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Published on: 06/09/2016
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Prospects for change in Rioja DOCa vineyards under climate change scenarios
María Concepción Ramos, Universidad de Lleida, Spaim
The objective of this work was to analyze the potential effect of climate change on the phenology and grape composition of Tempranillo and Garnacha varieties grown in DOCa Rioja (Spain). The phenol...
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Published on: 03/12/2020
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Wine Color Stability - 5 practical tips on how to improve it
recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
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Published on: 30/11/2020
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Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine
M.P. Sáenz-Navajas, LAAE, Univ. de Zaragoza, Spain
La micro-oxygénation (Mox) appliquée après la fermentation malolactique (FML) vise à induire un vieillissement accéléré du vin afin d'anticiper sa mise sur le marché. Dans des conditions idéales,
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Published on: 25/11/2020
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Facing climate change: effects of inactivated yeast extracts on the ripening of cv. Sangiovese
Chiara Pastore, DISTAL, Università di Bologna, Italy
In recent years, ongoing climate change has increasingly led in the wine-growing areas of Emilia-Romagna to seasons characterized by ever higher maximum temperatures and frequent heat waves. The cv...
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Published on: 24/11/2020
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Bio-protection in oenology: a real alternative to sulphites?
Hervé Alexandre, Université de Bourgogne, France
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
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Published on: 02/11/2020
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Wine authenticity based on High Resolution Melting
Paula Martins-Lopes, University of Tras-os-Montes and Alto Douro, BioISI, Portugal
Wine authenticity is a major concern worldwide, with around 5% of the wines being mislabeled and sold in secondary markets. Thus, methods suitable to combat some fraudulent practices in the wine se...
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Published on: 02/11/2020
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Investigations of the effects of ultrasound on thiol precursors of grapes
Tomas Roman, Fondazione Edmund Mach
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
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Published on: 22/10/2020
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Effect of the addition of bee pollen to white grape must during alcoholic fermentation
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of ...
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Published on: 08/10/2020
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The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production
Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
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Published on: 08/10/2020
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Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions
Encarna Gomez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
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Published on: 22/09/2020
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Impact of fermentation parameters on the kinetics of fermentative aromas synthesis
Jean-Roch Mouret, INRA (F) - Enoforum 2019
INRA in Montpellier in collaboration with INRA in Pech Rouge has developed a new method of analysis that allows to monitor in real time the kinetics of production of fermentative aromas, allowing t...
Published on: 21/09/2020
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Malolactic fermentation: knowledge versus practice
Maret Du Toit, Stellenbosch University - Elda Lerm, Anchor Yeast
The knowledge, objectives and management of malolactic fermentation (MLF) have evolved greatly in recent years. Until very recently, Oenococus oeni was the main microorganism responsible and its only
Published on: 23/07/2020
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The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties
Andrew Reynolds, Cool Climate Oenology and Viticulture Institute, Brock University (CDN)
An undesirable note called “floral taint” has been detected in red wines in North America caused by large volumes of frozen leaves and petioles [materials-other-than- grapes (MOG)] intr...
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Published on: 22/07/2020
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Use of BCAs for effective control of Botrytis cinerea in vineyards
Giorgia Fedele, Universita Cattolica del Sacro Cuore, Italy
Botrytis bunch rot (BBR) – caused by Botrytis cinerea – is usually managed by a routine application of fungicides at: (A) fowering; (B) pre-bunch closure; (C) veraison and (D) pre-harve...
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Published on: 21/07/2020
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A new life for winemaking lees: from waste to photovoltaics
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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Published on: 16/07/2020
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