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  • Using proteases to achieve protein stability in wines
    Matteo Marangon, University of Udine; Remi Schneider, Oenobrands
    Two speeches linked to wine stability, in particular focused on protein stability, extracted from the first Enoforum USA
    Published on: 07/07/2021
  • The importance of measuring redox potential in wines
    Federico Casassa, California Polytechnic University, Marcia Torres, Matanza Creek Winery
    The redox potential, or electrochemical potential, provides data on the oxide-reduction process, indicating whether the species found in it are in an oxidized or reduced state. The electrochemical ...
    Published on: 06/23/2021
  • Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life
    P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive
    This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant eno...
    Published on: 06/16/2021
  • 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
  • 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: 09/21/2020
  • 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: 07/23/2020
  • Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
    Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
    Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
    Published on: 06/22/2020
  • 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: 02/17/2020
  • 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
  • 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: 11/06/2019
  • 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: 08/23/2019
  • 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
  • Selection and hybridization of yeast strains to modulate key compounds in wines
    Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
    The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
    Published on: 07/29/2019
  • Direct inoculation yeasts and bacteria for must and wine bioprotection: Use and sensory contribution
    Lorenzo Peyer, Chr. Hansen; Bernardo Muñoz González
    Bioprotection with prefermentative yeast strains and with lactic acid bacteria is an increasingly common practice in high quality cellars. But how the microorganisms selected for this purpose work ...
    Published on: 07/23/2019
  • Improving quality with non-Saccharomyces yeasts: new technologies
    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communities
    Published on: 07/02/2019
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