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Published on: 06/09/2016
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Application of Vis–NIR Hyperspectral Imaging for prediction of flavonoids, anthocyanins and soluble solids content in table grapes
Mario Gabrielli, Ecole Supérieure d’Agriculture, INRA, Francia
Traditional analytical methods used for the measurement of grape maturity and its quality indexes have been proved to be normally sample-destructive, laborious and time-consuming, thereby limiting ...
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Published on: 07/07/2020
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Wine grape ripeness assessment using Hyperspectral imaging
Pedro Melo-Pinto, CITAB, Universidade de Tras-os-Montes e Alto Douro (P)
The wine industry has been striving to achieve wine quality and consistency, which involves harvesting and selection of grapes at the optimal maturity and according to the desired traits. Hyperspec...
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Published on: 01/07/2020
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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: 22/06/2020
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Two-source modelling of vineyard actual and potential (evapo)transpiration
Hector Nieto et al., IRTA, Lleida, Spain - Hydrology and Remote Sensing Laboratory, USDA, USA.
A robust assessment of crop water stress for irrigation schedule requires the estimation of both potential crop water needs and actual crop water use, defined respectively as potential and actual (...
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Published on: 10/06/2020
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Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different results
Matteo Gatti, DI.PRO.VE.S., Università Cattolica del Sacro Cuore, Piacenza, Italy
Precision viticulture aims to a better description and management of within-field variability that can be exploited or corrected by variable rate (VR) applications. Despite VR fertilization is a re...
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Published on: 28/05/2020
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Wine and oxygen from grape to glass
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine f
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Published on: 15/05/2020
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Use of Monastrell crosses for obtaining varieties adapted to climate change
Rocio Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain
One of the challenges facing the current viticulture is the adaptation to the new weather conditions that is causing climate change. The vegetative cycle of the vine depends on the temperature, so ...
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Published on: 14/05/2020
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From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption
María Ángeles Del Pozo Bayón, CSIC-UAM, Spagna
In recent years this research group has initiated a new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma...
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Published on: 19/04/2020
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The emerging threat of Xylella fastidiosa to European viticulture?
Rodrigo P.P. Almeida, University of California, USA.
Xylella fastidiosa is a plant pathogenic bacterium belonging to the Xanthomonadaceae family. Its spread occurs through vector insects (Cicadélicos, Cicadellidae family) that through their oral appa...
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Published on: 16/03/2020
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The varietal resistance as a sustainable solution for quality wines. The French approach
Hernán Ojeda INRA, Unidad Experimental de Pech Rouge, France
Since the 19th century, vineyards in Europe and especially in France have dealt with the introduction of several grave diseases originating from the United States: powdery mildew, phylloxera, downy...
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Published on: 03/03/2020
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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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