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 the presentation held at Enoforum 2022
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...
Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 3)
How to estimate the harvest yield, also in the case of terraced vineyards and taking into account climate change? How can you better manage logistics, taking into account the risks associated with ...
Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 2)
How to improve your fermentation, including for sparkling wines, from a distance? How to follow the ageing process without being present in the cellar? How to improve quality control? How to optimise
Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
Javier TARDAGUILA, Televitis Research Group, University of La Rioja, Spain
Winegrowers are facing major challenges caused by climate change, labour shortages and rising production costs. In recent years there has been considerable development and experimentation with non-...
Emilio CELOTTI, University of Udine, Italy | Andrea MONTAGNER, EVER
The need to replace animal gelatines with an alternative that offers the same level of efficiency is an extremely relevant issue, which also coincides with the need for increasingly sustainable win...
Toni CORDENTE, Australian Wine Research Association (AWRI), Australia
Across the wide range of commercial yeast strains available to winemakers, there is substantial variation in their production of aroma compounds. Some desirable compounds are not typically produced...
Maret DU TOIT, Stellenbosch University; Elda LERM, Anchor Oenology, South Africa
Which type of lactic acid bacteria to use, Oenococcus oeni or Lactobacillus plantarum, is not important as both convert malic acid to lactic acid. The key point is that they both add value by contr...
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