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  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024
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  • What is the microbiologial action of fumaric acid?
    Video Extract from Pierre Louis Teissedre's presentation at Enoforum
    What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
    Published on: 11/05/2023
  • Counteract ripening advancement and asynchrony
    Video extract from "Designing and managing a sustainable vineyard in a climate change scenario"
    While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change:...
    Published on: 10/24/2023
  • Oxido-reduction mechanisms and their implication on wine aroma of special wines
    Video Extract from Philippe Darriet's presentation at Macrowine
    There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too.
    Published on: 10/18/2023
  • Optimum and defected bottle aging
    Video extract from "Wine longevity and shelf-life"
    When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging. What are the threee stages of optimum bot...
    Published on: 10/10/2023
  • Mercaptans: nature, origin and evolution of these reduction compounds
    Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
    Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
    Published on: 09/26/2023
  • Procedure of vinification for a "low sulfite" white without MLF
    Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
    Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
    Published on: 09/19/2023
  • Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products such
    Published on: 09/06/2023
  • Advanced process control for modern oenology
    Giuseppe Floridia, PARSEC | Lisa Granchi, University of Florence | Andrea Uliva, PARSEC
    Recordings of the module run in collaboration with Parsec held during Enoforum Italia 2023 from May 16-18, 2023
    Published on: 07/26/2023
  • Diversity and the sensorial identity of white wines
    DWines - Knowing and enhancing identities of Italian white wines
    Recordings of the DWines project presentation: development goals and conclusions. Held during Enoforum Italia 2023 from May 16-18, 2023.
    Published on: 07/20/2023
  • Improving the impact of winemaking practices: the synergy between products and technologies
    Gianmaria Zanella, Enologica Vason | Piergiorgio Comuzzo, University of Udine | Federico Giotto, Giotto Consulting
    Recordings of the module run in collaboration with Enologica Vason held during Enoforum Italia 2023 from May 16-18, 2023
    Published on: 07/20/2023
  • Winemaking Eco-Resilience
    Recordings of the 3 webinars on: Sustainable covercropping + Territorial Identity + Wine Blockchain
    Following You'll find the recordings of 3 webinars:
    Published on: 07/14/2023
  • Technological aspects in the expression of varietal identity of Italian white wines
    DWines - Knowing and enhancing identities of Italian white wines
    At Enoforum 2023, the preliminary results of the D wines project - Diversity of Italian White Wines - "Knowing and Enhancing the Identity and Diversity of Italian White Wines," a project tha
    Published on: 07/13/2023
  • Multi-disciplinary experimental model for the characterization of the "fermentation" system
    Paolo Capra, Ever Srl | Paolo Antoniali, Italiana Biotecnologie Srl | Marco Roverso, University of Padua | Nicola Biasi, Nicola Biasi Consulting
    Recordings of the module run in collaboration with Ever held during Enoforum Italia 2023 from May 16-18, 2023
    Published on: 07/12/2023
  • The varietal compositional traits of Italian white wines
    DWines - Knowing and enhancing identities of Italian white wines
    On the occasion of Enoforum 2023, the preliminary results of the project D wines - Diversity of Italian White Wines - "Knowing and Enhancing Identity and Diversity of Italian White Wines" we
    Published on: 07/06/2023
  • "Prise De Mousse" with a shortened 1-step yeast starter preparation
    Richard Marchal | Biochemistry molecular Biology, URCA, Reims - France
    The "prise de mousse (PDM)" or secondary fermentation is the phase that allows a base wine to become effervescent or sparkling. It requires the preparation of the "pied de cuve (PDC)&qu
    Published on: 07/05/2023
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