Cellar session at Enoforum Web Conference 2021

cellar session enoforum web conference 2021

The program of Enoforum Web Conference will be composed of the following thematic sections: VINE, GRAPE, CELLAR and WINE.

The works selected by the scientific committee for the WINERY session cover several topics, such as: enological products (tannins, chitosan …), biological acidification, lysis of yeasts to obtain mannoproteins, and reduction of sulphites.

Participation in Enforum Web Conference is free upon registration.

Tudo Aleixandre Jose Luis cellar enoforum web conference 2021

Non-invasive quantification of phenol content during red wine fermentations

Jose Luis Aleixandre-Tudo – Stellenbosch University, South Africa

Phenolic compounds are responsible for the most important red wine quality attributes. José Luis Aleixandre-Tudo from the University of Stellenbosch will show how the use of fluorescence properties of phenolic compounds can help to quantify phenolic content non-invasively from a fermenting tank in order to provide phenolic data in real time and with absence of sampling.

Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Santiago Benito – Universidad Politécnica de Madrid, Spain

Santiago Benito from the Universidad Politécnica de Madrid will present research developing a method that comprises combining the use of two non-Saccharomyces yeasts as an alternative to traditional malolactic fermentation, in order to reduce the risks inherent to the process when performed in warm regions with high potential alcohol degree and pH.

Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine

Castro Marin Antonio – University of Bologna, Italy

Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces yeast, or other undesired wine microbial threats. The research presented by Antonio Castro Marin from the University of Bologna contributes to filling the gap regarding the potential side-effects of the addition of chitosan on the physico-chemical parameters of red wines.

Mannoprotein extracts from wine lees: characterization and impact on wine properties

Alberto De Iseppi – University Of Padova, Italy

Alberto De Iseppi from the University of Padova will present a study which aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast mannoproteins.

De Iseppi Alberto cellar enoforum web conference 2021
Ferrer Sergi cellar enoforum web conference 2021

Adaptation of lactobacilli towards low pH and SO2 to develop MLF in base musts for sparkling wines

Sergi Ferrer – Universitat de València, Spain

Sergi Ferrer from the University of Valencia will demonstrate how the adaptation of lactobacilli towards low pH and SO2 can help to develop malolactic fermentation in base musts for sparkling wines contributing to their organoleptic complexity.

Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

Lucía González-Arenzana – Instituto de Ciencias de la Vid y del Vino, Spain

In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. Lucía González-Arenzana from the Instituto de Ciencias de la Vid y del Vino will present a study about the application of cold plasma at atmospheric pressure to sanitize oak wood staves.

Gonzalez Arenzana Lucía cellar enoforum web conference 2021

Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

Guri-Baiget Sonia – Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Spain

The objective of work presented by Sonia Guri-Bairget from IRIAF (Castilla La Mancha) was to investigate the possibility of partially or completely replacing sulphur in white wine making through the use of the prefermentative saturation of musts with CO2.

All acids are equal, but some acids are more equal than others: (Bio)acidification of wines

Ana Hranilovic – University of Adelaide, Australia

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. Ana Hranilovic from the University of Adelaide will present an alternative approach which involves bio-acidification with certain strains of Lachancea thermotolerans via lactic acid production during fermentation.

Morata Antonio 2cellar enoforum web contest 2021

Use of ultrasounds to accelerate aging on lees of red wines

Antonio Morata – Universidad Politécnica de Madrid, Spain

Aging on lees is a powerful technique to protect varietal aroma and color, also used to soften tannins and increase and improve wine body and structure. Antonio Morata from the Universidad Politécnica de Madrid will show how to speed the yeast autolysis, which is usually a slow process, using ultrasound technology.

Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

Motta Silvia – Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia

The research by Silvia Motta from CREA aims at comparing certain analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate, in order to provide oenologists with a rapid method to test the antioxidant capacity of tannin based products and a tool with which to choose the best suited product for each purpose.

Motta Silvia cellar enoforum web conference 2021
Giorgia Perpetuini 25 grape enoforum web contest 2021

Effect of Candida zemplinina oak chips biofilm on wine aroma profile

Perpetuini Giorgia – University of Teramo, Italy

Candida zemplinina is frequently isolated in grape must in different vitivinicultural areas. Giorgia Perpetuini from the University of Teramo will demonstrate how the biofilm formatted by C. Zemplinina can contribute to wine aroma profile.

Color stabilization properties of oenological tannins

Adeline Vignault – University Of Bordeaux, Isvv, France

The use of oenological tannins has been authorized for many years by the OIV and recommended for color stabilization. The aim of the work presented by Adeline Vignault from the University of Bordeaux was to verify and confirm the effectiveness of oenological tannins on wine color stabilization to be applied as a new tool by winemakers.

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