Wine instability is a complex phenomenon due to the numerous factors that cause it, the continuous evolution of oenological techniques and products, the significant transformations of the market and the rapid evolution of analytical techniques.
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 to the various instabilities and identify and develop efficient predictive tests.
Giovanna Fia, of the GESAAF Department of the University of Florence, scientific partner of Vintegro project developed in collaboration with ISVEA s.r.l., ANTINORI Società Agricola, and VINIDEA, briefly presents in this video the objectives, the various activities planned and the first results obtained.
The seminar reproduced in this videos was presented at the 10th edition of Enoforum (Vicenza, Italy, 16-18 May 2017), in the module dedicated to the WINE RESEARCH in EUROPE
This video covers the recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines. - The methods for...
Video Extract from Fernando Zamora's presentation at Macrowine
Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
Wessel du Toit | University of Stellenbosh – South Africa
High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
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