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Program of Enoforum Web Conference

Daily conference hours: from 16.00 to 19.00 (CET)

Tuesday February 23

16.00 Web connection open to participants

16.10 Welcome message
Pau ROCA – OIV (International Organisation of Vine and Wine)

16.20 Eleonora CATALDO – Università degli Studi di Firenze, Italy
Zeowine: the synergy of zeolite and compost. Effects on vine physiology and grape quality

16.30 William Antonio PETRUCCI – CREA Research Centre for Viticulture and Enology, Italy
Copper reduction strategy for Sangiovese in organic viticulture

16.40 Giovanni MIAN – Università degli Studi di Udine, Italy
Copper treatments for low impact viticulture

16.50 Anne-Sophie SPILMONT – Institut Français de la Vigne et du Vin, France
X-Ray Tomography: a promising tool to assess the selection of good quality grafted vines

17.00 Gabriella DE LORENZIS – Università degli Studi di Milano, Italy
Characterized one of the largest collections of grapevine rootstocks (non-vinifera)

17.10 Rocio GIL MUÑOZ – Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario, Spain
Obtaining new varieties derived from monastrell for the preparation of low alcoholic wines

17.20 Nadia BERTAZZON – CREA Research Centre for Viticulture and Enology, Italy
Mechanisms responsible for different susceptibility of grapevine varieties to Flavescence dorée

17.30 Greeting messages by sponsors
Monica PEDRAZZINI – SIMEI-UIV (Salone Internazionale Macchine per Enologia e Imbottigliamento – Unione Italiana Vini)
Riccardo COTARELLA – ASSOENOLOGI (Associazione Enologi Enotecnici·Italiani)

17.40 Silvia Laura TOFFOLATTI – Università degli Studi di Milano, Italy
Unique resistance traits against downy mildew from domestication center of grapevine

17.50 Gicele DE BONA SBARDELOTTO – Università degli Studi di Padova, Italy
Dual mode of action of grape cane extracts against Botrytis cinerea

18.00 Giuseppe CARELLA – Università degli Studi di Firenze, Italy
Use of microorganisms in the disinfection/ protection of organic rooted-cuttings from wood pathogens

18.10 Tara SOUTHEY – University of Stellenbosch, South Africa
TerraClim, an online spatial DSS for the wine industry

18.20 Xavier DELPUECH – Institut Français de la Vigne et du Vin, France
PulvéLab: an experimental vineyard for innovation in precision spraying

18.30 Matteo GATTI – Università Cattolica del Sacro Cuore, Italy
Multidisciplinary assessment of selective harvesting in the Colli Piacentini wine district

18.40 Sigfredo FUENTES – The University of Melbourne, Australia
How artificial intelligence (AI) is helping winegrowers to deal with adversity from climate change

18.50 José CUEVAS-VALENZUELA – Center for Research and Innovation, Viña Concha y Toro, Chile
A new AI-based system for early and accurate vineyard yield forecasting

19.00

Wednesday February 24

16.00 Web connection open to participants

16.05 Welcome messages from European PARTNERS
Julien DUMERCQ – IVES (International Viticulture and Enology Society)
Eirios HUGO – IFV (Institut Français de la Vigne et du Vin)
Mario DE LA FUENTE LLOREDA – PTV (Plataforma Tecnológica del Vino)

16.20 Laura RUSTIONI- Università del Salento, Italy
Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds

16.30 Robert DAMBERGS – Charles Sturt University, Australia
In-Line Sensing of Grape Juice Press Fractioning with UV-VIS Spectroscopy

16.40 Andrea NATOLINO – Università degli Studi di Udine, Italy
Innovations on red winemaking process by ultrasound technology

16.50 Daniela FRACASSETTI – Università degli Studi di Milano, Italy
Influence of pre-fermentative steps on thiol precursors

17.00 Sonia GURI-BAIGET – Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Spain
Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

17.10 José Luis ALEIXANDRE-TUDÓ – University of Stellenbosch, South Africa
Non-invasive quantification of phenol content during red wine fermentations

17.20 Alberto DE ISEPPI – University of Padova, Italy
Mannoprotein extracts from wine lees: characterization and impact on wine properties

17.30 Greetings messages by sponsors:
Stéphane LA GUERCHE – OENOPPIA (Association internationale des produits et pratiques œnologiques)
Sophie PALLAS – OENOLOGUES DE FRANCE (Union des œnologues de France)

17.40 Presentation of the congress ENOFORUM ITALY – Vicenza, 19-20 May 2021
Gianni TRIOLI (Vinidea)

17.50 Sergi FERRER- Universitat de València, Spain
Adaptation of Lactobacilli towards low pH and SO2 to develop MLF in base musts

18.00 Santiago BENITO – Universidad Politécnica de Madrid, Spain
Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking

18.10 Giorgia PERPETUINI- University of Teramo, Italy
Effect of Candida zemplinina oak chips biofilm on wine aroma profile

18.20 Antonio CASTRO MARIN- University of Bologna, Italy
Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine

18.30 Silvia MOTTA – CREA Research Centre for Viticulture and Enology, Italy
Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

18.40 Adeline VIGNAULT- University of Bordeaux, Isvv, France
Color stabilization properties of oenological tannins

18.50 Antonio MORATA – Universidad Politécnica de Madrid, Spain
Use of ultrasounds to accelerate aging on lees of red wines

19.00

Thursday February 25

16.00 Web connection open to participants

16.05 Welcome messages from Extra-EU-PARTNERS
Maret DU TOIT – SASEV (South African Society of Enology and Viticulture)
Brooke HOWELL – ASVO (Australian Society of Viticulture and Oenology)
Mark KRSTIC – AWRI (Australian Wine Research Institute)

16.20 Ana HRANILOVIC – University of Adelaide, Australia
All acids are equal, but some acids are more equal than others: (Bio)acidification of wines

16.30 Lucía GONZALEZ-ARENZANA- Instituto de Ciencias de la Vid y del Vino, Spain
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

16.40 Arianna RICCI- University of Bologna, Italy
Rapid optical method for tannins estimation in red wines

16.50 Maria Reyes GONZALEZ-CENTENO – Institut des Sciences de la Vigne et du Vin, France
Alimentary film to reduce cork taint and improve wine organoleptic quality

17.00 Ignacio ONTAÑÓN- University of Zaragoza, Spain
Oxidation vs reduction: the fate of tannins, pigments, VSCs, color, S02 and metabolomic fingerprint

17.10 David JEFFERY – The University of Adelaide, Australia
Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning

17.20 Inés LE MAO- Université de Bordeaux, France
qNMR metabolomics a tool for wine authenticity and winemaking processes discrimination

17.30 Greeting messages by sponsors
Antonio PALACIOS – EXCELL IBERICA (Laboratorios Excell Iberica SL)
Alberto LÓPEZ ENOMAQ/TECNOVID (Feria Internacional de la Maquinaria, Tecnicas y Equipos para vitivinicoltura)

17.40 Presentation of the congress ENOFORUM USA – Sonoma County, 5-6 May 2021
Gianni TRIOLI (Vinidea), George Christie (Wine Industry Network)

17.50 Alexandre PONS- Institut des Sciences de la Vigne et du Vin, France
Impact of climate change on the aroma of red wines: a focus on dried fruit aromas

18.00 David GEFFROY – University of Adelaide, Australia
Key odorants of French Syrah wines from the northern Rhone valley

18.10 Paola PIOMBINO- University of Naples Federico II, Italy
Study of cross-modal interactions through sensory and chemical characteristics of Italian red wines

18.20 Maria Alessandra PAISSONI – Università degli Studi di Torino, Italia
The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

18.30 Peter KLOSSE – The Academy for Scientific Taste Evaluation, Netherlands
Fingerprinting as approach to unlock black box of taste

18.40 Stephanie POUGNET – Ecole hôtelière de Lausanne, HES-SO, Switzerland
Keg wine on tap: a sustainability-oriented innovation

18.50

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Partners

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