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Top scientific programme at the MACROWINE 2021 congress
Virtual Conference - from 23 to 30 June 2021
It is considered to be the most important scientific congress for the wine sector, due to the breadth of topics covered - from vine to glass - and due to the number and origin of the researchers wh...
Published on: 06/01/2021
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Wine authenticity based on High Resolution Melting
Paula Martins-Lopes, University of Tras-os-Montes and Alto Douro, BioISI, Portugal
Wine authenticity is a major concern worldwide, with around 5% of the wines being mislabeled and sold in secondary markets. Thus, methods suitable to combat some fraudulent practices in the wine se...
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Published on: 11/02/2020
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Bio-protection in oenology: a real alternative to sulphites?
Hervé Alexandre, Université de Bourgogne, France
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
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Published on: 11/02/2020
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Effect of the addition of bee pollen to white grape must during alcoholic fermentation
Antonio Amores-Arrocha, Universidad de Cádiz, Spain
The use of activators during fermentation is a highly advisable practice since it favors the yeast metabolism and cell growth, increasing the fermentation rate and improving the sensory quality of ...
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Published on: 10/08/2020
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The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production
Eduardo Dellacassa, Universidad de la República del Uruguay (UY)
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...
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Published on: 10/08/2020
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Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions
Encarna Gomez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
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Published on: 09/22/2020
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Impact of fermentation parameters on the kinetics of fermentative aromas synthesis
Jean-Roch Mouret, INRA (F) - Enoforum 2019
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...
Published on: 09/21/2020
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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
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The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties
Andrew Reynolds, Cool Climate Oenology and Viticulture Institute, Brock University (CDN)
An undesirable note called “floral taint” has been detected in red wines in North America caused by large volumes of frozen leaves and petioles [materials-other-than- grapes (MOG)] intr...
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Published on: 07/22/2020
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Use of BCAs for effective control of Botrytis cinerea in vineyards
Giorgia Fedele, Universita Cattolica del Sacro Cuore, Italy
Botrytis bunch rot (BBR) – caused by Botrytis cinerea – is usually managed by a routine application of fungicides at: (A) fowering; (B) pre-bunch closure; (C) veraison and (D) pre-harve...
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Published on: 07/21/2020
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A new life for winemaking lees: from waste to photovoltaics
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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Published on: 07/16/2020
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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
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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: 07/01/2020
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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: 06/22/2020
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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: 06/10/2020
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