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Programme of presentations on 21 April 2022

International public research session

  • Know thy enemy: oxygen or storage temperature?
    Wessel DU TOIT – SAGWRI, Stellenbosch University, South Africa

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

  • Emerging non-thermal technologies applied to winemaking
    Antonio MORATA, Universidad Politécnica de Madrid , Spain

Generation of yeasts that intensify floral aromas in wine

Module in collaboration with ABBIOTEK

  • Introduction
    Attilio BELLACHIOMA, AB Biotek
  • Generation of yeasts that intensify aroma
    Toni CORDENTE, Australian Wine Research Association (AWRI), Australia
  • AB Biotek in Spain
    Gianpaolo BENEVENTO, AB Biotek

Hanseniaspora vineae, a unique non-Saccharomyces yeast for the improvement and diversification of wine sensory profiles

Module in collaboration with VASON-OENOBRANDS

  • Hanseniaspora vineae: a new world to discover
    Francisco CARRAU, Universidad de la Republica, Uruguay
  • Use of Hanseniaspora vineae for the production of white, rosé and sparkling wines
    Rémi SCHNEIDER, Product and application manager en Oenobrands, France

Synergies between ultrasound and the use of enzymes in quality winemaking

Module in collaboration with AGROVIN

  • Ricardo JURADO, Technical and R&D&I Director of Agrovin, Spain

  • Belén Bautista Ortín, Universidad de Murcia, Spain

Flash Talk – Black to the Future: Moving towards healthier soil by increasing soil organic matter and storing CO2

Rosa PRATI, Caviro S.c.a., Italy

How the Airmixing M.I. method of pumping-over with compressed air at modulated injection has changed red winemaking

Module in collaboration with PARSEC

  • Principles of functioning and impact on the maceration process
    Fabio MENCARELLI, Lecturer Food Technologies DISAAA, University of Pisa

  • Advantages and results in the winery
    Beatriz PANIAGUA ORTÍZ, Manager and Winemaker of Bodegas Finca Constancia, González Byass Group

Yeast Gelatin: how Yeast Protein Extracts interact during the fining of high-quality juices and wines

Module in collaboration with EVER

  • Yeast Protein Extracts (YPE) for the treatment of musts and wines
    Emilio CELOTTI, Università degli Studi di Udine, Italy
    CYTO range: new solutions for the winemakers
    Andrea MONTAGNER, EVER, Italy

Session dedicated to the EPAWI project – partnership for innovation

Challenges in the wine sector and the role of the ancillary industry: preliminary results of a European survey on wine production needs
Eloi MONTCADA, INNOVI Cluster Vitivinicola Català, Spain

Innovative tool for the automatic management of fermenting yeast nutrition

Module in collaboration with HTS

  • You think, I do – Innovative tool for the automatic management of fermenting yeast nutrition
    Diego DE FILIPPI, Technical Manager HTS Oenology
  • Environmental, management and economic impact of the Avaferm® system: automation during oenological fermentation
    Riccardo GUIDOTTI,  Department of Agricultural and Environmental Sciences – University of Milan, Italy

Innovation in the control of wine distribution channels by means of Nuclear Magnetic Resonance: Consumer and sector protection against fraud and tampering

Module in collaboration with Estación de Haro – BRUCKER

  • Innovation in the control of wine distribution channels by means of Nuclear Magnetic Resonance: Protection of the consumer and the sector against fraud and tampering
    Eva
    LÓPEZ – Haro Oenological Station, La Rioja (EEH)
  • Magnetic Resonance Imaging an orthogonal solution to the determination of authenticity and quality in wines
    Thomas SPENGLER – Bruker Biospin, Food Analysis Solutions, Ettlingen, Germany
  • Vibrational Molecular Spectrometry for rapid quality control of musts and wines
    Irene IZQUIERDO – Bruker Optics, Madrid

 

Innovation in the control of wine distribution channels by means of Nuclear Magnetic Resonance: Consumer and sector protection against fraud and tampering

Module in collaboration with Estación de Haro – BRUCKER

  • Innovation in the control of wine distribution channels by means of Nuclear Magnetic Resonance: Protection of the consumer and the sector against fraud and tampering
    Eva LÓPEZ, Haro Oenological Station, La Rioja (EEH), Spain
  • Magnetic Resonance Imaging an orthogonal solution to the determination of authenticity and quality in wines
    Victor G. PIDAL, Bruker Española S.A., Madrid, Spain
  • Vibrational Molecular Spectrometry for rapid quality control of musts and wines
    Irene IZQUIERDO, Bruker Optics, Madrid, Spain

International public research session

  • Impact of climate change on the aroma of red wines: a focus on dried fruit aromas
    Alexandre PONS, Université Bordeaux, ISVV, France
  • Evolution of wine during its shelf life: Temperature, Light and Oxygen
    Panagiotis ARAPITSAS, FEM San Michele all’Adige, Italy, Western Attica University, Greece