeches from the first Enoforum Web Conference, where the results of research on phenolic compounds, their properties and which metabolomic changes t...
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Published on: 07/14/2021
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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 Web Conference held 23-25 February 2021
Published on: 07/07/2021
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Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines
Jose Luis Aleixandre-Tudo, University of Stellenbosch; Arianna Ricci, University of Bologna; Paola Piombino, University Federico II di Napoli
Here are three more interesting short speeches from the first online Enoforum Web Conference, where research results were presented in relation to studies on phenolic compounds
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Published on: 06/30/2021
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Malolactic fermentation in sparkling and red wines: new advances
Two Video presentations from Enoforum Web Conference 2021 by Sergi FERRER - Universitat de València, Spain, and Santiago BENITO
Video presentations on innovative malolactic fermentation techniques; one addresses sparkling wines and one focuses on red wines from warm regions.
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Published on: 06/28/2021
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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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Artificial intelligence (AI) helps face the adversities of climate change and gives an early and accurate forecast of vineyard yields
Sigfredo Fuentes, University of Melbourne, Australia; José Cuevas-Valenzuela, Centro di Ricerca e Innovazione Viña Concha y Toro, Chile
In the following videos related to the topic of artificial intelligence (AI), we propose two very interesting interventions by Research Groups specialized in Digital Agriculture, Food and Wine.
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Published on: 06/03/2021
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Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)
Extracting yeast mannoproteins and using ultrasound to accelerate aging on lees.
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Published on: 05/26/2021
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$Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must$
Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must
Andrea Natolino, University of Udine; Robert Dambergs, Charles Sturt University; Laura Rustioni, University of Salento
Presentations of three works from the Enoforum Web Conference 2021
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Published on: 05/22/2021
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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.
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Published on: 05/12/2021
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