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

Selection and screening of yeasts for Sauvignon Blanc wines Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin, France Sauvignon Blanc is one of the most widespread, popular and aromatic varieties throughout the world. Characterized by particularly strong but also very sensitive varietal flavors such as polyfunctional thiols whose perception thresholds are very low; […]

Preserve freshness and longevity during post alcoholic fermentation phases

Wednesday May 19   The development of a powerful antioxidant to protect musts in the pre-fermentation phases Sieczkowski Nathalie, Lallemand Oenology White and rosé winemaking requires particular attention to the risks associated with oxidation phenomena. Color and aroma are key determinants of wine quality and freshness so oxidative stability is at the heart of winemakers’ […]

Le novita’ di etichettatura ambientale e nutrizionale per il settore vitivinicolo

Etichettatura ambientale: le ultime novita’ applicate al settore vitivinicolo Chiara Menchini, Unione Italiana Vini Il cd Decreto Rifiuti, entrato in vigore senza previsione di un “periodo di grazia” e senza previsione di esonero per i prodotti già immessi in commercio o presenti in giacenza, prevede nuovi obblighi di diciture in etichetta. In sintesi, per quanto riguarda […]

Reducing the use of chemicals in winemaking: strategies involving the use of chitosan for purposes other than microbial control

Tuesday 18th May Fungal-origin chitosan in winemaking for purposes other than microbial control Bertrand Robillard, Institute Oenologique de Champagne, France Chitosan is extracted from chitin, the 2nd most represented polysaccharide on Earth after cellulose. We find this biopolymer distributed in Nature through the exoskeletons of crustaceans but also from mushrooms like Agaricus or Aspergillus. For more than […]

Bio-protection 2.0- Octave a yest for increase acidity and bio-control spontaneous malolactic fermentation

Tuesday 18th May   Introduction Marco Razzauti, Chr Hansen Spa Octave: a yeast responding to the challenges of global warming Lorenzo Peyer, Chr. Hansen SPA Global warming is impacting how wine tastes today and will taste tomorrow. High levels of ethanol and lack of acidity are already properties of warm climate wines, and these are […]

Recovery of wine by-products. From waste to sustainable and high potential energy resource

G. Piñeiro, L. Pérez, A. Montero; Axencia Galega da Industria Forestal -CIS Madeira, EnergyLab, Fundación Empresa-Universidad Gallega Biomasa-AP is a trasnational project whose aim is to improve the capacities of R & D centres in the regions of Galicia and Northern Portugal to optimize the exploitation and use of biomass from vine, tree pruning, bushes […]

VITICAST: Production, optimization and sustainable development of the vine cultivation through fungal diseases prediction – FEUGA-VITICAST

Lucía Lloret et al., FEUGA, Monet Tecnología e Innovación S.L., Estación Fitopatolóxica Areeiro, Viña Costeira S.C.G., Universidad de Vigo, Bodega Hacienda Monasterio S.L., Bodega Matarromera S.L. VITICAST is an Operational Group comprised by the following partners: Monet Tecnología e Innovación S.L., the Galician University-Enterprise Foundation (FEUGA), Viña Costeira S.C.G., Bodega Hacienda Monasterio S.L., Bodega Matarromera […]

Whole genome analysis of two multiresistant escherichia coli strains. Effect of grape polyphenols on bacterial growth

R. Fernández-Pérez, M. de Toro, I. García-Estévez, M.T.Escribano-Bailón, P. Santamaría, C. Tenorio, F. Ruiz-Larrea ICVV (Universidad de la Rioja), CIBIR, GIP (Universidad de Salamanca) Bacterial resistance to antibiotics has increased alarmingly over the last few decades. On the contrary, the benefits of natural products of vegetable origin have been used in empirical treatments of infections […]

Determination of the stability of calcium tartrate in wines

Norberto Bartolomé Richardi, Pedro Benegas Richardi Research Institute Although, the precipitation of Calcium Tartrate has decreased due to the widespread use of vessels that do not contaminate with calcium, lately the cases of unstable wine have increased to this salt, and that in many occasions it is confused and attributed to Potassium Bitartrate . In […]

Climate analysis to introduce resistant vines in the protected areas of the Castelli Romani regional park

M.C. Serra, F. Cecchini, M.A. Palombi, N. Calanducci, M. Morassut, N. Bevilacqua CREA Ten resistant cultivars were planted in the experimental vineyard of CREA, in Velletri. The cultivars used were crossbreeds established by the University of Udine, the Institute of Applied Genomic(IGA)and Vivai Cooperativi Rauscedo(VCR). They are downy mildew resistant and powdery mildew tolerant cultivars; […]