Winemaking Processes
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recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly inf...
Price:47 €(Tax included)
Recording of the webinar held by Marco Li Calzi
Intense aromas of blackcurrants and red fruits characterise the sensory profile of some red wines that are very popular with consumers. Over the last decade, researchers have shown that varietal th...
Price:47 €(Tax included)
Matteo Gatti, Department of Sustainable Crop Production - UCSC
Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (...
Price:27 €(Tax included)
Giorgia Perpetuini et al., University of Teramo
Candida zemplinina is known to play relevant activities during winemaking, due to its fructophilic nature and low ethanol production rate. Moreover, wines fermented with C. zemplinina and S. cerevi...
Infowine Focus
A series of exclusive videos linked solely on how to improve our wine’s quality
Antonio Castro Marin and Fabio Chinnici, University of Bologna
Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known abou...
P.M. Izquierdo Cañas et al, IRIAF; S. Guri Baiget et al, Carburos Metálicos S. A.
Is it possible to of replace SO2 partially or totally, by saturating the must with CO2?
Infowine Focus
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Maria Reyes Gonzalez-Centeno, ISVV; Giorgia Perpetuini, University of Teramo
Ttwo more very interesting short speeches from the first Enoforum Web Conference, where the results of research on the use of alimentary films and chips in wines, with the overall goal of improving...
Price:27 €(Tax included)
Anne Flesch, Fermentis; Marie-Charlotte Colosio, Institut Français de la Vigne et du Vin
Winemakers are looking for more balanced fruitiness and greenness in their Sauvignon Blanc coming from the fermentation process in order to maximize consumer’s attraction. The choice of yeast strai...
Vanille-Charlotte Achaintre, Céline Sparrow, Christine Pascal
The research done by WQS over the last 10 years on polyphenols and colour allows for the musts to be characterized and sorted. This when coupled with SOFRALAB® expertise when it comes to enological...
Nir Levav, oenologist, Vinext technical manager
The results of the reduction of acetaldehyde, hydrogen sulphide and carbon dioxide
Silvia Motta, CREA; Adeline Vignault, University of Bordeaux-ISVV; Ignacio Ontañón, University of Zaragoza
We offer you three more very interesting short speeches from the first Enoforum Web Conference, where the results of research on phenolic compounds, their properties and which metabolomic changes t...
Price:27 €(Tax included)
The full article outlines an empirical diagnostic system that contributes, through a practical approach and experimental observation, to characterise the state of the "grape- fermentation-wine" sys...
Matteo Marangon, University of Udine; Remi Schneider, Oenobrands
Two speeches linked to wine stability, in particular focused on protein stability, extracted from the first Enoforum USA
