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
The IoF2020 (Internet of Food & Farm 2020) project is a four-year project framed within the Horizon2020 Framework for Research and Innovation Program, which started in January 2017 and is still in ...
Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of cha...
Diego Tomasi, CREA-Conegliano, Italy; Anne Julien-Ortiz, Lallemand; Sibylle Krieger-Weber, Lallemand
VIDEO SEMINARS ENOFORUM 2017: Intervening on the vineyard with the aim of reducing the gap between technological and phenolic and aromatic maturation by foliar treatments based on specific yeast de...
Vincenzo Mondello in his presentation within the Winetwork module at Enoforum 2017, describes what was achieved in these last years of research and summarizes the results of the scientific group in...
Fanny Prezman, during her presentation in the Enoforum 2017 session dedicated to theWinetwork project, described the current viticultural practices being used, some of which are well known and scie...
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