Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Microbiological and agronomic study of vineyard soils
Ugarte, J., Tenorio, C. and Ruiz-Larrea, F.; ICVV, University of La Rioja, Spain.
Vineyard management and a number of biotic and abiotic factors shape vineyard soil microbiota.
The objective of this study was to investigate the influence of different vineyard management and land use systems, which included: a) conventional management with tillage, b) grass cover between grapevine rows, and c) grapevines planted in rows running down the slope with inter row tillage, on the culture-dependent microbiota associated with the vineyard soils and some edaphic parameters of the studied soils.
From this study it can be concluded that the vineyard soil is a yeast reservoir that contains yeast populations above 104 CFU per g of dry soil, and that given a geographic location and a Vitis vinifera cultivar, the vineyard management strategy plays a pivotal role in the soil microbial composition.
Article based on the poster presented at the at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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