Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Andrew Clark, Charles Sturt University; Jasha Karasek, Enartis USA
How to measure Cu in wine using methods that is possible for any winery to do? This presentation will shed light on this topic, as well as focus on winery scale trial results for canned wine produc...
Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
Video Extracts from the Grape&Wine IOF2020 webinar
In this video you can see some of the presentations from the international webinar held last December, which gave an overview of the concrete solutions that these technologies offer to...
Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
Anne Flesch, Fermentis; Marie-Charlotte Colosio, Institut Français de la Vigne et du Vin
Winemakers are looking for more balanced fruitiness and greenness in their Sauvignon Blanc coming from the fermentation process in order to maximize consumer’s attraction. The choice of yeast strai...
The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enablin...
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...
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 ...
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...
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
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...
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 ...
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