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...
Recordings of the webinar organised by the Chair Denis Dubourdieu
What are the components that cause the sweet sensation not related to sugars and how can they be controlled? How to interpret the aromatic richness of wines? How to predict the effects of climate c...
Ricardo JURADO, Technical and R+D+i Director Agrovin, Belén Bautista ORITÍN, University of Murcia
In recent years, the winemaking industry has undergone a great evolution, introducing technologies and products with the aim of optimising and making processes more profitable, as well as achieving a
Fabio MENCARELLI, Pisa University | Beatriz PANIAGUA ORTÍZ, González Byass Group
How to transform any tank into a quality fermenting tank? What is fluid racking? What about maceration with a broken cap? How to drastically reduce manpower, energy, washing water, time and operati...
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
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