Program Enoforum Web Conference 2021

Enoforum web conference 2021 preliminary program

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



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



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