Research for development award winners 2017
Sive-Oenoppia Award to Chagas, Assoenologi-Versini Award to Fracassetti
The selection process for the scientific papers nominated for the 2017 Research for Development Awards, a competition promoted by the Italian Society of Viticulture and Enology to foster dialogue between research and production in the viticulture field, has been concluded. The Research for Development Awards benefit from the support of Assoenologi and contributions from the Edmund Mach Foundation and Oenoppia.
The 2017 ASSOENOLOGI VERSINI Prize, now in its 6th edition, dedicated to the memory of the late Trentino scientist and reserved for Italian researchers, was awarded to Daniela Fracassetti, Sara Limbo, and Antonio Tirelli, of DeFENS, University of Milan, with the paper “The taste of light in white wine: mechanisms of formation and prevention.”
The 2017 SIVE OENOPPIA Prize, dedicated to International Research and sponsored by the Oenoppia Association, now in its 3rd edition, has Ricardo Chagas, of LAQV REQUIMTE, Universidade Nova de Lisboa (Portugal), as the winner, who with colleagues Luisa Pinto Ferreira, Ricardo Boavida Ferreira, Ana Lourenço presented the results of his research on “Protein turbidity formation in white wine – the basic role of SO2 in the mechanism of protein aggregation.”
Videos of the finalist entries are posted at www.infowine.com.
ASSOENOLOGI joins the organization of ENOFORUM
The 2017 edition of ENOFORUM also sees ASSOENOLOGI joining the organization of the event.
The Associazione Enologi Enotecnici Italiani, which has more than 3,000 members in Italy, has made the G. Versini Award its own, through which Italian speakers at the ENOFORUM congress are selected:
The Scientific Committee of ASSOENOLOGI will take part in the selection process of the research papers, and the oenologists participating in ENOFORUM will express their judgment on the practical usefulness of the papers.
ENOFORUM will also be accredited by the Association and will become an integral part of ASSOENOLOGI’s membership training and continuing education program for the 2017-2019 triennium.
ASSOENOLOGI’s participation in ENOFORUM 2017 is part of a broader agreement reached with VINIDEA and SIVE, which involves close collaboration between three entities that have been involved in technical updating for the wine sector for years. Combining the skills and experience of the three entities will further improve the range and quality of training offerings available to Italian professionals in the sector.
SIVE Assoenologi Versini Award
Along with VINIDEA and SIVE, ASSOENOLOGI is also participating in the organization of the congress this year, making the Prize dedicated to researcher Giuseppe Versini its own: the candidate papers, selected by an international Scientific Committee of more than 50 researchers, will be presented by their authors at Enoforum. Participating technicians will vote on the research based on its usefulness for their work, and this evaluation will select the winner of the Assoenologi Versini Prize.
Below is the list of 15 candidates selected by the International Scientific Committee:
- Light taste in white wine: mechanisms of formation and prevention, Daniela Fracassetti, University of Milan
- Energy savings achieved by using a new yeast in the fermentation of sparkling wine bases, Tiziana Nardi, CREA Conegliano
- An innovative method for identifying wine watering down, Matteo Perini, Edmund Mach Foundation
- Lysozyme immobilized on chitosan for selective control of Oenococcus oeni, Ilaria Benucci, University of Tuscia
- Sunburn and subsequent tannin oxidation: damage or improvement of grapes? Laura Rustioni, DISAA-University of Milan
- Electroanalytical approach for the study of antioxidants for oenological use, Piergiorgio Comuzzo, University of Udine
- Modeling phenolic distribution and oxygen access in wine in oak barrels, Antonio Tirelli, University of Milan
- 3D characterization of vineyard canopy through ultra-high resolution multispectral drone images, Salvatore Filippo Di Gennaro, IBIMET-CNR
- Monitoring vine water stress by thermography and spectroscopy, Simone Gabriele Parisi, University of Milan, Italy
- Delayed finishing of winter pruning modifies phenology, production and quality´ of grapes, Vania Lanari, Marche Polytechnic University
- Enhancement of waste unripe grapes as an anti-browning and antioxidant additive, Federica Tinello, University of Padua
- Winery use of Candida zemplinina to produce red wines with less alcohol and more glycerol, Daniele Oliva, Regional Wine and Oil Institute
- Protocol for regeneration and micropropagation of grapevine from shoots and leaf explants, Leila Caramanico, University of Milan
- Schizosaccharomyces japonicus: a yeast with high polysaccharide release capacity. Evaluation of the impact on protein stability, Paola Domizio, University of Florence, Italy.
- Reduction of ethanol content in red wines by technological and microbiological approaches: a comparative study, Simone Giacosa, University of Turin.
SIVE OENOPPIA Award 2017
In addition to the G. Versini Prize, reserved for researchers working in Italy, the SIVE Board established in 2012 a second Prize, open to scholars from other countries. The initiative stems from the realization that research-even in the field of viticulture-has an increasingly supranational dimension, and aims to facilitate access to scientific information produced abroad by Italian producers and contacts with researchers from around the world.
The nominated papers, selected by an international Scientific Committee of more than 50 researchers, will be presented by their authors at Enoforum. Participating technicians will vote on the research based on its usefulness to their work, and this evaluation will select the winner of the Sive Oenoppia Prize.
Below is the list of 12 candidates selected by the International Scientific Committee:
- The microbial signature of terroir as a biomarker of vine health and wine quality, Ignacio Belda, Department of Microbiology III, Complutense University of Madrid
- Zoning vineyards by NDVI data from unmanned aerial vehicles (UAVs) and mapping variability of the vineyards in Ontario, Canada, Hyun-Suk Lee, Cool Climate Oenology and Viticulture Institute, Brock University, Ontario
- Grapevine xylem adaptation to drought studied by reflectance spectroscopy, Laura Rustioni, Department of Agricultural and Environmental Sciences (DISAA), University of Milan
- Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc, Andrea Bellincontro, Dept. For Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia
- Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes, Eduardo Delacassa, Laboratorio de Biotecnología de Aromas, DQO-CYTAL, Facultad de Química, Universidad de la República del Uruguay
- Grape solids: sterol content and impact on alcoholic fermentation, Erick Casalta, INRA UMR 1083 Sciences pour l’Œnologie
- Evolutionary strategies to develop high-Glutathione yeast strains for winemaking, Tommaso Bonciani, Department of Life Sciences, University of Modena and Reggio Emilia
- The influence of mitochondrial DNA in wine production, Alexandra Verspohl, University of Modena and Reggio Emilia (UNIMORE)
- Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine, Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València
- Protein haze formation in white wine – The critical involvement of sulfur dioxide in protein aggregation mechanism, Ricardo Chagas, LAQV REQUIMTE, Universidade Nova de Lisboa
- Wine-Oxygen-Antioxidants: How to address more effectively the winemaker choices, Panagiotis Arapitsas, Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all’Adige, Italy.
- Deciphering the wine ageing bouquet: sensory and molecular study of a complex olfactory concept, Magali Picard, ISVV – Université de Bordeaux
OENOPPIA is a non-profit association of key players involved in the production and development of oenological products. Oenoppia members represent approximately 85 percent of the oenological products used by winemakers worldwide. They possess a strong wine culture and an international approach to the wine world, of which the creation of the association is an expression. For decades, and in the case of the historical subjects for more than a century, the groups that make up Oenoppia have based their development on research and innovation. Their knowledge of oenological applications has been developed both internally and through collaboration with the world’s leading research centers. Oenoppia members have promoted the publication of a large number of scientific publications and patents concerning the search for the best possible expression of the quality potential of grapes.
OENOPPIA’s support of the International SIVE Award is another concrete expression of its commitment to the sector, supporting general knowledge of the phenomena involved in the transformation of grapes into wine.
The following are members of OENOPPIA: AB Group, Agrovin, AEB, Eaton, Bioseutica, Dal Cin, Enologica Vason, Chr. Hansen, Oenobrands, Erbslöh, Esseco, Fermentis, Laffort, Lallemand, Lyven, Novozymes, Silvateam, Cofalec.
