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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: 22/06/2020
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Improving quality with non-Saccharomyces yeasts: new technologies
Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communities
Published on: 02/07/2019
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Pulsed Electric Fields, an innovative technology for the winemaking process
In the last decades, major efforts have been made in the development of technologies that allow food to be processed at temperatures lower than those normally used in order to avoid the negative ef...
Published on: 02/07/2019
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Pulsed electric fields (PEF), a viable technology to improve the extraction of polyphenols in the red winemaking process
Marcos Andrés Maza, Universidad de Zaragoza, Spain
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds ...
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Published on: 20/06/2019
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Improvement of wine yeasts fermentative efficiency by food-grade antioxidant treatment during active dry yeast (ADY) production
Emilia Matallana Redondo, Universitat de València, Spain
The use of ADY in modern oenology imposes a major challenge to the starter’s ability to ferment grape must sugars quickly and efficiently. Among the adverse factors during ADY production, oxi...
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Published on: 13/06/2019
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Varietal thiol management during the winemaking process
Remi Schneider, Oenobrands Product & Application Manager
VIDEO SEMINAR ENOFORUM 2018: The varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released du...
Published on: 12/06/2019
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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: 12/06/2019
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Biological control of Botrytis cinerea in grapes: effects on the winemaking process and the quality of grapes, must and wine
Rocío Escribano Viana, ICVV, Universidad de La Rioja, CSIC
VIDEO SEMINAR ENOFORUM 2018: Grey mould is a disease caused by the fungus Botrytis cinerea that affects the quality of both grapes and wines assuming a great economic loss for the wine industry. Tr...
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Published on: 05/06/2019
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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: 04/06/2019
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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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