Program of presentations on April 20, 2022
Innovation in the International Organization of Vine and Wine
New oenological practices and evolution of the OIV services for the world of wine
Guido Baldeschi, Head of the OIV Oenology Unit
Session dedicated to international public research
- Application of electrolyzed water in the vineyard as an alternative treatment and effect on grape and wine quality
Chantal MAURY, INRAE, Ecole Supérieure d’Agricultures, Angers, France - Field variability management through precision viticulture: case studies in small vineyards
Matteo GATTI, DIPROVES Università Cattolica S.C. di Piacenza, Italy - European consumers’ preference for wines made from fungus-resistant grape varieties
Marc WEBER, DLR Rheinpfalz, Neustadt, Germany (tbc)
Round table: Factors in the field that affect wine quality
Module in collaboration with SUTERRA
Moderator: Julio APARICIO, Crop Manager Suterra
Speakers:
Marco PIERUCCI, Agronomist and CEO Agronominvigna, Italy
Antoni CANTOS LLOPART, Winemaker Juvé i Camps
José SERRANO, Purchasing Manager Peter Riegel Weinimport Gmbh, Germany
Flash Talk – VINIoT, Precision viticulture service for the digital transformation of SMEs in the SUDOE area
Javier PORTU REINARES, ICVV, Logroño, Spain
The art of malolactic fermentation: considerations for a successful MLF
Module in collaboration with ANCHOR OENOLOGY
- Maret DU TOIT, Stellenbosch University, Sudáfrica
- Elda LERM, Anchor Yeast, Sudáfrica
Protein instability of white wines and oenological tannins
Module in collaboration with SAI ENOLOGY
- Protein instability of white wines: origin and prevention strategies
Fernanda COSME, Univ. de Trás-os-Montes e Alto Douro, Portugal - Oenological tannins: origin, properties and their oenological applicability
Filipe RIBEIRO; SAI Enology
Experiments with alternatives to cold for color stabilization of red wines
Module in collaboration with DAL CIN
- Effect on the color of red wines of different subtractive treatments and additives
Antonella BOSSO, CRA-Centro di Ricerca per l’Enologia, Asti, Italy - Practical proposals to preserve color and obtain stable red wines
Maria MANARA, R&D Manager, Dal Cin Spa., Italy
Session dedicated to international public research
- How to reduce the use of sulfur dioxide during winemaking without compromising quality?
Fernando ZAMORA – Universitat Rovira i Virgili, Tarragona, Spain - Beyond copper. Six alternative remediation strategies for reduction defect in wine: results and perspectives.
Diego SÁNCHEZ-GIMENO, LAAE, University of Zaragoza, Spain
Advantages for winemaking of the selection of a functional aromatic yeast, its E2U™ production and the importance of inoculation monitoring by flow cytometry.
Module in collaboration with Fermentis div SI Lesaffre
- Flow cytometry applied to oenology: a technique adapted for dynamic monitoring of wines
Matthieu DUBERNET, Chairman and CEO – Laboratoires Dubernet Oenologie - Oenological interest of the selection, the E2U™ production method and the timing of inoculation of a functional aromatic yeast
Arnaud DELAHERCHE, Technical Manager – Oenology – Fermentis
Bio-protection 2.0: Bacteria for wine bioprotection. Inhibiting contaminating microorganisms using Lactiplantibacillus plantarum.
Module in collaboration with CHR Hansen
- Luca COCOLIN, Professor of Food Microbiology, Univ. of Turin, Italy
- Duncan HAMM, Senior Application Specialist. Chr Hansen
Flash Talk – Predicting harvest yields using machine learning from satellite imagery.
- Eva Navascues, R&D&I Director of Pago de Carraovejas
- David de la Fuente Blanco,Technical Manager for Geospatial Analytics and Services
Session dedicated to the DIGIWINE service in support of digital innovation
- Emerging digital technologies in European viticulture: a review
Javier TARDAGUILA, Televitis Research Group, University of La Rioja, Spain
