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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: 17/02/2020
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Protection against fungal grapevine trunk pathogens by Trichoderma atroviride SC1 treatments from nursery to the vineyard: a three-year study
Josep Armengol, Universitat Politècnica de València
Trichoderma atroviride SC1, applied at the hydration, callusing and pre-planting stages, has been reported to effectively control infections caused by the grapevine trunk pathogens Phaeomoniella ch...
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Published on: 14/05/2019
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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: 13/05/2019
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Effect of foliar application of an extract of grape marc on the phenolic composition of Monastrell wines
Rocío Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, España
The present work has evaluated the effect of the pre-harvest foliar application of an aqueous extract of pomace and two elicitors (MeJ and BTH) on Monastrell vines, to verify their effect on the ph...
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Published on: 02/05/2019
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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: 01/05/2019
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Sensors and artificial intelligence tools in the identification and characterization of wines made from the Tempranillo grapes
Manuel del Valle Zafra, Universitat Autónoma de Barcelona, Spain
VIDEO SEMINAR ENOFORUM 2018: objective of this research project is the development of strategies for the analysis and characterization of wines with the use of chemical sensors and artificial intel...
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Published on: 07/04/2019
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Influence of trellis system and shoot density in yield and grape composition of a vineyard of cabernet sauvignon, in warm climate
Emilio Peiro Gangoso, Universidad Politécnica de Madrid
VIDEO SEMINAR ENOFORUM 2018: In vineyards grown in warm areas, it is usual that the stage of maturity of the grapes is fast and easily reach a high concentration of sugar and low acidity, but not a...
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Published on: 06/04/2019
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Vineyard techniques of canopy management to mitigate the effects of global warming
Fernando Martínez de Toda, ICVV, Universidad de La Rioja
The general objective of this work was to evaluate the effects of different viticultural techniques of vegetation management on the characteristics of grapes and, more specifically and in relation to
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Published on: 19/03/2019
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Wine-Oxygen-Antioxidants: how to address more effectively the winemaker choices
Panagiotis Arapitsas, Fondazione Edmund Mach (ITA)
Both oxygen and antioxidants are crucial in winemaking and a good enologist has to find the optimum equilibrium to produce quality wines. In the winery oxygen can be easily managed, but it is trick...
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Published on: 19/03/2019
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Effect of irrigation on grapes maturation
Markus Keller, Washington State University (USA)
VIDEO SEMINAR ENOFORUM 2018: availability is a growing problem worldwide due to climate change. Potential solutions, such as rain or irrigation, are viewed with fear by grape growers because of their
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Published on: 04/03/2019
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Effect of the type of preferred wine on the hedonic and emotional response of consumers
María Mora Gijón; Polytechnic University of Madrid - Basque Culinary Center, San Sebastián, Spain
VIDEO SEMINAR ENOFORUM 2018: the hedonic and emotional responses can be strongly conditioned by wine consumption preferences. This effect, however, does not completely condition the hedonic and aff...
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Published on: 04/03/2019
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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence the
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Published on: 17/02/2019
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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: 16/02/2019
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Good practices for bulk and bottled wine trading
Simon Nordestgaard, Australian Wine Research Institute
VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
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Published on: 30/01/2019
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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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The influence of mitochondrial DNA in wine production
Alexandra Verspohl, Università di Modena e Reggio Emilia
VIDEO SEMINAR ENOFORUM 2017: in improvement programmes of wine yeasts the impact of mitochondrial DNA (mtDNA) on the functionality of the cell was usually neglected. Nevertheless, it is an importan...
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Published on: 07/01/2019
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