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  • Different mechanisms of formation of aroma compounds
    Video Extract from “Is it possible to express varietal thiols in red wines?” webinar
    In this video, Marco Li Calzi, wine consultant and former Professor of Oenology, explains different mechanisms of formation of aroma compounds and in which cases a light sulphitation is appropriate...
    Published on: 02/08/2022
  • Comparison of cleaning and sanitising procedures for bottling machines
    Video Extract from the “Performing Cleaning & Water Saving: Experimental Data And Good Practices” webinar
    In this video, Vincenzo Gerbi, full Professor of Oenology of the University ot Turin (Italy) explains the six phases of the sanitation procedure for bottling machines
    Published on: 01/25/2022
  • Innovative solutions for the prediction of fungal diseases in grapevine
    Recording of the webinar dedicated to the innovation project VITICAST
    The aim of the VITICAST project is to optimise the production and sustainable cultivation of vines through innovation in the management of the most common fungal diseases (downy mildew, powdery mil...
    Published on: 11/22/2021
  • Plant Material Breeding Programs and wine industry challenges
    Laurent Audeguin, IFV French Vine and Wine Institute
    Climate change, reduction of pesticides, diversity, preservation of the patrimony are priorities for the research sector. Improvement of grapevine plant material through selection or hybridization is
    Published on: 11/15/2021
  • Efficacy of Xylphi-pd™ for the Reduction of Pierce’s Disease in Vineyards
    Carlos F. Gonzalez, Texas A&M University; Anika Kinkhabwala, A&P Inphatec
    A break-through technology developed exclusively for viticulture that protects growing vines under disease pressure, or as a curative after disease symptoms become visible specific to Pierce’s Dise...
    Published on: 10/27/2021
  • 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
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