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 wines made from fungus-resistant grape varieties
    Marc WEBER, DLR Rheinpfalz, Neustadt, Germany

Field factors influencing wine quality

Module in collaboration with SUTERRA

Moderator: Julio APARICIO, Crop Manager Suterra

Marco PIERUCCI, Agronomist and CEO Agronominvigna, Italy
Antoni CANTOS LLOPART, Winemaker Juvé i Camps
José SERRANO, Purchasing Manager Peter Riegel Weinimport Gmbh, Germany


The art of malolactic fermentation: considerations for a successul MLF

Module in collaboration with ANCHOR

  • Maret DU TOIT, Stellenbosch University, South Africa
    Elda LERM, Anchor Yeast, South Africa

White wine protein instability & Oenological tannins applicability

Module in collaboration with SAI OENOLOGY

  • White wine protein instability: origin and removal strategies
    Fernanda COSME, Food and Wine Chemistry Lab, CQ-VR, Utad, Portugal
  • Oenological tannins: origin, properties, and its oenological applicability
    Filipe RIBEIRO; SAI Enology

Alternative methods to cold for colour stabilisation of red wines

Module in collaboration with DAL CIN

  • Effect on the colour of red wines of different subtractive and additive treatments
    Antonella BOSSO, CRA-Research Centre for Oenology, Asti, Italy
  • Practical proposals to preserve colour and obtain stable red wines
    Maria MANARA, R&D Manager, Dal Cin Spa, Italy

International public research session

  • How Can We Reduce the Use of Sulphur Dioxide in Winemaking Without Compromising its Quality? Fernando ZAMORA, Universitat Rovira i Virgili, Tarragona, Spain
  • Beyond copper. Six alternative strategies for remediation of the reduction defect in wine: results and perspectives
    Diego SÁNCHEZ-GIMENO, LAAE, Universidad de Zaragoza, Spain

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

Module in collaboration with Fermentis

  • Flow cytometry applied to oenology: a technique adapted for the dynamic monitoring of wines
    Matthieu DUBERNET, Chairman and CEO – Laboratoires Dubernet Oenologie

  • Oenological interest of the selection, the E2U™ production method and the moment of inoculation of a functional aromatic yeast
    Arnaud DELAHERCHE, Technical Manager – Oenology – Fermentis

Bacteria for Bioprotection in wine

Module in collaboration with CHR Hansen

  • Luca COCOLIN, Professor of Food Microbiology, Univ. Turin, Italy
  • Duncan HAMM, Senior Application Specialist. Chr Hansen

Flash Talk – Predicting harvest yields using machine learning from satellite imagery

  • Eva NAVASCUES, Directora I+D+i de Pago de Carraovejas, Spain
  • David DE LA FUENTE BLANCO, Technical manager for geospatial analytics and services, Spain

Dedicated session on the DIGIWINE service in support of digital innovation

The Emerging Digital Technologies in European Viticulture: A Review
Javier TARDAGUILA, Televitis Research Group, Universidad de La Rioja, Spain