VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
Olivier Pillet, Institute Oenologique de Champagne (F) ; Gianbattista Tornielli, Università di Verona (I)
Video seminar Enoforum 2017: The growing need to reduce sulphite contents and changing climatic conditions have increased the microbiological risks associated with the pre-regeneration stages of wi...
Video seminar Enoforum 2017: Many growers and wine makers do not like rainfall and irrigation during grape ripening, because they fear the water will “dilute” the quality of the grapes. Recent rese...
Piergiorgio Comuzzo, Dipartimento di Scienze Agroalimentari, Ambientali ed Animali, Università di Udine
Finalist of the International SIVE OENOPPIA awards 2017: Sulfur dioxide, ascorbic acid, glutathione and an inactive dry yeast preparation were compared to assess their ability in protecting (+)-cat...
Finalist of the International SIVE OENOPPIA awards 2017: a molecular study, targeting classes of aromatic compounds formed or preserved during bottle ageing, identified the key contributors to the ...
Stephane Compant, Austrian Institute of Technology - Alex Gobbi, microwine project - Alberto Acedo, WineSeq
The plant is not a sterile system but interacts with a community of microorganisms at different levels that make up its microbiome. The study of the microbiome and of both positive and negative int...
Through the European Innovation Partnership, the European Community promotes a new interactive approach to innovation by offering, through the RDP, tools that allow the bringing together of agricul...
Etienne Dorignac, Fermentis; Jean Christophe Crachereau, Chambre d'Agriculture de la Gironde – Service Vigne & Vin
The winemaker is more and more demanding in the selection of yeasts that can make something more than the simple fermentation of sugars. This "more" can be found in nature, but it is rare. Today se...
Florence Fontaine - University of Reims, Nadia Bertazzon - CRA VIT Conegliano, Isabella Ghiglieno -University of Milan
At the 10th edition of Enoforum a congress session was dedicated to wine-related research financed by the EU, presenting the ongoing European projects for the wine sector.
Isidro Hermosin Gutierrez, Universidad de Castilla La Mancha, Spain
The ion-exchange resins have been applied for some time in the food field but also in other sectors such as pharmaceuticals, metallurgy, etc. Their use in wines has not yet been approved, but is a ...
Video seminar Enoforum 2017: Bioprotection is a natural way to inhibit microbial contaminants (yeast, mold and bacteria). This bio- control not only helps you to prevent flavor defects, it also helps
The VINTEGRO development and innovation plan, supported by Tuscany region, aims to identify the main critical issues for Tuscan producers, determine the best practices to reduce the risks related t...
Gianni Triulzi, Enartis (I), Paola Domizio, GESAAF, Università di Firenze (I), Ricardo Lopez, Universidad de Zaragoza (E)
The audiovisuals proposed in this item, presented in a module dedicated to this new additive at Enoforum 2017, describe the main strengths of this molecule.
The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies. More informationOK
