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Yeast Biocapsules - a completely natural yeast immobilization technique for wine production
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems.
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Published on: 05/11/2021
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Techniques and products in harmony with sustainable viticulture
Video clip from Enoforum Web Conference - Eleonora Cataldo, Univ.Firenze; William Antonio Petrucci, CREA-VI; Giovanni Mian, Univ. Udine
Over-use of pesticide, fertilizer, and heavy machinery combined with the consequences of climate change result in challenges to sustainable and biological management of vineyards. Three videos on new
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Published on: 05/06/2021
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Resistance of V. vinifera to Flavescence dorée, Plasmopara viticola and Botrytis cinerea
Video clip from Enoforum Web Conference - Presentations by Nadia Bertazzon, Silvia Toffolatti and Gicele Sbardelotto
Three videos presenting research regarding developments in the prevention of Flavescence dorée, downy mildew, and Botyris cinerea.
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Published on: 04/28/2021
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Grapevine response to variable rate nitrogen fertilisation
Presentation by Prof. Stefano Poni at ENOFORUM Web Conference 2020
In his keynote speech during Enoforum web, Stefano Poni, from the Univ. Cattolica del Sacro Cuore, presents the results obtained in a medium-term study aimed at verifying the effectiveness of varia...
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Published on: 04/22/2021
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Ultrasound-assisted extraction of anthocyanins and polyphenolic compounds in red lees
Pau Sancho Galán, Universidad de Cádiz, España
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for re-use in food and nutraceutical matri...
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Published on: 04/11/2021
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IoT technologies to monitor vine and grape health and vigour
Extract from the Grape & Wine IOF2020 webinar
New potential tools to monitor the health of the vine, measure phenology, vigour and estimate yield. Simplify daily vineyard work by using Process2Wine, an intelligent solution for viticulture and ...
Published on: 04/11/2021
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Technology to recover and modulate the aromas lost during alcoholic fermentation
Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
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Published on: 04/11/2021
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Chitosan applications in vineyards and effects on gene expression
Rupesh Singh, Centro de Química de Vila Real, Portugal
Chitosan is an environmentally friendly active molecule with many applications for agriculture. However, its mode of action is not well known. This work analyses phenolic compounds, antioxidant pot...
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Published on: 04/08/2021
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Use of cold plasma at atmospheric pressure to remove Brettanomyces from oak barrels
Lucía González-Arenzana, Instituto de Ciencias de la Vid y el Vino (ICVV)
The maintenance and sanitation of oak barrels has become a fundamental task in the winemaking industry. This research is part of a project investigating the application of cold plasma at atmospheri...
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Published on: 03/25/2021
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Modulation at the periphery: what is the nose telling the brain
Stuart Firestein, Columbia University, USA
Utilizing a new technique in microscopy to monitor the activity of sensory neurons in the nasal epithelium of genetically altered mice, we find that a given odor species can act to activate, inhibi...
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Published on: 03/24/2021
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Bark and grape microbiome of Vitis vinifera: impact of geographic patterns and agronomic management
Tiziana Nardi, CREA – Viticulture and Enology Research Centre, Italy
The first study of the epiphytic bacterial community of vine bark and its relationships with grape microbiota through the use of next-generation sequencing. Two Italian wine appellations explored the
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Published on: 03/24/2021
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Measuring water potential: when, where and why?
Luis Gonzaga Santesteban, Universidad Pública de Navarra, Spain
Water potential is considered to be the “gold-standard” measure for plant water status determination. However, there are some discrepancies on how and at what time of the day water pote...
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Published on: 03/16/2021
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Recent advancements on the light-struck taste in white wine
Daniela Fracassetti, Università degli studi di Milano, Italy
Aware of the reaction that generates the compounds responsible for LST in our white wines, when exposed to light, how can we further prevent this fault? Ever wondered which antioxidant compounds ca...
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Published on: 03/09/2021
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Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors
Yohanna Alegre, LAAE, Universidad de Zaragoza, Spain
Sulfur plays an important role in many metabolisms, it is really important for yeast growth and fermentation metabolism, and can affect the production of many volatile compounds. In this video semi...
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Published on: 03/08/2021
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Sterilizing with Pulsed Light
Antonio Morata, Polytechnic University of Madrid
Pulsed light (PL) is a non-thermal antimicrobial technology which can be used in processing grapes to reduce initial microbiota, control alterations caused by fungi, yeasts or bacteria, as well as ...
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Published on: 03/04/2021
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