Web Scientists Program
Organized by:
Under the auspices of:
Monday, March 13, 2023
ZOOM PLATFORM
Vine
12:00 - 13:00 (CET)
Welcome
Gianni Trioli – Vinidea srl
Monica Pedrazzini – SIMEI (International Enological and Bottling Equipment Exhibition)
Luigi Moio – OIV (International Organisation of Vine and Wine)
Julien Dumercq – International Viticulture and Enology Society
Assessing the feasibility of using treated municipal wastewater for vineyard irrigation – soil and grapevine responses
Carolyn Howell – Agricultural Research Council – South Africa
Connection matters: understanding the effect of graft quality on growth and grapevine-water relations and wine production
Nazareth Torres – Public University of Navarre – Spain
Characterization of vineyard soil bacteria for control of Botrytis cinerea
Mahlatse Moremi – University of Stellenbosh – South Africa
Are digital twins a useful tool to teach grapevine pruning?
Gonzaga Santesteban – Public University of Navarre – Spain
Implementation of precise soil analyses to evaluate if climate changes will affect copper bio-availability and leaching in organic viticulture
Erika Jež – WRC Università di Nova Gorica – Slovenia
Berry aroma compounds are jointly modulated by deficit irrigation and rootstock in “Merlot” and “Sangiovese” grapevines
Giacomo Palai – University of Pisa – Italy
Use of the low-copper formulation HA+Cu(II): its potential for the control of GTDs and its effects on vine physiology, microbiome and must quality
Vincenzo Mondello – University of Reims Champagne-Ardennes – France
Grape
14:00 - 15:00 (CET)
Welcome
Diego Tomasi – SIVE (Società Italiana di Viticoltura ed Enologia)
Antonio Palacios – Laboratorios Excell Ibérica
Increasing canopy density modulates berry quality in Cabernet Franc
Michele Faralli – University of Trento – Italy
Effect of soil chemical-physical parameters on the polyphenolic and volatile composition of Nero d’Avola red wines
Paola Bambina – University of Palermo – Italy
Valorisation of grape (V. vinifera L.) pomace and stems for food / pharmaceutical applications
Nicla Curci – Higher Institute of Agronomy-ULisboa – Portugal
Identifying best parameters for the evaluation of genotype attitude to retain satisfying grapes malic acid levels at harvest and in final wines
Tommaso Frioni – Catholic University of the Sacred Heart – Italy
A multistep approach to characterize a collection of endophytic bacteria with bioprotective potential: from molecular typing to postharvest application
Giulia Bertazzoli – Council for Research in Agriculture and Analysis of Agricultural Economics – Viticulture and Oenology – Italy
A novel strategy to upgrade infrared spectroscopy calibrations from reduced data datasets
Jose Luis Aleixandre-Tudo – University of Stellenbosch – South Africa
Development of an estate protocol for mechanical selective harvesting
Matteo Gatti – Catholic University of the Sacred Heart – Italy
The impact of elicitors on the quality of Sangiovese grapes and wines
Francesco Maioli – University of Florence – Italy
Valorization of wine lees to produce antihypertensive agents
Francisca Isabel Bravo – Rovira i Virgili University – Spain
Cellar
16:00 - 17:00 (CET)
Welcome
Stéphane La Guerche – Oenoppia
Paolo Brogioni – Assoenologi (Associazione Enologi Enotecnici Italiani)
Eirios Hugo – Istitut Francais de la Vigne et du Vin
Sergi Ferrer – Gienol
Production of polysaccharides and antioxidant compounds by non-Saccharomyces yeast strains after growth and induced lysis
Sabrina Voce – University of Udine – Italy
ACIDIC and DEMALIC Saccharomyces cerevisiae strains for managing problems of acidity during the alcoholic fermentation
Philippe Marullo – University of Bordeaux – France
Yeast derivative products: characterization and impact on riboflavin release during the alcoholic fermentation
Alessio Altomare – University of Milan – Italy
Sparging of wine: don’t stress
Wessel du Toit – University of Stellenbosh – South Africa
Chemical and colorimetric assessment of wine lees extracts tested as novel antioxidant additives in model wine
Alberto De Iseppi – University of Padova – Italy
Suspended cell wall material in musts is responsible for important color losses during winemaking
Encarna Gomez-Plaza – University of Murcia – Spain
Non ordinary use of non-Saccharomyces yeasts
Raffaele Guzzon – Fondazione Edmund Mach – Italia
Use of fumaric acid to control malolactic fermentation and to preserve wine acidity
Antonio Morata – Universidad Politécnica de Madrid – Spagna
Protein extracts of Andean pseudocereals as alternative fining agents for red wines
Liudis Pino – University of Talca – Chile
Oxygen transfer and wine aging: the crucial role of the glass-cork interface
Julie Chanut – Università Bourgogne Franche Comté, UMR PAM Dijon – France
The pinking of white wine: are certain antioxidants involved?
Daniela Fracassetti – University of Milan – Italy
Wine
18:00 - 19:00 (CET)
Welcome
Pierre-Louis Teissedre – Oenoviti
Use of high pressure homogenization to accelerate aging on lees of white wines
Piergiorgio Comuzzo – University of Udine – Italy
White wines oxidative stability: Definition and dynamic behavior of wines antioxidant metabolome during winemaking
Maria Nikolantonaki – University of Burgundy-Dijon – France
Yeasts protein extracts: sustainable strategy for wine protein stabilization
Andrea Natolino – University of Udine – Italy
Wine antibrowning efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus as affected by their dosage and solubility
Fabio Chinnici – University of Bologna – Italy
Inactivated Schizosaccharomyces japonicus: a novel bio-adjuvant for wine protein stability
Paola Domizio – University of Florence – Italy
The wine is “naked”: Flint glass bottles cause wine aroma identity degradation
Silvia Carlin – Edmund Mach Foundation – Italy
The use of derivative voltammetry to discriminate monovarietal red wines
Leonardo Vanzo – University of Verona – Italy
Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates
Carlos Escot – Universidad Politecnica de Madrid – Spain
Innovative method for 2,4,6-TCA non-destructive screening of wine cork stoppers below the perception threshold at world-leading speed of 2 seconds
Luca Cappellin – University of Padova – Italy
A combined ultrafiltration/heat/protease treatment for protein stabilization of white wine
Yihe Sui – Istituto australiano di ricerca sul vino – Australia
