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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
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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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Aspergillus species associated with wine grapes in Australia: Implications for fumonisins in wine
Dilhani Perera; Charles Sturt University, Australia
Fungi belonging to Aspergillus section Nigri frequently occur on grapes. Some species within this section produce carcinogenic toxins including ochratoxin A and fumonisins (FB2, FB4) in grapes and ...
Published on: 05/13/2019
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New techniques for the vinification of red wines: from vinification in over-pression to Air Mixing M.I. Parsec
Leo Forte, Parsec - Alessandra Biondi Bartolini, R&D consultant
In the vinification of red grapes, the choice of the most appropriate technique to enhance and optimize extraction is essential. The objective is to selectively extract the most noble compounds pre...
Published on: 05/01/2019
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Reactivation of basic functionalities of oak barrels through regeneration
María del Alamo Sanza, Grupo UVaMOX – Universidad de Valladolid; Antonio Palacios García, Laboratorios Excell Ibérica, Spain
VIDEO SEMINAR ENOFORUM 2018: the ageing of wines in barrels different phenomena occur within the barrels which are defined by the impregnation of wood with wine, this is what causes the usual losse...
Published on: 02/16/2019
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The OIV and its strategic role facing to the new oenological practices
Jean-Claude Ruf, International Organisation of Vine and Wine
Jean-Claude Ruf, Scientific Coordinator of the OIV, in the talk given on the occasion of Enoforum 2018 describes the strategic role of the OIV in the face of new oenological practices, listing the ...
Published on: 12/10/2018
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BIOPROTECTION-KEEP IT GREAT
Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms.
Published on: 10/10/2018
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Minitubes: revolutionary tehnology for the use of enological coadjuvants
Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach
VIDEO SEMINAR ENOFORUM 2017: nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection...
Published on: 08/27/2018
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Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
Alberto Acedo, Biomemakers
Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
Published on: 07/26/2018
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BluAgri research is designed to reactivate the soil microbiome, the BluVite development and the effects on the vineyard
Martina Broggio, BluAgri Technical Director
Martina Broggio, BluAgri Technical Director, introduces the development of a new technology aimed to the stimulation of the soil microbiome.
Published on: 07/25/2018
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“Yeast-Total Enhancement Advanced Method“: a system integrated management of wine yeasts
Paolo Antoniali, Italiana Biotecnologie; Raffaele Lopreiato, Dipartimento di Scienze Biomediche, Università di Padova
This seminars illustrate a Supply Chain Management model, which consists of all the activities that aim to guarantee the quality of a specific good throughout the production process and he uses yeast
Published on: 07/16/2018
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Stability of SO2: recent observations and practical implications
Maurizio Ugliano, Università di Verona; Elisa Martelli, Vinventions
The oxygen present in the bottle is the set of different factors: dissolved oxygen, head space and oxygen that permeates through the cap. These factors determine the variability and the keeping of ...
Published on: 07/12/2018
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The Tuscan results on quercetin presented in Montalcino
Antonino Tranchida (Col d’Orcia), Annalisa Romani (Università di Firenze), Michel Moutounet (INRA-ENSAM), Francesca Borghini e Stefano Ferrari (ISVEA)
The formation of quercetin sediments in Tuscan Sangiovese wines is the subject of QUESTAB, a two-year innovation project co-funded by the Tuscany Region as part of the sub-measure 16.2 of the 2014-...
Published on: 06/30/2018
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New tools for biocontrol in the production of fine wines
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...
Published on: 06/18/2018
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WINE RESEARCH in EUROPE - Conservation and protection of the natural vine heritage
Ana Muñiz, FEUGA, Spain
Innovative technological solution for waste management through the Wetwine project, funded by the Interreg Sudoe program
Published on: 06/09/2018
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