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How the Airmixing M.I. method of pumping-over with compressed air at modulated injection has changed red winemaking

Principles of functioning and impact on the maceration process Fabio MENCARELLI, Lecturer Food Technologies DISAAA, University of Pisa         Advantages and results in the winery Beatriz PANIAGUA ORTÍZ, Manager and Winemaker of Bodegas Finca Constancia, González Byass Group       How to transform any tank into a quality fermenting tank? What […]

Generation of yeasts that intensify floral aromas in wine

Toni CORDENTE, Australian Wine Research Association (AWRI), Australia   Across the wide range of commercial yeast strains available to winemakers, there is substantial variation in their production of aroma compounds. Some desirable compounds are not typically produced at high enough concentrations to make a difference to wine aroma and flavour. Examples include the yeast-derived compounds […]

Bacteria for Bioprotection in wine

Luca COCOLIN, Profesor de Microbiología de los Alimentos , Univ. Turín, Italia Duncan HAMM, Senior Application Specialist. Chr Hansen The use of selected cultures of the species Lactiplantibacillus plantarum in Oenology has grown in prominence in recent years. While initial applications of this species centred very much around malolactic fermentation (MLF), there is strong evidence to […]

Field factors influencing wine quality

The quality of a wine grape is an essential indicator of its economic value to winemaking. Clean, healthy and undamaged grapes are always more highly valued by wineries and cooperatives because they allow for the production of higher quality wines. Grapes that are not harvested at the optimal moment lose their value. In this round […]

Demo room

Wednesday 20 April 15.00 DEMO en fase de definición 17.00 DEMO en fase de definición Thursday 21 April 12:00 Efficient monitoring of brettanomyces bruxellensis – molecular biology within reach of all wineries Organized by BioMérieux España S.A. Organized by BioMérieux España S.A Marcia TORRES FORNO, Jackson Family Wines Julieta ARÉVALO NONCLERCQ, BioMérieux España S.A

Tasting room

Wednesday 20 April 14:00 Tasting of wines fermented with Anchor Bacteria Organized by ERBSLÖH / OENOBRANDS 16:00 Tasting session – Wines with and without ultrasounds Organized by AGROVIN Thursday 21 April 13:00 Tasting session Organized by VASON/OENOBRANDS

Winemaking advantages through the selection of a functional aromatic yeast, its E2U™ production and the importance of its inoculation mode followed by flow cytometry

Industrial winemaking is based on the use of wine Saccharomyces cerevisiae starter cultures that can guarantee the stability and reproducibility of processes as far as their population correctly behaves. Flow cytometry technique can dynamically follow microorganisms’ population and an insight of its capabilities will be firstly illustrated. Then an experimental case will be showed involving […]

Programme of presentations on 21 April 2022

International public research session Know thy enemy: oxygen or storage temperature? Wessel DU TOIT – SAGWRI, Stellenbosch University, South Africa Adaptation of Lactobacilli towards low pH and SO2 to develop MLF in base musts Sergi FERRER – Enolab, Universitat de València, Spain Emerging non-thermal technologies applied to winemaking Antonio MORATA, Universidad Politécnica de Madrid , […]

Programme of presentations on 20 April 2022

International public research session Application of electrolysed water in the vineyard as an alternative treatment and effect on grape and wine quality Chantal MAURY, INRAE, Ecole Supérieure d’Agricultures, Angers, France Management of field variability through precision viticulture: case studies in small vineyards Matteo GATTI, DIPROVES Università Cattolica S.C. di Piacenza, Italy European consumers’ preference for […]