P. Comuzzo, Università of Udine; G. Zanella, Enologica Vason; M. Li Calzi, Enolfactive
This videos describe the opportunities offered by technologies such as Ultrasound (US), pulsed electric fields (PEF) and high pressure techniques (HPT), to rapidly extract compounds of relevant eno...
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.
Minami Ogawa, University of Córdoba –University of California
Yeast immobilization techniques aim to confine cells in order to preserve their biological activity, allowing better control of sequential inoculations and helping to solve frequent problems.
Of all the compounds that can be found in lees, polyphenols are those with particularly powerful bioactive properties, and their extraction is of interest for re-use in food and nutraceutical matri...
Lorenzo Guerrini, Università degli Studi di Firenze, Italy
During alcoholic fermentation, a part of the volatile compounds is lost, causing a loss of aroma. The qualitative effects of a new system capable of recovering these compounds was evaluated.
One of the economic and societal challenges of recent years is to reduce the quantity of chemicals used in the agri-food industry. In wine, one method of limiting the addition of sulphites, a harmful
High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the prec...
M. Petrozziello, F. Torchio, F. Piano, S. Giacosa, M. Ugliano, A. Bosso, L. Rolle, CREA-Asti, Università degli Studi di Torino, Università di Verona
Given the economic and qualitative importance of Nebbiolo-based wines, this research sought to explore the effect of increasing oxygen doses on four wines made from Nebbiolo grapes hand-picked in B...
Encarna Gomez-Plaza, Departamento de TecnologÃa de Alimentos, Nutrición y BromatologÃa, Universidad de Murcia.
Tannins are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete. This could be due, a...
Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine f
Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
After the first identification of glycosidic aroma progenitors in grapes and wine considerable progress has been made with regard to their analysis, structure and reactivity. One topic that had att...
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