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.
Claire Payan et al., University of Bordeaux - France | Geisenheim University - Germany
Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines, implying...
Elena Bueno-Aventín, Vicente Ferreira-González, Ana Escudero-Carra; LAAE, University of Zaragoza (Spain)
The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are...
Angelita GAMBUTI et al.; University of Naples, Italy
The aim of this study was to evaluate the role of pH on both acetaldehyde chemistry and and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidifi...
Justine Laboyrie et al., Univ. Bordeaux, ISVV - France
Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters. The presence of dimethylsulfide (DMS) in those wines is implicated in the expression of “b...
Justine Laboyrie; ISVV, University of Bordeaux (France)
The overall quality of fine wines is linked to the development of "bouquet" during wine bottle ageing. Bordeaux red wine ageing bouquet is defined by the association of several odours including fresh
Manuel López Viñas et al., University of Castilla-La Mancha - Spain
The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen. The aim of this work was to study the effect of different ...
Alexandre Pons, Université Bordeaux, ISVV - France
Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging. This oxidation off-flavor in part is cau...
Diego Sánchez-Gimeno, University of Zaragoza - Spain
Assessment of the effectiveness of three alternative remediation strategies on the removal of volatile sulphur compounds (VSCs). Which one proved to be the most effective treatment?
Maria Nikolantonaki; Institute of Vine and Wine Jules Guyot, University of Burgundy - France
This research activity focuses on the study of the chemical and biochemical mechanisms underlying the white wines oxidative stability, the development of analytical tools for predicting wines aging...
Christine Pascal, Enological Research Manager Vinventions
Aromatic profile of a bottled wine evolves mainly under the influence of oxygen to which it is exposed at bottling and during bottle aging. The closure permeability is therefore an essential choice...
Among red wine ethyl-esters, those from short-chain substituted acids play the role of natural enhancers of fruity notes in red wines. Can we predict the "aromatic potential" of these esters?
Xinyi ZHANG National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, Australia Nikolaos KONTOUDAKIS (Laboratory of Enology and Alcoholic Drinks, Department of Food Science an...
Guzmán, FAVRE, Faculty of Agronomy , Universidad de la República, Av. Garzón 780. C.P., 12900 Montevideo, Uruguay Sergio, GÓMEZ-ALONSO, Regional Institute of Applied Scientific Research (IRICA), Un...
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