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Partners e sponsor Enoforum Web Conference

The program of the congress is based on cutting-edge research works which were identified by the international Scientific Committee, composed this year of 86 scientists from 17 countries. For the past month the Committee evaluated more than 100 abstracts from 13 countries submitted to compete in the first edition of ENOFORUM CONTEST on the basis of their relevance for modern and innovative wine production.

During the Conference, authors of the 45 best ranked works shortlisted for the award will present their research in a concise, speedy flash-talk format focusing on the practical outcomes. The attendees will evaluate the works presented in real time, and will determine the Award and Prizes ranking.

The selected works cover a wide range of innovative topics for the wine industry, such as using of artificial intelligence and precision approach for vineyard management, copper reduction strategies, new varieties dealing with the adversity of climate changes, use of ultrasounds in winemaking, new methods for tannin estimation and quantification of phenol content, different tools for wine authenticity.

During the virtual congress it will be possible to vote on the presentations in order to select the winner. The winner and the finalists will then be invited to the later events taking place in person, in order to present their research work in more detail.

In addition to the ENOFORUM Prize of € 10,000 for the winning work, thanks to sponsorships, further prizes have been established:
– Oenoppia finances the award for the best classified among researches on enological products
– SIMEI-UIV finances the award for the best classified among researches on technologies showcased at SIMEI
– ASSOENOLOGI finances the award for the best classified among Italian researchers

Conference sessions and topics

barbatelle enoforum web conference 2021Gabriela De Lorenzis will present the study of genetic characterization of a large collection of rootstocks and other non-vinifera accessions maintained at the University of Milan. Anne-Sophie Spilmont from IFV will demonstrate the potential of X-ray tomography, commonly used in medicine, as a tool to assess the quality of the graft union of the grafted vines. Rocio Gil Munoz from the Murcian Institute of Agriculture and Food Research and Development will discuss how new hybrids meet new consumer demands for wines with lower alcohol content and greater freshness.

flavescenza dorata barbatelle enoforum web conference 2021Flavescence dorée, downy mildew, Botrytis cinerea and wood pathogens still represent important challenges for modern viticulture. Research from Gicele Sbardelotto De Bona of the University of Padova will explain how antifungal properties of stilbene extracts can protect vine plants from Botrytis cinerea, while Giuseppe Carella from the University of Florence will assess the use of microorganism against the wood pathogens. Nadia Bertazzon from CREA will present mechanisms responsible for differing susceptibility of grapevine varieties to Flavescence dorée. Silvia Toffolatti from the University of Milan will report the discovery of unique downy mildew resistance traits in a winemaking cultivar from the domestication center of V. vinifera.

One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. Xavier Delpuech from IFV will present the PulvéLab project which aims to accelerate innovation in precision viticulture. Tara Southey from the University of Stellenbosch will show how an online spatial decision support system can be useful for the wine industry.

Vine session enoforum web conference 2021New regulation for organic viticulture demands a significant reduction of copper treatments in the vineyard. During the conference two Italian researchers, Giovanni Mian from the University of Udine and William Antonio Petrucci from CREA, will present their studies of different strategies of optimization and reduction of copper applications. The effect of another treatment product based on the combination of zeolite and compost, studied during the ZEOWINE LIFE project, will be illustrated by Eleonora Cataldo from the University of Florence.

Different ways of using new technologies based on Artificial Intelligence (AI) will be presented by Sigfredo Fuentes from the University of Melbourne and by José Cuevas-Valenzuela from Center for Research and Innovation of Viña Concha y Toro. The Australian research is focused on predicting flavor and aroma profiles of berries and final wines, while the system developed in Chile is aimed at early and accurate yield forecasting. The technical and economic potential of selective harvesting as one of the Precision Viticulture’s tools for managing within-field variability will be presented by Matteo Gatti from Università Cattolica del Sacro Cuore di Piacenza.

Phenolic compounds represent a major interest for quality wine producers. Laura Rustioni from the University of Salento will show how a freeze-thaw treatment can improve phenolic ripening for potential use in challenging growing conditions. Robert Dambergs from Charles Sturt University will explain how reflectance spectroscopy can be used to predict total phenolics in grape juice in order to objectively differentiate sparkling wine press juice fractions. 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. The research presented by Andrea Natolino from the University of Udine will demonstrate the potential effectiveness of ultrasound on the maceration process to promote the extraction of skin compounds. The role of grape must extraction steps on the content of volatile thiol precursors in must fractions will be explained by Daniela Fracassetti from the University of Milan.

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 methods for the extraction of yeast mannoproteins. 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. An approach to bio-acidification of wines via lactic acid production during fermentation as a tool to correct insufficient acidity in grapes from warm(ing) climates will be presented by Anna Hranilovic from the University of Adelaide. 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 the traditional malolactic fermentation. The research presented by Antonio Castro Marin from the University of Bologna contributes to filling the gap regarding the potential side-effects of addition of chitosan on the physico-chemical parameters of red wines. Giorgia Perpetuini from the University of Teramo will demonstrate how the biofilm formatted by C. Zemplinina can contribute to wine aroma profile. The goal 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. 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.

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 production through the use of the prefermentative saturation of musts with CO2.  Antonio Morata from the Universidad Politécnica de Madrid will show how to speed the yeast autolysis using ultrasound technology. 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.

Arianna Ricci from the University of Bologna will describe a new analytical method for fast and reliable in-line analysis of tannins in wines to support decisional strategies along the supply chain. Maria Reyes González-Centeno from the ISVV will present research which aims at assessing the efficacy of an alimentary plastic film for reducing cork taint. The research of Ignacio Ontañón from the University of Zaragoza addresses the challenge of oxygen management during winemaking and ageing, by studying the metabolomic changes of red wines caused by storage under different oxidative and reductive conditions.

cork wine enoforum web conference2021David Jeffery will present an innovative technique for the authentication of the geographical origin of wine developed at the University of Adelaide. The study of Inés Le Mao from the University of Bordeaux will explain how quantitative NMR metabolomics could be used to dissociate the physical or chemical processes commonly used in oenology.

Alexander Pons from ISVV will analyse how climate change is affecting the aroma of red wines, focusing on the origin of dried fruit flavors detected in must and young red wines. The research of Olivier Geoffroy from the Ecole d’Ingénieurs de PURPAN is aimed at investigating the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley.

Maria Alessandra Paissoni from the University of Turin will show how grape anthocyanins can directly influence the in-mouth perception of wine. Another work devoted to the correlations between sensory and chemical variables will be presented by Paola Piombino from the University of Naples.  Peter Klosse from the Academy for Scientific Taste Evaluation (TASTE) will present an original model to describe taste, developed and tested in practice, to analyse the taste profile of wines and beers based on mouthfeel sensations and their intensities. Stéfanie Pougnet from the Ecole Hôtelière de Lausanne will show how an innovative way of wine distribution such as a reusable plastic keg with a disposable airtight pouch inside can result in a sustainable solution for the wine industry in environmental, social and economical aspects.

Organized by:​

Partners

Sponsors

ENOFORUM WEB CONFERENCE is patronized by the OIV (International Organisation of Vine and Wine), and enjoys the partnership of several other scientific organizations: IVES (International Viticulture and Enology Society), IFV (Institut Français du Vin), PTV (Plataforma Tecnologica del Vino), SIVE (Società Italiana di Viticoltura ed Enologia), AWRI (Australian Wine Research Institute), ASVO (Australian Society of Viticulture and Oenology), SASEV (South African Society of Enology and Viticulture).

The conference is free of charge for all wine professionals worldwide, thanks to the support of the sponsors OENOPPIA (Oenological Products and Practices International Association), SIMEI-UIV (Salone Internazionale Macchine per Enologia e Imbottigliamento – Unione Italiana Vini), ENOMAQ (Feria Internacional de la Maquinaria, Tecnicas y Equipos para vitivinicoltura).

Simultaneous translation of all presentations, given in English by the speakers, is offered free of charge thanks to the sponsors: OENOLOGUES DE FRANCE for French, ASSOENOLOGI for Italian, EXCELL IBERICA for Spanish.

In addition to the ENOFORUM Award of € 10.000 to the research best voted by attendees, OENOPPIA, ASSOENOLOGI and SIMEI-UIV have established special Awards of € 2,500 for the best research in specific categories.

Acknowledgments

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