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INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT Infowine: Internet journal of Viticulture and Oenology. Influence of different screw caps on wine quality. Volker Schneider. Screw caps differ in the oxygen barrier effect of their sealing inserts. Too much oxygen promotes oxidative ageing, too little oxygen promotes reductive ageing. Reductive ageing under hermetically THE VINEROBOT PROJECT PRESENTED ITS SECOND PROTOTYPE OF The VineRobot project is an initiative rooted in artificial intelligence to help winegrowers in decision-making task based upon data analysis of the vineyards.This day the consortium has checked the progress made in navigation and safety of the robot, as well as the results obtained by the crop sensors and the usability of field data .The evolution of the first prototype will be shown by the CIELAB AS A REFERENCE METHOD FOR THE ANALYSIS OF WINE COLOR CIELab as a reference method for the analysis of wine color. New 4.0 laboratory technology for the tartaric stability of wines. SmartCheck® by Ju.Cla.S. Intuitive and versatile laboratory instruments to obtain accurate results on the tartaric stability of wines and to interface with corporate systems according to Industry

4.0 principles.

REDUCTIVE WINEMAKING FOR WHITE WINES REDUCTIVE WINEMAKING FOR WHITE WINES, GIBSON, PAGE 1 REDUCTIVE WINEMAKING FOR WHITE WINES. Richard Gibson – Scorpex Wine Services. Reductive winemaking is a technique that has become widely used in

Australia and New

MICROBIAL CONTAMINATION IN WINE TRIOLI, MICROBIAL CONTAMINATION IN WINE, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, N.3/2 Acetic bacteria Gluconobacter and Acetobacter are the main genera of oenological significance within this family. HYGIENIC STANDARDS IN WINEMAKING COTTEREAU, HYGIENIC STANDARDS IN WINEMAKING, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, Nº 7/3 - Compliance with the Directive knows as the Machinery Directive, n°

98/37/CEE, which

STABILIZING COLOR IN RED WINES PART 2 OF THE HARVEST FLASH GRANES ET AL., STABILISER LA COULEUR DES VINS ROUGES, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF VITICULTURE AND ENOLOGY, 2008, N.1 Free anthocyanins play a large role in ‘young’ wines: after 1 year they will only be 50% of the total INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

176 5.4 3.61 2 -

THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF … dubourdieu, the role of glutathione on the aromatic evolution of dry white wine, 1 vinidea.net wine internet technical journal, 02 2004,

n°2

4.0 principles.

Australia and New

98/37/CEE, which

176 5.4 3.61 2 -

THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF … dubourdieu, the role of glutathione on the aromatic evolution of dry white wine, 1 vinidea.net wine internet technical journal, 02 2004,

n°2

TECHNICAL ARTICLES

Technical Articles. The new generation of liners for wine screw caps offers unique protection against oxidative and reductive ageing. The introduction of aluminium screw caps for closing wine bottles in the late 1960s was revolutionary and instantly offered wine consumers the convenience to open and reseal their wine alongside re VITICULTURE AND ENOLOGY UPDATING AND TRAINING ON-DEMAND The registration to Infowine is voluntary and free of charge. After registering to our website, you will receive our Newsletter by email. With this professional tool, we will keep you up to date with all the news and documents published on our website. At

SCIENTIFIC ABSTRACT

This work studied the fate of proteins and terpenols, the main. The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method. The composition of N containing compounds, including amino acid concn., of wines kept on fine lees changes as a result of the autolysis of yeasts. OXIDATION MECHANISMS OCCURRING IN WINES. The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can be divided in enzymatic oxidation and ARE YOU A PRODUCER OR A CONSULTANT? JOIN INNOVINE! You can directly contribute to a new project that aims to create a map of viticultural management systems currently in use, your input will help identifycritical points and priorities for the project activity and development. You can do this by CHINA BECOMES WORLD'S SECOND BIGGEST CONSUMER OF HIGH Propelled by a love of 'lucky' red wine, China's drinkers are now the second-biggest consumers of high-priced wine in the world, new figures show. Tipplers on the mainland and in Hong Kong, who are lumped together in a report prepared for STATE OF THE VITIVINICULTURE WORLD MARKET: BALANCE IS In 2013, the total world area under vines almost remained stable at 7436 kha Since the end of the EU programme to regulate wine production potential, European vineyards have stopped decreasing and almost stayed at the same level as for the p MAPPING THE MICROBIAL TERROIR OF WINE Terroir is the term for the unique blend of a vineyard’s soils, water and climate that impacts the flavor and quality of wine. These unique microbial inputs are key to regional wine fermentations. A new study from UC Davis, MicroTrek, NEW METHODOLOGY TO FIND OUT ABOUT YEAST CHANGES DURING In his PhD thesis, Rubén Martínez, a graduate in Biology and Biochemistry, has developed a new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation process.. “By drawing an analogy with cinema,” he explained, "wine fermentation would be a full-length film from which, thanks to this methodology, we could extract all the POTASSIUM POLYASPARTATE-BASED PRODUCTS: THE REVOLUTION IN Tartrate stabilization is an important phase of winemaking process. The presence of tartrate crystals in bottle is not desired by consumers, so producers need to make this stabilization in a more

reliable way.

INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. REDUCTIVE WINEMAKING FOR WHITE WINES REDUCTIVE WINEMAKING FOR WHITE WINES, GIBSON, PAGE 1 REDUCTIVE WINEMAKING FOR WHITE WINES. Richard Gibson – Scorpex Wine Services. Reductive winemaking is a technique that has become widely used in

Australia and New

98/37/CEE, which

STABILIZING COLOR IN RED WINES PART 2 OF THE HARVEST FLASH GRANES ET AL., STABILISER LA COULEUR DES VINS ROUGES, P. 4 WWW.INFOWINE.COM – INTERNET JOURNAL OF VITICULTURE AND ENOLOGY, 2008, N.1 It is the regular tasting of the wine that helps manage the additions, and the rate. INFOWINE: REVISTA INTERNET DE VITICULTURA E ENOLOGIATRANSLATE THIS

PAGE

A Infowine disponibiliza, desde 2002, informação técnica útil para os viticólogos, enólogos e agrónomos. Esta informação, proveniente da investigação e da experiência prática, é disseminada pelo mundo e traduzida em diversos idiomas. Agora pode aceder a vídeos a partir de qualquer dispositivo. Criamos também um canal no YouTube: Infowine. STUCK AND SLUGGISH FERMENTATIONS LINDA F. BISSON BISSON L STUCK AND SLUGGISH FERMENTATIONS WWW.INFOWINE.COM INTERNET JOURNAL OF VITICULTURE AND ENOLOGY 2005 9 2 In yeast, new cell wall and membrane synthesis occurs at the site of new bud growth. PILOT SCALE VINIFICATIONS (100 L). III : CONTROLLED aguera, pilot scale vinifications iii, 4 vinidea.net, wine internet technical journal, 2005, n° viognier 3 175 5.3 3.63 8 - viognier 4

176 5.4 3.61 2 -

THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF … dubourdieu, the role of glutathione on the aromatic evolution of dry white wine, 1 vinidea.net wine internet technical journal, 02 2004,

n°2

INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

PAGE

Infowine ofrece desde 2002 informaciones técnicas, útiles para agrónomos y enólogos, que derivan de la investigación o de la práctica, procedentes de todo el mundo y traducidas en varios idiomas. Síguenos también en nuestro Canal de Youtube. INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. REDUCTIVE WINEMAKING FOR WHITE WINES REDUCTIVE WINEMAKING FOR WHITE WINES, GIBSON, PAGE 1 REDUCTIVE WINEMAKING FOR WHITE WINES. Richard Gibson – Scorpex Wine Services. Reductive winemaking is a technique that has become widely used in

Australia and New

98/37/CEE, which

176 5.4 3.61 2 -

THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF … dubourdieu, the role of glutathione on the aromatic evolution of dry white wine, 1 vinidea.net wine internet technical journal, 02 2004,

n°2

INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

PAGE

Infowine offre des informations techniques aux agronomes et œnologues, issues de la recherche ou de la pratique, venant des quatre coins du monde et traduites en plusieurs langues. Visitez aussi notre chaîne Youtube. MAPPING DECISION-INFLUENCES ALONG WINE INDUSTRY SUPPLY The varied factors that influence the decisions of wine distributors and sellers have been revealed as part of a four-year research project undertaken at the University of Adelaide Business School.. Funded by GWRDC, the project has delivered findings across several published papers, reports and a final project paper titled: ‘Mapping decision influences along wine industry supply chain’. ARE YOU A PRODUCER OR A CONSULTANT? JOIN INNOVINE! You can directly contribute to a new project that aims to create a map of viticultural management systems currently in use, your input will help identifycritical points and priorities for the project activity and development. You can do this by STATE OF THE VITIVINICULTURE WORLD MARKET: BALANCE IS In 2013, the total world area under vines almost remained stable at 7436 kha Since the end of the EU programme to regulate wine production potential, European vineyards have stopped decreasing and almost stayed at the same level as for the p CHINA BECOMES WORLD'S SECOND BIGGEST CONSUMER OF HIGH Propelled by a love of 'lucky' red wine, China's drinkers are now the second-biggest consumers of high-priced wine in the world, new figures show. Tipplers on the mainland and in Hong Kong, who are lumped together in a report prepared for NEW METHODOLOGY TO FIND OUT ABOUT YEAST CHANGES DURING In his PhD thesis, Rubén Martínez, a graduate in Biology and Biochemistry, has developed a new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation process.. “By drawing an analogy with cinema,” he explained, "wine fermentation would be a full-length film from which, thanks to this methodology, we could extract all the MAPPING THE MICROBIAL TERROIR OF WINE Terroir is the term for the unique blend of a vineyard’s soils, water and climate that impacts the flavor and quality of wine. These unique microbial inputs are key to regional wine fermentations. A new study from UC Davis, MicroTrek, POTASSIUM POLYASPARTATE-BASED PRODUCTS: THE REVOLUTION IN Tartrate stabilization is an important phase of winemaking process. The presence of tartrate crystals in bottle is not desired by consumers, so producers need to make this stabilization in a more

reliable way.

MICROBIAL CONTAMINATION IN WINE Microbial contamination or spoilage occurs with the development of micro-organisms whose metabolism can negatively affect wine quality. Grape juice, rich in sugars and nutrients, is a suitable substrate for the growth of many species of micro-organisms, including yeasts,

bacteria and

YEASTS AND NATURAL PRODUCTION OF SULPHITES werner et al., yeasts and natural production of sulphites, p. 1 www.infowine.com – internet journal of enology and viticulture,

2009, n 12/3

INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT Infowine: Internet journal of Viticulture and Oenology. New integral and 100% organic fermentation activator. From Vason's Research and Development department comes X-PRO® Verve. X-PRO® Verve: from specific redox-balancing inactive yeasts to the development of the new organic nutrient for varietal protection, an indispensable

contribution to

INFOWINE.FORUM, 2021, VINIDEAS, INFOWINE, FORMATO …TRANSLATE THIS

PAGE

CONGRESSO INTERNACIONAL DE VITIVINICULTURA EM FORMATO HÍBRIDO. O infowine.forum conta até agora com a presença de 150 especialistas de renome mundial, provenientes de 12 países, nas diferentes áreas do setor vitivinícola, bem como: 15 instituições, 70 empresas, produtores e outros membros do setor do vinho.Contamos com a presença regular de mais de 500 MICROBIAL CONTAMINATION IN WINE TRIOLI, MICROBIAL CONTAMINATION IN WINE, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, N.3/2 Acetic bacteria Gluconobacter and Acetobacter are the main genera of oenological significance within this family. HYGIENIC STANDARDS IN WINEMAKING COTTEREAU, HYGIENIC STANDARDS IN WINEMAKING, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, Nº 7/3 - Compliance with the Directive knows as the Machinery Directive, n°

98/37/CEE, which

TEMPERATURE CONTROL IN WINEMAKING WERNER AND RAUHUT, TEMPERATURE CONTROL IN WINEMAKING, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2009, Nº 9/1 In must clarification, static sedimentation is a common low input treatment. STABILIZING COLOR IN RED WINES PART 2 OF THE HARVEST FLASH GRANES ET AL., STABILISER LA COULEUR DES VINS ROUGES, P. 4 WWW.INFOWINE.COM – INTERNET JOURNAL OF VITICULTURE AND ENOLOGY, 2008, N.1 It is the regular tasting of the wine that helps manage the additions, and the rate. INFOWINE: REVISTA INTERNET DE VITICULTURA E ENOLOGIATRANSLATE THIS

176 5.4 3.61 2 -

INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

n°2

INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT Infowine: Internet journal of Viticulture and Oenology. New integral and 100% organic fermentation activator. From Vason's Research and Development department comes X-PRO® Verve. X-PRO® Verve: from specific redox-balancing inactive yeasts to the development of the new organic nutrient for varietal protection, an indispensable

contribution to

INFOWINE.FORUM, 2021, VINIDEAS, INFOWINE, FORMATO …TRANSLATE THIS

98/37/CEE, which

176 5.4 3.61 2 -

INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

n°2

INFOWINE: REVUE INTERNET DE VITICULTURE ET OENOLOGIETRANSLATE THIS

PAGE

Bienvenue sur la revue Internet Infowine. Infowine offre des informations techniques aux agronomes et œnologues, issues de la recherche ou de la pratique, venant des quatre coins du monde et traduites en plusieurs langues. Visitez aussi notre chaîne Youtube. ARE YOU A PRODUCER OR A CONSULTANT? JOIN INNOVINE! You can directly contribute to a new project that aims to create a map of viticultural management systems currently in use, your input will help identifycritical points and priorities for the project activity and development. You can do this by MAPPING DECISION-INFLUENCES ALONG WINE INDUSTRY SUPPLY The varied factors that influence the decisions of wine distributors and sellers have been revealed as part of a four-year research project undertaken at the University of Adelaide Business School.. Funded by GWRDC, the project has delivered findings across several published papers, reports and a final project paper titled: ‘Mapping decision influences along wine industry supply chain’. STATE OF THE VITIVINICULTURE WORLD MARKET: BALANCE IS In 2013, the total world area under vines almost remained stable at 7436 kha Since the end of the EU programme to regulate wine production potential, European vineyards have stopped decreasing and almost stayed at the same level as for the p CHINA BECOMES WORLD'S SECOND BIGGEST CONSUMER OF HIGH Propelled by a love of 'lucky' red wine, China's drinkers are now the second-biggest consumers of high-priced wine in the world, new figures show. Tipplers on the mainland and in Hong Kong, who are lumped together in a report prepared for ELECTRONIC NOSE TO DETECT HALOANISOLES IN CORK STOPPERS In as much as it is expected that cork stoppers will continue to be the preferred choice of wine bottlers, it is necessary to address a major drawback associated with the use of cork. Cork taint refers to a common fault in wine, associated w NEW METHODOLOGY TO FIND OUT ABOUT YEAST CHANGES DURING In his PhD thesis, Rubén Martínez, a graduate in Biology and Biochemistry, has developed a new methodology that makes it possible to know what physiological state the yeast is in at each point in the wine fermentation process.. “By drawing an analogy with cinema,” he explained, "wine fermentation would be a full-length film from which, thanks to this methodology, we could extract all the MAPPING THE MICROBIAL TERROIR OF WINE Terroir is the term for the unique blend of a vineyard’s soils, water and climate that impacts the flavor and quality of wine. These unique microbial inputs are key to regional wine fermentations. A new study from UC Davis, MicroTrek, MICROBIAL CONTAMINATION IN WINE Microbial contamination or spoilage occurs with the development of micro-organisms whose metabolism can negatively affect wine quality. Grape juice, rich in sugars and nutrients, is a suitable substrate for the growth of many species of micro-organisms, including yeasts,

bacteria and

INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

PAGE

Bienvenido a la revista internet Infowine. Infowine ofrece desde 2002 informaciones técnicas, útiles para agrónomos y enólogos, que derivan de la investigación o de la práctica, procedentes de todo el mundo y traducidas en varios idiomas. Síguenos también en nuestro Canal de Youtube. Publicado el 06/09/2016. INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT Infowine: Internet journal of Viticulture and Oenology. New integral and 100% organic fermentation activator. From Vason's Research and Development department comes X-PRO® Verve. X-PRO® Verve: from specific redox-balancing inactive yeasts to the development of the new organic nutrient for varietal protection, an indispensable

contribution to

THE VINEROBOT PROJECT PRESENTED ITS SECOND PROTOTYPE OF The VineRobot project is an initiative rooted in artificial intelligence to help winegrowers in decision-making task based upon data analysis of the vineyards.This day the consortium has checked the progress made in navigation and safety of the robot, as well as the results obtained by the crop sensors and the usability of field data .The evolution of the first prototype will be shown by the INFOWINE: REVISTA EN INTERNET DE VITICULTURA Y ENOLOGÍATRANSLATE THIS

PAGE

Bienvenido a la revista internet Infowine. Infowine ofrece desde 2002 informaciones técnicas, útiles para agrónomos y enólogos, que derivan de la investigación o de la práctica, procedentes de todo el mundo y traducidas en varios idiomas. Síguenos también en nuestro Canal de Youtube. Publicado el 06/09/2016. MICROBIAL CONTAMINATION IN WINE TRIOLI, MICROBIAL CONTAMINATION IN WINE, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, N.3/2 Acetic bacteria Gluconobacter and Acetobacter are the main genera of oenological significance within this family. HYGIENIC STANDARDS IN WINEMAKING COTTEREAU, HYGIENIC STANDARDS IN WINEMAKING, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, Nº 7/3 - Compliance with the Directive knows as the Machinery Directive, n°

98/37/CEE, which

INFOWINE: REVISTA INTERNET DE VITICULTURA E ENOLOGIATRANSLATE THIS

PAGE

A Infowine disponibiliza, desde 2002, informação técnica útil para os viticólogos, enólogos e agrónomos. Esta informação, proveniente da investigação e da experiência prática, é disseminada pelo mundo e traduzida em diversos idiomas. Agora pode aceder a vídeos a partir de qualquer dispositivo. Criamos também um canal no YouTube: Infowine. POTASSIUM POLYASPARTATE-BASED PRODUCTS: THE REVOLUTION IN Tartrate stabilization is an important phase of winemaking process. The presence of tartrate crystals in bottle is not desired by consumers, so producers need to make this stabilization in a more

reliable way.

STABILIZING COLOR IN RED WINES PART 2 OF THE HARVEST FLASH GRANES ET AL., STABILISER LA COULEUR DES VINS ROUGES, P. 4 WWW.INFOWINE.COM – INTERNET JOURNAL OF VITICULTURE AND ENOLOGY, 2008, N.1 It is the regular tasting of the wine that helps manage the additions, and the rate. THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF … dubourdieu, the role of glutathione on the aromatic evolution of dry white wine, 1 vinidea.net wine internet technical journal, 02 2004,

n°2

LA CONSERVAZIONE DEI VINI NON FILTRATI CAO-THANH, CONSERVAZIONE DEI VINI NON FILTRATI, PAG. 2 VINIDEA.NET – RIVISTA INTERNET TECNICA DEL VINO, 2004, N.6 • L’importanza essenziale della temperatura di conservazione, che costituisce il fattore determinante di un’evoluzione microbiologica o chimica. Effettivamente, dopo 6 mesi di conservazione della massa M, vengono percepite differenze INFOWINE: INTERNET JOURNAL OF VITICULTURE AND OENOLOGYHOMEFUTURE EVENTSNEWSTECHNICAL ARTICLESVIDEOSCIENTIFIC ABSTRACT Infowine: Internet journal of Viticulture and Oenology. New integral and 100% organic fermentation activator. From Vason's Research and Development department comes X-PRO® Verve. X-PRO® Verve: from specific redox-balancing inactive yeasts to the development of the new organic nutrient for varietal protection, an indispensable

contribution to

PAGE

Bienvenido a la revista internet Infowine. Infowine ofrece desde 2002 informaciones técnicas, útiles para agrónomos y enólogos, que derivan de la investigación o de la práctica, procedentes de todo el mundo y traducidas en varios idiomas. Síguenos también en nuestro Canal de Youtube. Publicado el 06/09/2016. MICROBIAL CONTAMINATION IN WINE TRIOLI, MICROBIAL CONTAMINATION IN WINE, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, N.3/2 Acetic bacteria Gluconobacter and Acetobacter are the main genera of oenological significance within this family. HYGIENIC STANDARDS IN WINEMAKING COTTEREAU, HYGIENIC STANDARDS IN WINEMAKING, P. 2 WWW.INFOWINE.COM – INTERNET JOURNAL OF ENOLOGY AND VITICULTURE, 2010, Nº 7/3 - Compliance with the Directive knows as the Machinery Directive, n°

98/37/CEE, which

INFOWINE: REVISTA INTERNET DE VITICULTURA E ENOLOGIATRANSLATE THIS

PAGE

A Infowine disponibiliza, desde 2002, informação técnica útil para os viticólogos, enólogos e agrónomos. Esta informação, proveniente da investigação e da experiência prática, é disseminada pelo mundo e traduzida em diversos idiomas. Agora pode aceder a vídeos a partir de qualquer dispositivo. Criamos também um canal no YouTube: Infowine. POTASSIUM POLYASPARTATE-BASED PRODUCTS: THE REVOLUTION IN Tartrate stabilization is an important phase of winemaking process. The presence of tartrate crystals in bottle is not desired by consumers, so producers need to make this stabilization in a more

reliable way.

STABILIZING COLOR IN RED WINES PART 2 OF THE HARVEST FLASH GRANES ET AL., STABILISER LA COULEUR DES VINS ROUGES, P. 4 WWW.INFOWINE.COM – INTERNET JOURNAL OF VITICULTURE AND ENOLOGY, 2008, N.1 It is the regular tasting of the wine that helps manage the additions, and the rate. THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF … dubourdieu, the role of glutathione on the aromatic evolution of dry white wine, 1 vinidea.net wine internet technical journal, 02 2004,

n°2

more wine.

POTASSIUM POLYASPARTATE-BASED PRODUCTS: THE REVOLUTION IN Tartrate stabilization is an important phase of winemaking process. The presence of tartrate crystals in bottle is not desired by consumers, so producers need to make this stabilization in a more

reliable way.

INACTIVE YEAST TO PRESERVE THE AROMA OF YOUNG WINES This new technique could be a more sustainable alternative than the traditional usage of sulfites to preserve the aroma of young wines during their storage. This statement is the result of a researcher group, from the School of Agricultural A NATURAL DEFENSE AGAINST BOTRYTIS HAS BEEN IDENTIFIED Trentino “Vino Santo” could become even more sustainable thanks to results from a study completed by the Edmund Mach Foundation, that have just recently been published in the scientific journal “European Food Research and Technology”, that evaluated the potential use of microorganisms, isolated from Nosiola grapes that were placed to dry for Trentino “Vino Santo” production, as WHAT A ROBOT CAN TELL YOU ABOUT THE QUALITY OF YOUR The quality of sparkling wine is visually assessed by its colour, bubble behaviour, appearance (bead) and foam persistence (mousse). However, as discussed by a number of authors, these parameters are extremely variable and are affected by pouring, reception vessel shape and type as well as temperature.

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Influence of different screw caps on wine quality

Volker Schneider

Screw caps differ in the oxygen barrier effect of their sealing inserts. Too much oxygen promotes oxidative ageing, too little oxygen promotes reductive ageing. Reductive ageing under hermetically ... Published on: 05/16/2021

* Viticulture and enology updating on-demand VITICULTURE AND ENOLOGY UPDATING ON-DEMAND SINCE 2002 THE POINT OF REFERENCE FOR WINEMAKING KNOWLEDGE Published on 06/07/2002

*

Artificial intelligence (AI) helps face the adversities of climate change and gives an early and accurate forecast of vineyard yields Sigfredo Fuentes, University of Melbourne, Australia; José Cuevas-Valenzuela, Centro di Ricerca e Innovazione Viña Concha y

Toro, Chile

In the following videos related to the topic of artificial intelligence (AI), we propose two very interesting interventions by Research Groups specialized in Digital Agriculture, Food and Wine. Price:27 €(Tax included)

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Published on: 06/03/2021

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Use of Pulsed Light for Grape Sanitization The use of pulsed light (PL) in food technology dates back to the 1970s. New research shows PL may not modify the product sensorial properties nor its nutrimental benefits but would afford the redu... Published on: 06/02/2021

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Free webinar - Redox potential: management and control in the cellar

Jun 8, 4:00 PM

The redox potential or electrochemical potential provides data on the oxidation-reduction process, indicating whether the molecules in it are in an oxidised or reduced state, depending on the E°... Published on: 06/01/2021

*

Top scientific programme at the MACROWINE 2021 congress The detailed programme for the MACROWINE congress, which will take place in virtual mode from 23 to 30 June 2021, is available www.macrowine2021.com. Contents of excellence- 65 oral presentations-

...

Published on: 06/01/2021

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Aromatic maturity and musts fining: Make the right decision at the right time with PolyScan Technical free webinar June 10 @09:00 a.m PT Are you looking for a solution to identify the aromatic maturity of your grapes and determine the optimal harvest date windows? Do you need to want to think through the fining of the musts and deve... Published on: 05/31/2021

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Innovative methods of extracting mannoproteins from lees and accelerating autolysis Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM) Extracting yeast mannoproteins and using ultrasound to accelerate

aging on lees.

Price:27 €(Tax included)

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Published on: 05/26/2021

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Recent advancements in the light-struck taste in white wine Daniela Fracasssetti, Antonio Tirelli, Università degli Studi di

Milano

Causes and effects of light-struck taste, with novel and sustainable strategies to counteract the problem. Published on: 05/25/2021

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Wine stabilization techniques with low environmental impact EVER srl aims at the sustainability of the wine supply chain, proposing solutions with reduced environmental impact, in line with the OIV directives, guaranteeing personalized technical support. Published on: 05/25/2021

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Text

4.0 principles.

Australia and New

98/37/CEE, which

PAGE

176 5.4 3.61 2 -

n°2

4.0 principles.

Australia and New

98/37/CEE, which

PAGE

176 5.4 3.61 2 -

n°2

TECHNICAL ARTICLES

SCIENTIFIC ABSTRACT

reliable way.

Australia and New

98/37/CEE, which

PAGE

176 5.4 3.61 2 -

n°2

PAGE

Australia and New

98/37/CEE, which

PAGE

176 5.4 3.61 2 -

n°2

PAGE

PAGE

reliable way.