» Video

Video

Review of closure technologies and oxygen management
Jean-Baptiste Diéval, Stéphane Vidal, Enology team, Vinventions.
This article presents a comprehensive review of the permeability of closures, including measurement methods, oxygen transfer phenomena through the closure, and presents the performances of differen...
Published on: 15/03/2020
Next

Page 2 of 12

‹‹ 1 2 3 4 ››

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
Next
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
Next
The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
Price:15 €(Tax included)
Register or login

Published on: 29/07/2019
Next
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: 29/07/2019
Next
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: 23/07/2019
Next
Improved methodology for early and accurate vineyard yield forecasting
Ana CALDEIRA, CRI, Viña Concha y Toro, Chile - Instituto Superior de Agronomia, Portugal
Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking op- erations. High errors in yield forecasting can be found in the wine industry, mainly due to the h...
Price:15 €(Tax included)
Register or login

Published on: 22/07/2019
Next
Effect of abiotic stresses on the physiology of grapevine infected by Botryosphaeriaceae
Aurélie SONGY ; Université de Reims Champagne-Ardenne , IFV
Botryosphaeria dieback is one of the most widespread and prevalent grapevine trunk diseases (GTDs) in Europe, especially in France. External symptoms, whose incidence and intensity vary from one year
Price:15 €(Tax included)
Register or login

Published on: 10/07/2019
Next
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: 02/07/2019
Next
Pulsed Electric Fields, an innovative technology for the winemaking process
In the last decades, major efforts have been made in the development of technologies that allow food to be processed at temperatures lower than those normally used in order to avoid the negative ef...
Published on: 02/07/2019
Next
Pulsed electric fields (PEF), a viable technology to improve the extraction of polyphenols in the red winemaking process
Marcos Andrés Maza, Universidad de Zaragoza, Spain
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds ...
Price:15 €(Tax included)
Register or login

Published on: 20/06/2019
Next
Improvement of wine yeasts fermentative efficiency by food-grade antioxidant treatment during active dry yeast (ADY) production
Emilia Matallana Redondo, Universitat de València, Spain
The use of ADY in modern oenology imposes a major challenge to the starter’s ability to ferment grape must sugars quickly and efficiently. Among the adverse factors during ADY production, oxi...
Price:15 €(Tax included)
Register or login

Published on: 13/06/2019
Next
Varietal thiol management during the winemaking process
Remi Schneider, Oenobrands Product & Application Manager
VIDEO SEMINAR ENOFORUM 2018: The varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released du...
Published on: 12/06/2019
Next
Reduction and oxidation in wine and their impact on volatile sulfur compounds
Vincente Ferreira, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Published on: 12/06/2019
Next
Biological control of Botrytis cinerea in grapes: effects on the winemaking process and the quality of grapes, must and wine
Rocío Escribano Viana, ICVV, Universidad de La Rioja, CSIC
VIDEO SEMINAR ENOFORUM 2018: Grey mould is a disease caused by the fungus Botrytis cinerea that affects the quality of both grapes and wines assuming a great economic loss for the wine industry. Tr...
Price:15 €(Tax included)
Register or login

Published on: 05/06/2019
Next
Active and passive micro-oxygenation of wines
Ignacio Nevares Domínguez, Gruppo UVaMOX - Universidad de Valladolid
VIDEO SEMINAR ENOFORUM 2018: latest results obtained by this pioneering research group in the study of oxygen management and its evaluation.
Published on: 04/06/2019
Next

Page 2 of 12

‹‹ 1 2 3 4 ››

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics