The program of Enoforum Web Scientists 2023
Applications are closed, the scientific committee's evaluation phase of the work begins
Organized by:
Under the auspices of:
Monday, March 13, 2023
Zoom Platform
Screw
12:00 - 13:00 (CET)
Introductory greetings
Gianni Trioli – Vinidea srl
Monica Pedrazzini – SIMEI (International Enological and Bottling Equipment Exhibition)
Luigi Moio – OIV (International Organization of Vine and Wine)
Julien Dumercq -IVES – International Viticulture and Enology Society
Assessing the feasibility of using treated municipal wastewater for vineyard irrigation-soil and vine responses
Carolyn Howell – Agricultural Research Council – South Africa
Connections matter: understanding the effect of graft quality on growth and vine-water relationships and wine production
Nazareth Torres – Public University of Navarra – Spain
Characterization of vineyard soil bacteria for the control of Botrytis cinerea
Mahlatse Moremi – University of Stellenbosh – South Africa
Implementation of precise soil analysis to assess whether climate change will affect bioavailability and leaching of copper in organic viticulture
Erika Jež – WRC University of Nova Gorica – Slovenia
Berry aroma compounds are jointly modulated by deficit irrigation and rootstock in ‘Merlot’ and ‘Sangiovese’ vines
Giacomo Palai – University of Pisa – Italy
Use of low HA+Cu(II) copper formulation: its potential for GTD control and its effects on vine physiology, microbiome and must quality
Vincenzo Mondello – University of Reims Champagne-Ardennes – Italy / France
Grapes
14:00 - 15:00 (CET)
Introductory greetings.
Diego Tomasi – SIVE (Italian Society of Viticulture and Enology)
Antonio Palacios – Laboratorios Excell Ibérica
Increased canopy density modulates berry quality in Cabernet Franc
Michele Faralli – University of Trento – Italy
Effect of soil physicochemical parameters on polyphenolic and volatile composition of Nero d’Avola red wines
Paola Bambina – University of Palermo – Italy
Valorization of grape pomace and stems (V. vinifera L.) for food and pharmaceutical applications
Nicla Curci – Higher Institute of Agronomy-ULisboa – Portugal
Identification of the best parameters for the evaluation of genotype ability to maintain satisfactory levels of malic acid in grapes at harvest and in final wines
Tommaso Frioni – Università Cattolica del Sacro Cuore – Italy
A multistep approach to characterize a collection of endophytic bacteria with bioprotective potential: from molecular typing to postharvest application
Giulia Bertazzoli – Council for Research in Agriculture and Analysis of Agricultural Economics – Viticulture and Oenology – Italy
A new strategy for updating infrared spectroscopy calibrations from reduced data sets
Jose Luis Aleixandre-Tudo – University of Stellenbosch – Spain/South Africa
Development of a sealing protocol for selective mechanical harvesting
Matteo Gatti – Catholic University of the Sacred Heart – Italy
The impact of elicitors on the quality of Sangiovese grapes and wines
Francesco Maioli – University of Florence – Department of Agricultural, Food, Environmental and Forest Sciences and Technologies – Italy
Valorization of wine lees to produce antihypertensive agents
Francisca Isabel Bravo – Rovira i Virgili University – Spain
Winery
16:00 - 17:00 (CET)
Introductory greetings
Stéphane La Guerche – Oenoppia
Paolo Brogioni – Assoenologi (Association of Italian Oenologists and Wine Technicians)
Eirios Hugo – Istitut Francais de la Vigne et du Vin
Sergi Ferrer – Gienol
Production of polysaccharides and antioxidant compounds by non-Saccharomyces yeast strains after growth and induced lysis
Sabrina Voce – University of Udine – Italy
ACIDIC and DEMALIC Saccharomyces cerevisiae strains for the management of acidity problems during alcoholic fermentation
Philippe Marullo – University of Bordeaux – France
Yeast-derived products: characterization and impact on riboflavin release during alcoholic fermentation
Alessio Altomare – University of Milan – Italy
Wine sparging: no stress
Wessel du Toit – University of Stellenbosh – South Africa
Chemical and colorimetric evaluation of wine lees extracts tested as new antioxidant additives in model wines
Alberto De Iseppi – University of Padua – Italy
Cell wall material in suspension in musts is responsible for important color losses during winemaking
Encarna Gomez-Plaza – University of Murcia – Spain
Non-routine use of non-Saccharomyces yeasts
Raffaele Guzzon – Edmund Mach Foundation – Italy
Use of fumaric acid to control malolactic fermentation and preserve wine acidity
Antonio Morata – Universidad Politécnica de Madrid – Spain
Andean pseudocereal protein extracts as alternative fining agents for red wines
Liudis Pino – University of Talca – Chile
Oxygen transfer and wine aging: the crucial role of the glass-cork interface
Julie Chanut – University Bourgogne Franche Comté, UMR PAM Dijon – France
White wine pinking: are some antioxidants involved?
Daniela Fracassetti – University of Milan – Italy
Wine
18:00 - 19:00 (CET)
Introductory greetings
Pierre-Louis Teissedre – Oenoviti
Oxygen transfer and wine aging: the crucial role of the glass-cork interface
Julie Chanut – University Bourgogne Franche Comté, UMR PAM Dijon – France
Oxidative stability of white wines: Definition and dynamic behavior of the antioxidant metabolome of wines during winemaking
Maria Nikolantonaki – University of Burgundy-Dijon – Greece/France
Yeast protein extracts: a sustainable strategy for wine protein stabilization
Andrea Natolino – University of Udine – Italy
Anti-wine browning efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus as a function of their dosage and solubility
Fabio Chinnici – University of Bologna – Italy
Inactivated Schizosaccharomyces japonicus: a new bioadjuvant for wine protein stability
Paola Domizio – University of Florence – Italy
Wine is “naked”: Flint glass bottles cause degradation of wine aroma identity
Silvia Carlin – Edmund Mach Foundation – Italy
The use of derivative voltammetry to discriminate single-varietal red wines
Leonardo Vanzo – University of Verona – Italy
Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates
Carlos Escott – Universidad Politecnica de Madrid – Spain
World-leading innovative method for non-destructive screening of 2,4,6-TCA on wine corks below the threshold of perception at the rate of 2 seconds
Luca Cappellin – University of Padua – Italy
Combined ultrafiltration/heat/protease treatment for protein stabilization of white wine
Yihe Sui – Australian Institute of Wine Research – Australia
