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Modulation at the periphery: what is the nose telling the brain

Modulation of the stimulus is a common property of sensory systems, including both inhibition and en­hancement of selected inputs. In all known cases this modulation occurs at higher levels of processing, at synapses of relay neurons between the peripheral sensors and cortical brain regions. Similar modulation has been demonstrated in the flavor (olfactory and taste) […]

Research & Development

Companies presenting the results of their R&D activity: In acknowledgement of the important role of the supplier companies that co-finance scientific research and are responsible for the transfer of its results into practice, researchers and technicians of recognised reputation will present the results of private research addressing various topics. Technologies for quality wine management through […]

ENOFORUM Award 2020 Research for Development

The two days of the congress will give you an opportunity to attend an uninterrupted series of presentations conducted by internationally renowned academics, researchers and technicians.Among them, there will also be a chance to follow the presentations of the papers selected for the 2020 edition of the International Enoforum Award “Research for Development: Chitosan upregulates […]

Malolactic fermentation: knowledge versus practice

Maret du Toit The whole process involving yeast and alcoholic fermentation (AF) has been greatly studied and is therefore largely understood.  However, many have realised the benefits that malolactic fermentation (MLF) can have, as well as playing a role in the final wine quality. In order to fully leverage the positive impact of the MLF […]

Novel non‐conventional wine yeasts from AWRI and their impact on sensory characteristics

Anthony Heinrich, AB Biotek Non-Saccharomyces yeast strains have been isolated from vineyards and wineries and been researched for novel properties that may have a sensory impact on wine. Following publications by The Australian Wine Research Institute in 2014 and 2016, AB Biotek secured the opportunity to manufacture and test two Metschnikowia pulcherrima strains called AWRI […]

Selection of yeasts and fermentation conditions for the production of Sauvignon Blanc

Etienne DORIGNAC, Fermentis, Marcq-En-Baroeul – France Marie-Charlotte COLOSIO,Institut Français de la Vigne et du Vin, Nantes – France Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters to achieve a good balance between its fruitiness and […]

Influence of the electrochemical potential in oenology

Federico Casassa The analytical parameters in oenology are a fundamental tool to take decision, during the wine making. Knowing the pH, allows us to know the acid-base balance of the wine, so in the same way the electrochemical potential (E) determines its oxide-reduction balance. Redox (Electrochemical) potential The redox potential or electrochemical potential allows us […]

Protease enzyme: an innovative tool to obtain wine protein stability

Protein instability in wine: a review Matteo Marangon Protein instability can lead to the appearance of haze and deposits in wines, an aesthetic problem caused by the presence of grape proteins, mainly thaumatin-like proteins (TLPs) and chitinases that, under certain conditions, can become insoluble and aggregate into light-dispersing particles to make wines appear turbid. Since […]