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IVES 9 IVES Conference Series 9 Merano Wine Festival 2020

Merano Wine Festival 2020

IVES was a partner of the Merano Wine Festival (innovation section), a digital event held from 6 to 10 November 2020. During this festival participants attended scientific conferences on cutting-edge topics for the wine industry. Some of the topics covered have been selected from our journals: IVES Technical Reviews and OENO One. You can enjoy the recordings on Merano Wine Festival web platform. Discover below webinars and topics covered selected from our journals



How can the water regime and nitrogen status of the vine influence aging aromas in red wines?

By Nicolas Le Menn (University of Bordeaux) Read the original article on IVES Technical Reviews



New microbiological stabilization procedures: an alternative to reduce SO2 levels in wine? (Video in Italian)

By Maria Tiziana Lisanti (Università degli Studi di Napoli Federico II) › Read the original article on IVES Technical Reviews



Does water deficit negatively impact wine grape yield over the long term? 

By Alexander D. Levin (Oregon State University) Read the original article on IVES Technical Reviews



Berry primary and secondary metabolites in response to sunlight and temperature in the grapevine fruit zone.

By Alain Deloire (Montpellier University, L’Institut Agro SupAgro-IHEV, France) › Read the original article on IVES Technical Reviews



Sensory characterisation of Bordeaux red wines produced without added sulfites.

By Edouard Pelonnier-Magimel (Unité de Recherche Œnologie, Inrae, Université de Bordeaux, Bordeaux INP, France) Read the original article on OENO One

Publication date: January 14, 2021

Issue: Merano Wine Festival 2020

Speakers

Nicolas Le Menn, Maria Tiziana Lisanti, Alexander D. Levin, Alain Deloire, Pelonnier-Magimel

Tags

IVES Conference Series | Merano Wine Festival

Citation

Related articles…

Multidisciplinary strategies for understanding ill-defined concepts

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

Evaluation of colloidal stability in white and rosé wines investing Dynamic Light Scattering technology

Proteins constitute one of the three main components of grape juice and white wine, phenolic compounds and polysaccharides being the others. A specific group of the total grape-derived proteins resists degradation or adsorption during the winemaking process and remains in finished wine if not removed by the commonplace commercial practice of bentonite fining. While bentonite is effective in removing the problematic proteins, it is claimed to adversely affect the quality of the treated wine under certain conditions, through the removal of colour, flavor and texture compounds. A number of studies have indicated that different protein fractions require distinct bentonite concentrations for protein removal and consequent heat stabilization.

Evaluation of shelf life of white wines in aluminium bottle: a modelling approach

Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].

Application of Hyper Spectral Imaging for early detection of rachis browning in table grapes

Rachis browning is a common abiotic stress that occurs during postharvest storage, leading to a decrease in commercial value of table grapes and resulting in significant economic losses. Its early detection could enable the implementation of preventive strategies. In this report, we show the feasibility of a non-destructive early detection of browning based on Hyper Spectral Imaging (HSI). Furthermore, rachis samples were subjected to transcriptomic analysis to understand putative pathways causing differences in browning within varieties.

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine.