• » Video


  • Forms of Copper in Wine: Analysis and Impact on Shelf Life
    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...
    Published on: 10/05/2021
  • Chitosan and fermentation
    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 ...
    Published on: 09/28/2021
  • IOF2020 new Internet of Things technologies at the service of wine technicians
    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...
    Published on: 09/14/2021
  • Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    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
    Published on: 09/06/2021
  • Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    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.
    Published on: 08/06/2021
  • Selection of Yeasts and Fermentation Conditions for the Production of Sauvignon Blanc Wines
    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...
    Published on: 07/28/2021
  • Redox potential: management and control in the winery
    Recording of the webinar held by Rebeca Lapuente
    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...
    Published on: 07/21/2021
  • Estimating the oxidability of wines quickly with analytical methods and voltammetry
    Video of a case study in Tuscany on various viticultural practices - Oxyless project
    The evaluation of the oxidability of wines - red, sparkling white or rosé from Sangiovese grapes - in relation to different viticultural and oenological practices applied, insights on voltammetric ...
    Published on: 07/14/2021
  • Using proteases to achieve protein stability in wines
    Matteo Marangon, University of Udine; Remi Schneider, Oenobrands
    Two speeches linked to wine stability, in particular focused on protein stability, extracted from the first Enoforum USA
    Published on: 07/07/2021
  • Low SO2 Wines: Technologies to Preserve Quality and Increase Shelf-Life
    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...
    Published on: 06/16/2021
  • IoT technologies to monitor vine and grape health and vigour
    Extract from the Grape & Wine IOF2020 webinar
    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 ...
    Published on: 04/11/2021
  • 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
  • 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
  • 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
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    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 ...
    Published on: 02/17/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 4,578125