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Published on: 25/04/2024
Infowine Premium Membership English | All content up to 2020
BRIEF description
On this page you can find all Infowine Premium content published until 2020.
To find content more easily use the “ctrl + F” search function.
The contents on this page are listed in chronological order of publication.
This course includes:
- Lessons: 65+
- Unlimited access
Course Content
Effects of climate change conditions (elevated CO2 , temperature and water scarcity) on phenology, physiology and grape quality of four Tempranillo somatic variants (Marta Arrizabalaga-Arriazu | Univ. Navarra, Univ. Bordeaux, INRA-Bordeaux, Univ. Pública de Navarra-CSIC, EEAD-Zaragoza)
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Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability (Paola Domizio | Universtità degli Studi di Firenze – DAGRI, Italy)
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Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy (Alois Bonifacio | University of Trieste)
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Prospects for change in Rioja DOCa vineyards under climate change scenarios (María Concepción Ramos | Universidad de Lleida, Spain)
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Facing climate change: effects of inactivated yeast extracts on the ripening of cv. Sangiovese (Chiara Pastore | DISTAL, Università di Bologna, Italy)
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Bio-protection in oenology: a real alternative to sulphites? | Hervé Alexandre, Université de Bourgogne, France
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Wine authenticity based on High Resolution Melting (Paula Martins-Lopes | University of Tras-os-Montes and Alto Douro, Portugal)
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Investigations of the effects of ultrasound on thiol precursors of grapes (Tomas Roman | Fondazione Edmund Mach)
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Effect of the addition of bee pollen to white grape must during alcoholic fermentation (Antonio Amores-Arrocha | Universidad de Cádiz, Spain)
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Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions (Encarna Gomez-Plaza | University of Murcia)
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The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties (Andrew Reynolds | Cool Climate Oenology and Viticulture Institute, Brock University, Canada)
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Use of BCAs for effective control of Botrytis cinerea in vineyards (Giorgia Fedele | Universita Cattolica del Sacro Cuore, Italy)
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A new life for winemaking lees: from waste to photovoltaics (Manuel Meneghetti | University Ca’ Foscari of Venice)
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Application of Vis–NIR Hyperspectral Imaging for prediction of flavonoids, anthocyanins and soluble solids content in table grapes (Mario Gabrielli | Ecole Supérieure d’Agriculture, France)
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Wine grape ripeness assessment using Hyperspectral imaging (Pedro Melo-Pinto | CITAB, University of Tras-os-Montes e Alto Douro)
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Two-source modelling of vineyard actual and potential (evapo)transpiration | Hector Nieto et al., IRTA, Lleida, Spain – Hydrology and Remote Sensing Laboratory, USDA, USA.
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Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different resultsle (Matteo Gatti | University Cattolica del Sacro Cuore of Piacenza)
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Wine and oxygen from grape to glass (Jean-Claude Vidal | U.EXP-Pech Rouge INRA, France)
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Use of Monastrell crosses for obtaining varieties adapted to climate change (Rocio Gil Muñoz | Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain)
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From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption (María Ángeles Del Pozo Bayón | CSIC-UAM, Spain)
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The emerging threat of Xylella fastidiosa to European viticulture? | Rodrigo P.P. Almeida, University of California, USA.
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The varietal resistance as a sustainable solution for quality wines. The French approach | Hernán Ojeda INRA, Unidad Experimental de Pech Rouge, France
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Glycosidic aroma precursors: importance for wine and sparkling wine | Winterhalter, P. Institute of Food Chemistry, TU Braunschweig, Germany
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Grapevine Breeding: current status and future perspectives | Reinhard Töpfer, JKI -Institute for Grapevine Breeding, Geilweilerhof, Germany
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The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine (Matteo Marangon | University of Padova)
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How can grapevine physiology contribute to a sustainable wine production in a changing climate? (Manuela CHAVES, Instituto de Tecnologia Química e Biológica. Univ. Nova de Lisboa, Portugal)
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Potentiality of the cyclic voltammetry for the assessment of the wine evolution (Piergiorgio Comuzzo | University of Udine)
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Wine yeasts: from evolutionary history to industrial applications (Sylvie Dequin | INRA, Montpellier SupAgro, France)
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Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts (Antonio Morata | ETSIAAB, University of Madrid)
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Wine grape quality assessment using hyperspectral imaging – a predictive analytics comparison framework (Véronique Gomes | CITAB, Universidade de Trás-os-Montes e Alto Douro, Portugal)
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The visual appeal of the color of red wine: microbiological implications (José Antonio SUAREZ-LEPE | Universidad Politécnica de Madrid. Grupo Enotec-UPM, Spain)
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Improved methodology for early and accurate vineyard yield forecasting (Ana CALDEIRA | CRI, Viña Concha y Toro, Chile – Instituto Superior de Agronomia, Portugal)
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Effect of abiotic stresses on the physiology of grapevine infected by Botryosphaeriaceae (Aurélie SONGY | Université de Reims Champagne-Ardenne , IFV, France)
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Pulsed electric fields (PEF), a viable technology to improve the extraction of polyphenols in the red winemaking process (Marcos Andrés Maza | Universidad de Zaragoza, Spain)
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Improvement of wine yeasts fermentative efficiency by food-grade antioxidant treatment during active dry yeast (ADY) production (Emilia Matallana Redondo | Universitat de València, Spain)
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Biological control of Botrytis cinerea in grapes: effects on the winemaking process and the quality of grapes, must and wine (Rocío Escribano Viana | ICVV, Universidad de La Rioja, CSIC)
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Vineyard techniques of canopy management to mitigate the effects of global warming (Fernando Martínez de Toda, ICVV, University of La Rioja)
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Effect of the type of preferred wine on the hedonic and emotional response of consumers (María Mora Gijón | Polytechnic University of Madrid – Basque Culinary Center, San Sebastián, Spain)
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Effect of irrigation on grapes maturation (Markus Keller | Washington State University, USA)
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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption (María Ángeles del Pozo Bayón | (CIAL) CSIC-UAM, Spain)
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Good practices for bulk and bottled wine trading (Simon Nordestgaard | Australian Wine Research Institute)
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Oxygen and SO2 in winemaking (Vicente Ferreira | LAAE, Universidad de Zaragoza, Spain)
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The influence of mitochondrial DNA in wine production (Alexandra Verspohl | Università di Modena e Reggio Emilia)
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Evolutionary strategies to develop high-Glutathione yeast strains for winemaking(Tommaso Bonciani | Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia, Italy)
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The microbial signature of terroir as a biomarker of vine health and wine quality (Ignacio Belda | Complutense University of Madrid, Spain)
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Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism (Ricardo Chagas | LAQV Requimte, Universidade Nova de Lisboa, Portugal)
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Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine (Carmen Berbegal | ENOLAB, ERI BioTecMed. Universitat de València, Spain)
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Aging on lees time reduction of a Chardonnay wine by electroporation (Juan Manuel Martínez | Universidad de Zaragoza, Spain)
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Zoning vineyards by NDVI data from unmanned aerial vehicles (UAVs) and mapping variability of the vineyards in Ontario, Canada (Hyun-Suk Lee | CCOVI, Brock University, Canada)
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Phytosterol in grape solids: composition and impact on alcoholic fermentation (Erick Casalta | INRA UMR 1083 SPO, Montpellier)
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MW ROUND TABLE #5.5 – Wine sensory descriptors in a globalized market – Effect of culture and familiarity on wine perception: a study with Spanish and British wine experts | Alejandro SUÁREZ
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MW ROUND TABLE #5.6 – Wine sensory descriptors in a globalized market – Chemical and sensory diversity of regional Cabernet Sauvignon wines | Dimitra L. CAPONE
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MW ROUND TABLE #5.7 – Wine sensory descriptors in a globalized market – Chinese localization of wine aroma descriptors | Wen MA
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MW ROUND TABLE #3.2 – Advances in vinification processes, novel compounds and novel reactions – First identification of a glycosylated fraction involved in mushroom-off-flavor in grapes: influence of B. cinerea, powdery mildew and C. subabruptus – Léa DELCROS
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MW ROUND TABLE #3.1 – Advances in vinification processes, novel compounds and novel reactions – The role and quantification of vitamins in wine: what do we know? – Marie Sarah EVERS
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MW ROUND TABLE #1.5 – Identity, typicality, traceability – NMR profiling of grape musts from some Italian regions – Pavel Solovyev
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MW ROUND TABLE #1.4 – Identity, typicality, traceability – Genetic traceability of ‘Nebbiolo’ musts and wines by single nucleotide polymorphism (SNP) genotyping assays – Giorgio GAMBINO
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ROUND TABLE #1.2 – Identity, typicality, traceability- Fluorescence spectroscopy with XGBoost discriminant analysis for intraregional wine authentication – Ruchira RANAWEERA
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Modelling of phenol distribution and oxygen permeation of oak casks (Antonio Tirelli | Università di Milano, Italy)
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The organization of wine aroma and its evolution during time (Luigi Moio | Università di Napoli Federico II, Italy) Part two
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The organization of wine aroma and its evolution during time (Luigi Moio | Università di Napoli Federico II, Italy) Part one
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An innovative method to identify the wine dilution (Matteo Perini | Fondazione Edmund Mach San Michele all’Adige, Italy)
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Sensory and chemical phenotyping of wines from a F1 grapevine population (Jochen Vestner | Ulrich Fischer | Institute for Viticulture and Oenology, Germany)
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From vineyard to bottle. Rationalizing grape compositional drivers of the expression of Valpolicella aroma ‘terroir’ (Giovanni, LUZZINI | University of Verona, Italy)
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Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine (Fanny BORDET | Université Bourgogne Franche-Comté, France)
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The fear of dilution: rainfall, irrigation and grape ripening (Markus Keller | Washington State University, USA) – Part two
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The fear of dilution: rainfall, irrigation and grape ripening (Markus Keller | Washington State University, USA) – Part one
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Electroanalytical approach for the study of wine antioxidants (Piergiorgio Comuzzo | Dipartimento di Scienze Agroalimentari, Ambientali ed Animali, Università di Udine, Italy)
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Deciphering the wine ageing bouquet – Sensory and molecular study of a complex olfactory concept (Magali Picard | ISVV, Université de Bordeaux)
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The chemical and sensory bases of the wine minerality (Antonio Palacios | Universidad de la Rioja, Spain)
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Grapevine xylem adaptation to drought studied by reflectance spectroscopy (Laura Rustioni | DISAA, Università di Milano, Italy)
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