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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Aging on lees time reduction of a Chardonnay wine by electroporation
Juan Manuel Martínez, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
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Published on: 14/11/2018
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Zoning vineyards by NDVI data from unmanned aerial vehicles (UAVs) and mapping variability of the vineyards in Ontario, Canada
Hyun-Suk Lee, CCOVI, Brock University (CA)
VIDEO SEMINAR ENOFORUM 2017: The hypothesis of this research is that the maps based on remotely-sensed images would create clear zones of different vigor, yield, water status, winter hardiness and ...
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Published on: 11/10/2018
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BIOPROTECTION-KEEP IT GREAT
Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms.
Published on: 10/10/2018
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Phytosterol in grape solids: composition and impact on alcoholic fermentation
Erick Casalta, INRA UMR 1083 SPO, Montpellier (F)
VIDEO SEMINAR ENOFORUM 2017: The objective of the study aimed to better know the sterols composition and content of the grape solids and to determine their impact on the liquid-phase alcoholic ferm...
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Published on: 27/09/2018
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Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes
Eduardo Dellacassa, DQO-CYTAL, Universidad de la República del Uruguay (UY)
VIDEO SEMINAR ENOFORUM 2017: The aroma of the wine depends on the variety, vinification and aging, being the secondary metabolites of the grape responsible for the varietal character of the wines. In
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Published on: 13/09/2018
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Minitubes: revolutionary tehnology for the use of enological coadjuvants
Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach
VIDEO SEMINAR ENOFORUM 2017: nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection...
Published on: 27/08/2018
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Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
Alberto Acedo, Biomemakers
Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
Published on: 26/07/2018
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BluAgri research is designed to reactivate the soil microbiome, the BluVite development and the effects on the vineyard
Martina Broggio, BluAgri Technical Director
Martina Broggio, BluAgri Technical Director, introduces the development of a new technology aimed to the stimulation of the soil microbiome.
Published on: 25/07/2018
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“Yeast-Total Enhancement Advanced Method“: a system integrated management of wine yeasts
Paolo Antoniali, Italiana Biotecnologie; Raffaele Lopreiato, Dipartimento di Scienze Biomediche, Università di Padova
This seminars illustrate a Supply Chain Management model, which consists of all the activities that aim to guarantee the quality of a specific good throughout the production process and he uses yeast
Published on: 16/07/2018
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Modelling of phenol distribution and oxygen permeation of oak casks
Antonio Tirelli, Università di Milano, Italy
Video seminar Enoforum 2017: The aims of this research were to evaluate the distribution of phenols released from wood and the permeability of oxygen of the wood.
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Published on: 15/07/2018
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Stability of SO2: recent observations and practical implications
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
Published on: 12/07/2018
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The Tuscan results on quercetin presented in Montalcino
Antonino Tranchida (Col d’Orcia), Annalisa Romani (Università di Firenze), Michel Moutounet (INRA-ENSAM), Francesca Borghini e Stefano Ferrari (ISVEA)
The formation of quercetin sediments in Tuscan Sangiovese wines is the subject of QUESTAB, a two-year innovation project co-funded by the Tuscany Region as part of the sub-measure 16.2 of the 2014-...
Published on: 30/06/2018
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The organization of wine aroma and its evolution during time
Luigi Moio, Università di Napoli ‘Federico II’ (I)
VIDEO SEMINAR ENOFORUM 2017: The volatile compounds identified in wine are slightly over a thousand, but not all of those are really aromatic nor involved in the wine aroma. This presentation tries...
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Published on: 27/06/2018
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An innovative method to identify the wine dilution
Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
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Published on: 26/06/2018
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Wine-Oxygen-Antioxidants: How to address more effectively the winemaker choices
Panagiotis ARAPITSAS, Dipartimento di Qualità Alimentare e Nutrizione, Fondazione Edmund Mach San Michele all’Adige
Finalist of the International SIVE OENOPPIA awards 2017: this video describes the role of different metabolites in the sulfonation reactions and shows how a better knowledge of such mechanisms can ...
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Published on: 21/06/2018
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