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  • The Tuscan results on quercetin presented in Montalcino
    Antonino Tranchida (Col d’Orcia), Annalisa Romani (Università di Firenze), Michel Moutounet (INRA-ENSAM), Francesca Borghini e Stefano Ferrari (ISVEA)
    The formation of quercetin sediments in Tuscan Sangiovese wines is the subject of QUESTAB, a two-year innovation project co-funded by the Tuscany Region as part of the sub-measure 16.2 of the 2014-...
    Published on: 06/30/2018
  • New tools for biocontrol in the production of fine wines
    Olivier Pillet, Institute Oenologique de Champagne (F) ; Gianbattista Tornielli, Università di Verona (I)
    Video seminar Enoforum 2017: The growing need to reduce sulphite contents and changing climatic conditions have increased the microbiological risks associated with the pre-regeneration stages of wi...
    Published on: 06/18/2018
  • WINE RESEARCH in EUROPE - Conservation and protection of the natural vine heritage
    Ana Muñiz, FEUGA, Spain
    Innovative technological solution for waste management through the Wetwine project, funded by the Interreg Sudoe program
    Published on: 06/09/2018
  • New approaches to the vineyard microbiome
    Stephane Compant, Austrian Institute of Technology - Alex Gobbi, microwine project - Alberto Acedo, WineSeq
    The plant is not a sterile system but interacts with a community of microorganisms at different levels that make up its microbiome. The study of the microbiome and of both positive and negative int...
    Published on: 04/18/2018
  • WINE RESEARCH in EUROPE: Operational groups in Emilia Romagna
    Through the European Innovation Partnership, the European Community promotes a new interactive approach to innovation by offering, through the RDP, tools that allow the bringing together of agricul...
    Published on: 03/26/2018
  • From hybridization to the EASY-2-USE
    Etienne Dorignac, Fermentis; Jean Christophe Crachereau, Chambre d'Agriculture de la Gironde – Service Vigne & Vin
    The winemaker is more and more demanding in the selection of yeasts that can make something more than the simple fermentation of sugars. This "more" can be found in nature, but it is rare. Today se...
    Published on: 03/05/2018
  • WINE RESEARCH in EUROPE: Grapevine trunk diseases, Grapevine viruses, Management of the organic matter in the soil
    Florence Fontaine - University of Reims, Nadia Bertazzon - CRA VIT Conegliano, Isabella Ghiglieno -University of Milan
    At the 10th edition of Enoforum a congress session was dedicated to wine-related research financed by the EU, presenting the ongoing European projects for the wine sector.
    Published on: 02/22/2018
  • Ion-exchange resins: state of the art and future projections
    Isidro Hermosin Gutierrez, Universidad de Castilla La Mancha, Spain
    The ion-exchange resins have been applied for some time in the food field but also in other sectors such as pharmaceuticals, metallurgy, etc. Their use in wines has not yet been approved, but is a ...
    Published on: 02/15/2018
  • Bio-protection of must and wine and microbial interactions: metagenomics study
    Sofie SAERENS, CHR Hansen - Stéphane YERLE, winemaker, Bordeaux - Marco RAZZAUTI, CHR Hansen
    Video seminar Enoforum 2017: Bioprotection is a natural way to inhibit microbial contaminants (yeast, mold and bacteria). This bio- control not only helps you to prevent flavor defects, it also helps
    Published on: 01/18/2018
  • Tartaric stability as a quality tool: between opportunities and evolutions
    M. MOUTOUNET, INRA, U. GRUBER, Rotkäppchen-Mumm, E. BARBIERI, Univ. Cattolica di Milano, R. BRIGHIGNA, Cantina Tollo, C. SCRINZI, GIV
    Video seminar Enoforum 2017: Session managed in collaboration with Enologica Vason and Oenobrands
    Published on: 12/21/2017
  • Integrity and stability of Tuscan wine
    Giovanna Fia, GESAAF, University of Florence
    The VINTEGRO development and innovation plan, supported by Tuscany region, aims to identify the main critical issues for Tuscan producers, determine the best practices to reduce the risks related t...
    Published on: 12/20/2017
  • Potassium polyaspartate-based products: the revolution in tartrate stabilization of wine
    Gianni Triulzi, Enartis (I), Paola Domizio, GESAAF, Università di Firenze (I), Ricardo Lopez, Universidad de Zaragoza (E)
    The audiovisuals proposed in this item, presented in a module dedicated to this new additive at Enoforum 2017, describe the main strengths of this molecule.
    Published on: 12/13/2017
  • Introduction of internet technologies in vineyard and cellar
    Stefano Ferrari, ISVEA
    The IoF2020 (Internet of Food & Farm 2020) project is a four-year project framed within the Horizon2020 Framework for Research and Innovation Program, which started in January 2017 and is still in ...
    Published on: 11/13/2017
  • The stability of quercetin
    Michel MOUTOUNET, INRA Pech Rouge
    Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of cha...
    Published on: 11/02/2017
  • Natural management of the quality in the vineyard and the acidity in the winery
    Diego Tomasi, CREA-Conegliano, Italy; Anne Julien-Ortiz, Lallemand; Sibylle Krieger-Weber, Lallemand
    VIDEO SEMINARS ENOFORUM 2017: Intervening on the vineyard with the aim of reducing the gap between technological and phenolic and aromatic maturation by foliar treatments based on specific yeast de...
    Published on: 10/12/2017
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