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  • How to better manage your wine shelf-life
    Three free webinars in collaboration with Vinventions
    Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
    Published on: 10/18/2021
  • 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
  • Influence of the electrochemical potential in oenology
    Federico Casassa, California Polytechnic State University; Marcia Torres, Matanza Creek Winery
    EnoforumWeb videos: The measurement of RedOx potential in winemaking has an influence on a large number of chemical reactions and therefore has a great impact on the final quality of the wine.
    Published on: 07/07/2020
  • 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
  • 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: 07/02/2019
  • 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: 06/12/2019
  • 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: 06/12/2019
  • 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: 06/04/2019
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