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  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024
  • Yeasts that intensify floral aromas in wine
    Video Extract from "Generation of yeasts that intensify floral aromas in wine"
    In this video, Toni Cordente of the Australian Wine Research Association (AWRI) Australia, explains how by using classical yeast strain development techniques, more than forty non-genetically modif...
    Published on: 09/21/2022
  • Remote fermentation monitoring
    Digital technology in wine production: Ready to Use Innovations - Digiwine Innovation Hub
    How to improve your fermentation from a distance? How to avoid wasting time and money? In this short video, Lilliana Carreto from WINEGRID (Portugal) presents how to remotely monitor the process of...
    Published on: 09/21/2022
  • Optimize pesticides treatments in the vineyard
    Digital technologies in grape production - Digiwine Innovation Hub
    How many pesticides shall I give to my vineyard ? What is the dose and the correct water application volume rate ? Simone Kartsiotis from Agrobit explain their idea to help viticulturists, tested i...
    Published on: 09/16/2022
  • The key role of Nitrogen in the aromatic expression of wines
    Video extract
    In this video, together with Marco Li Calzi (consultant oenologist), we analyse the impact that Readily Assimilable Nitrogen has on wine aromas. This video was taken from the webinar...
    Published on: 09/14/2022
  • Optimising the extraction of phenolic compounds with enzymes and ultrasounds
    Video extract
    During the maceration phase, phenolic compounds are extracted from the grapes, but for this it is necessary to degrade the cell walls through techniques such as temperature/time of maceration, enzy...
    Published on: 09/14/2022
  • Digital technologies for wine production, logistics and presentation to the final consumer: ready-to-use innovations
    Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 3)
    How to estimate the harvest yield, also in the case of terraced vineyards and taking into account climate change? How can you better manage logistics, taking into account the risks associated with ...
    Published on: 09/01/2022
  • Digital technologies for wine production: ready-to-use innovations
    Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 2)
    How to improve your fermentation, including for sparkling wines, from a distance? How to follow the ageing process without being present in the cellar? How to improve quality control? How to optimise
    Published on: 08/01/2022
  • <i>Botrytis</i> and gluconic acid
    Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
    Why is it important to know the gluconic acid content of grapes? Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance...
    Published on: 08/01/2022
  • Digital technologies in grape production: Ready-to-Use Innovations
    Recordings of the webinar organised by the digital innovation hub DIGIWINE (Part 1)
    Digital innovations ready to be implemented in the vineyards are presented to the community of vintners.
    Published on: 07/26/2022
  • Emerging Digital Technologies in European Viticulture: A Review
    Javier TARDAGUILA, Televitis Research Group, University of La Rioja, Spain
    Winegrowers are facing major challenges caused by climate change, labour shortages and rising production costs. In recent years there has been considerable development and experimentation with non-...
    Published on: 07/20/2022
  • Yeast Protein Extracts (YPE) for the treatment of musts and wines
    Emilio CELOTTI, University of Udine, Italy | Andrea MONTAGNER, EVER
    The need to replace animal gelatines with an alternative that offers the same level of efficiency is an extremely relevant issue, which also coincides with the need for increasingly sustainable win...
    Published on: 07/20/2022
  • Generation of yeasts that intensify floral aromas in wine
    Toni CORDENTE, Australian Wine Research Association (AWRI), Australia
    Across the wide range of commercial yeast strains available to winemakers, there is substantial variation in their production of aroma compounds. Some desirable compounds are not typically produced...
    Published on: 07/13/2022
  • The Art of malolactic fermentation: considerations for a successful MLF
    Maret DU TOIT, Stellenbosch University; Elda LERM, Anchor Oenology, South Africa
    Which type of lactic acid bacteria to use, Oenococcus oeni or Lactobacillus plantarum, is not important as both convert malic acid to lactic acid. The key point is that they both add value by contr...
    Published on: 07/06/2022
  • Taste and Aroma Components of Wines
    Recordings of the webinar organised by the Chair Denis Dubourdieu
    What are the components that cause the sweet sensation not related to sugars and how can they be controlled? How to interpret the aromatic richness of wines? How to predict the effects of climate c...
    Published on: 07/05/2022
  • Ultrasound and enzymes, the perfect combination?
    Ricardo JURADO, Technical and R+D+i Director Agrovin, Belén Bautista ORITÍN, University of Murcia
    In recent years, the winemaking industry has undergone a great evolution, introducing technologies and products with the aim of optimising and making processes more profitable, as well as achieving a
    Published on: 06/21/2022
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