Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.
Enoforum 2021
Adaptation of Lactobacilli towards low ph and SO2 to develop MLF in base musts for sparkling wines
In some white wines, malolactic fermentation (MLF) is very interesting, and for low pH wines this process is particularly difficult. Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF.
Mannoprotein extracts from wine lees: characterization and impact on wine properties
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed.
Non-invasive quantification of phenol content during red wine fermentations
Phenolic compounds are responsible for the most important red wine quality attributes. Anthocyanins and tannins play crucial roles in color and mouthfeel properties of red wines. Phenolic analysis in the winery is hindered by analytical constrains.
Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content
The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2.
Influence of pre-fermentative steps on varietal thiol precursors
The content of 3-sulfanyl-1-hexanol and its acetate ester in wine is affected by a number of factors, including the concentration of its precursors S-3-(hexan-1-ol)-L-glutathione (G-3SH),
Innovations on red winemaking process by ultrasound technology
High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds.
In-line sensing of grape juice press fractioning with UV-Vis spectroscopy
UV-Visible spectroscopy in conjunction with chemometrics, was successfully applied to objectively differentiate sparkling wine press juice fractions of Pinot noir. Two measurements methods were applied: reflectance using a fibre optic probe in-line and transmission using a benchtop spectrophotometer.
Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds
Phenolic ripening represents a major interest for quality wine producers. Nevertheless, climatic or genotypical limitations can often prevent optimal maturation process. During winemaking seeds can be easily separated and technologically processed to improve their quality.
A new AI-based system for early and accurate vineyard yield forecasting
Vineyard yield forecasting is a key issue for vintage scheduling and optimization of winemaking operations. High errors in yield forecasting can be found in the wine industry, mainly due to the high spatial variability in vineyards, strong dependency on historical yield data, insufficient use of agroclimatic data and inadequate sampling methods
How artificial intelligence (AI) is helping winegrowers to deal with adversity from climate change
Artificial intelligence (AI) for winegrowers refers to robotics, smart sensor technology, and machine learning applied to solve climate change problems. Our research group has developed novel technology based on AI in the vineyard to monitor vineyard growth using computer vision analysis (VitiCanopy App) and grape maturity based on berry cell death to predict flavor and aroma profiles of berries and final wines.
Multidisciplinary assessment of selective harvesting in the Colli Piacentini wine district
Within-field variability can be managed through Precision Viticulture (PV) protocols aiming at identifying homogeneous zones and addressing site-specific operations including selective harvesting (SH). Several authors demonstrated SH profitability in extensive viticulture while few information is available within the Italian context.
PulvéLab: an experimental vineyard for innovation in precision spraying
One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. The recent evolution of technologies in the field of robotics, mechatronics and new information and communication technologies
TerraClim, an online spatial decision support system for the wine industry
Climate projections for the future suggest favourable conditions for some wine producing regions, but challenging conditions for others. For instance, temperature increases are likely to shift grapevine phenology, ripening and harvest dates, and potentially affect grape quality and yield.
Use of microorganisms in the disinfection/protection of organic rooted-cuttings from wood pathogens
One of the major problems affecting the viticulture sector is the quantity of plant protection products (especially copper) used to control the main foliar diseases of the vine. The Life Green Grapes project enter in the production context with the aim of reducing the use of fungicides throughout
Dual mode of action of grape cane extracts against Botrytis cinerea
Crude extracts of Vitis vinifera canes represent a natural source of stilbene compounds with well characterized antifungals properties. In our trials, exogenous application of a stilbene extract (SE) obtained from grape canes on grapevine leaves reduces the necrotic lesions caused by Botrytis cinerea
Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée
Flavescence dorée (FD) is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus.
Unique resistance traits against downy mildew from the domestication center of grapevine
The Eurasian grapevine (Vitis vinifera), an Old World species now cultivated worldwide for high-quality wine production, is extremely susceptible to the agent of downy mildew, Plasmopara viticola.