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
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
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
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,
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
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
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
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
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
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