Grape Session at Enoforum Web Conference 2021
The program of the Enoforum Web Conference will be divided into the following thematic sections: VINEYARD, GRAPE, CELLAR and WINE.
Uva session speakers at the Enoforum Web Conference
The papers selected by the scientific committee for the UVA session form 4 thematic blocks: artificial intelligence (AI), precision viticulture, phenolic compounds and maceration processes.
Different ways of using new technologies based on Artificial Intelligence (AI) will be presented by Sigfredo Fuentes of the University of Melbourne and José Cuevas-Valenzuela of the Viña Concha y Toro Research and Innovation Center. The Australian research is focused on the prediction of taste and aroma profiles of grapes and finished wines, while the system developed in Chile is aimed at preventive and accurate yield prediction. The technical and economic potential of selective harvesting as one of the tools of Precision Viticulture for managing variability in the field will be illustrated by Matteo Gatti of the Università Cattolica del Sacro Cuore in Piacenza, Italy.
Phenolic compounds are of great interest to quality wine producers. Laura Rustioni of the University of Salento will show how a freeze-thaw treatment can improve phenolic maturation for potential use in difficult growing conditions. Robert Dambergs of Charles Sturt University will explain how reflectance spectroscopy can be used to predict total phenols in must in order to objectively differentiate pressing fractions for sparkling wines. José Luis Aleixandre-Tudo of Stellenbosch University will show how the use of fluorescence properties of phenolic compounds can help noninvasively quantify the phenolic content of a fermenting tank. Research presented by Andrea Natolino of the University of Udine will demonstrate the potential effectiveness of ultrasound on the maceration process to promote the extraction of skin compounds. The role of grape must extraction steps on the content of volatile thiol precursors in different must fractions will be explained by Daniela Fracassetti from the University of Milan.
New AI-based system for early and accurate prediction of vineyard yields
José Cuevas-Valenzuela – Center for Research and Innovation, Viña Concha y Toro, Chile
Vineyard yield forecasting is a key issue for harvest planning and optimization of winemaking operations. José Cuevas-Valenzuela will present a new cost-effective, rapid and accurate system for vineyard yield forecasting developed at the Viña Concha y Toro Research and Innovation Center.
Online detection of grape must pressing fractions with UV-Vis spectroscopy
Robert Dambergs – Charles Sturt University, Australia
Robert Dambergs of Charles Sturt University will explain how reflectance spectroscopy can be used to predict total phenols in grape must with acceptable accuracy as well as to objectively distinguish fractions of sparkling base must.
Influence of pre-fermentation stages on varietal thiol precursors
Daniela Fracassetti – University of Milan, Italy
The role of grape must extraction steps on the content of volatile thiol precursors in must fractions, as well as the effect of adding sulfites and copper ions, was studied by Daniela Fracassetti of the University of Milan.
How artificial intelligence (AI) is helping winemakers cope with the adversity of climate change
Sigfredo Fuentes – The University Of Melbourne, Australia
Sigfredo Fuentes will present a new technology developed at the University of Melbourne based on Artificial Intelligence (AI) to monitor vineyard growth; using computer vision analysis and grape maturity, based on berry cell death, the goal is to predict the flavor and aroma profiles of grapes and finished wines.
Multidisciplinary evaluation of selective harvesting in the hills of Piacenza
Matteo Gatti – Catholic University of the Sacred Heart, Italy
Variability within the field can be managed through precision viticulture protocols that aim to identify homogeneous zones and address site-specific operations, including selective harvesting. Matteo Gatti of the Catholic University of the Sacred Heart in Piacenza will explain the technical and economic potential of selective harvesting in the Italian context.
Innovations in the winemaking process of red wines using ultrasonic technology
Andrea Natolino – University of Udine, Italy
High-power ultrasound has recently been recognized as one of the most promising technologies in winemaking processes. Andrea Natolino of the University of Udine will demonstrate the potential effectiveness of ultrasound in maceration.
Freezing-thawing of grape seeds to improve their phenolic maturity and tannin oxidation
Laura Rustioni – University of Salento, Italy
Phenolic maturation is of great interest to quality wine producers. However, climatic or genotypic limitations can often prevent optimal ripening. Laura Rustioni of the University of Salento will show how a freeze-thaw treatment can improve grape quality for potential use in difficult growing conditions.
