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Influence of the electrochemical potential in oenology
Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
Published on: 07/07/2020
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Glycosidic aroma precursors: importance for wine and sparkling wine
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
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Published on: 19/02/2020
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Inactivated yeasts: production and technological characteristics
Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
Published on: 17/02/2020
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Application of UV-C light for preventing the light-struck taste in white wine
Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanthiol and dimethyl sulfde responsible for like-c...
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Published on: 30/01/2020
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Grapevine Breeding: current status and future perspectives
Reinhard Töpfer, JKI -Institute for Grapevine Breeding, Geilweilerhof, Germany
Biotic and abiotic stresses are the driving forces for breeding resistant and more site adapted grapevine cultivars. Progress in cross breeding can be observed in today´s new grapevine cultiv...
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Published on: 16/01/2020
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The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine
Matteo Marangon, DAFNAE, Università di Padova, Italy
Given the importance of foamability in sparkling wines, a significant body of research has been conducted in an attempt to further understand the processes underpinning foam formation, with a view to
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Published on: 18/12/2019
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How can grapevine physiology contribute to a sustainable wine production in a changing climate?
Manuela CHAVES, Instituto de Tecnologia Química e Biológica. Univ. Nova de Lisboa, Portugal
Grapevine physiology made major contributions to improve vineyard management and wine quality over the last decades. Pioneering work, studying carbon uptake and light interception by grapevine canopy
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Published on: 09/12/2019
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Potentiality of the cyclic voltammetry for the assessment of the wine evolution
Piergiorgio Comuzzo, DI4A, Università di Udine (I)
The voltammetric approach has allowed to discriminate wines made of various variety as well as to find existing correlation between voltammograms and the oxygen consumption or the wine resistance t...
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Published on: 27/11/2019
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Wine yeasts: from evolutionary history to industrial applications
Sylvie Dequin; INRA, Montpellier SupAgro, France
Yeasts from the Saccharomyces complex have been used for millennia for the production of fermented food and alcoholic beverages. The availability of large genomic datasets during the past decade ha...
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Published on: 13/11/2019
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Managing and protecting soil in the vineyard: experience of the Soil4Wine LIFE+ project
Prof. Stefano Poni, DI.PRO.VE.S., Università Cattolica del Sacro Cuore di Piacenza, Italy
At the XII edition of the technical-scientific Congress of the wine sector ENOFORUM, held in Vicenza from 21 to 23 May 2019, a session was dedicated to the presentation of the progress and the firs...
Published on: 11/11/2019
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Wine & Wood between Science, Technology and Market
Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
Published on: 06/11/2019
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Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
Antonio Morata, ETSIAAB, Universidad Politécnica de Madrid, Spain
Winner of the SIVE OENOPPIA Awards 2019: UHPH treatment led to the total elimination of grape microorganisms considering an initial population of 6-log CFU/mL of wild yeasts and fungi, and approxim...
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Published on: 19/09/2019
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Wine grape quality assessment using hyperspectral imaging – a predictive analytics comparison framework
Véronique Gomes; CITAB, Universidade de Trás-os-Montes e Alto Douro, Portugal
The wine industry has been striving to achieve differentiation in their products and to improve their in- trinsic quality and consistency. Ensuring quality involves harvesting grapes at the optimal...
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Published on: 17/09/2019
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Near-infrared spectroscopy and hyperspectral imaging: non-invasive and rapid techniques to determine the composition of intact grapes
Maria P. Diago, ICVV, Universidad de La Rioja, CSIC
In the last decade, the use of non-invasive technologies to characterize nutritional, physiological or grape composition parameters has grown considerably in vitiviniculture. NIR spectroscopy and h...
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Published on: 03/09/2019
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Enhancing minor cultivars in a context of climate change
Tommaso Frioni, DI.PRO.VE.S., Università Cattolica del Sacro Cuore di Piacenza
The session "Broadening and improving varietal biodiversity in the "Colli Piacentini" wine district" of the ENOFORUM 2019 congress was dedicated to the presentation of the progress and results of ...
Published on: 23/08/2019
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From Ervi the new opportunities for the viticulture of "Colli Piacentini" wine district
Matteo Gatti, DI.PRO.VE.S., Università Cattolica del Sacro Cuore di Piacenza
During the session "Broadening and improving varietal biodiversity in the "Colli Piacentini" wine district" of ENOFORUM 2019 congress, Prof. Gatti presented Ervi, a variety obtained in the '70s fro...
Published on: 08/08/2019
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