Year 9 | 19 November 2017 | staff@teatronaturale.com TO ENTER | TO REGISTER

TECHNICAL AREA > GRAPEVINE & WINE

Toward consistently good pinot noir

The researchers identified 49 main odor compounds in young and ripe pinot noir grapes from two consecutive years, 2012 and 2013, using a technique called gas chromatography mass spectrometry

R. T.

Wine quality and integrated vineyard management

The OIV is no stranger to these concerns in the wine industry, as they have been on its agenda since its founding in 1924. This is evidenced by the prioritisation of the promotion of sustainable viticulture within one of its five strategic axes for the 2015-2019 Strategic Plan

S. C.

World wine production in 2015 is at a good average

Global wine production is likely to reach 275.7 million hectolitres, a slight increase of 2% compared with 2014, according to the OIV's early estimates. Italy has again become the biggest producer in the world, followed by France

S. C.

International alert for the grapevine trunk diseases

Grapevine trunk diseases are considered the most destructive diseases of grapevine of the past three decades and are of rapidly growing concern in all wine producing countries. It is well accepted that almost the 20% of the vineyards are affected by these diseases around the world

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Vineyard natural habitats assist with butterfly comeback

Researchers found that vineyards that create nearby natural habitats have three times the number of butterfly species and four times more butterflies than conventional vineyards.

S. C.

New Rules for for Sustainable Winegrowing Certification Program

Lodi’s sustainable winegrowing report quantifies the Lodi Rules™ for Sustainable Winegrowing program’s decade of growth, evolution, and – most importantly – grower adoption of sustainable winegrowing practices

S. C.

Genetic and physiological bases of healthy attributes of grape and wine

Stilbene synthase is the key enzyme of the above pathway, and it produces resveratrol, the basic monomer which can be glycosylated, hydroxylated, methylated or converted into more complex compounds

R. T.

The oenologist as creator of value

At its 55th National Congress held at Cap d’Agde on 5 June 2015, the Union of French Oenologists organised a discussion on the oenologist’s contribution to value creation

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"Jailbreaking" yeast could increase wine's health benefits

University of Illinois scientists have engineered a “jailbreaking” yeast that could greatly increase the health benefits of wine while reducing the toxic byproducts that cause your morning-after headache

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Global state of conditions report: wine developments and trends

Global wine consumption in 2014, estimated at 240 millions of hectolitres, dropped slightly by 2.4 millions of hectolitres compared with 2013, within an overall context of stabilisation since 2009

S. C.

A robot will help manage vineyards but not substitute the vine grower

The robot is part of the European project VineRobot. The challenges are to give the robot the autonomy to safely drive between the vineyard lines using stereoscopic vision, integrating a side camera which will provide information about the vegetation status of the plants and possible bunches

R. T.

The health effects of red wine. How to prevents cancer and cardiovascular diseases?

The chemical resveratrol found in grape skins and in red wine may prevent cancer. With hard alcohol that’s the end of the story: increased risk for head and neck cancer due to increased production of acetyl aldehyde

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Sensory-active compounds influencing wine experts' and consumers' perception of red wine

For experts, wine quality is linked to high contents of norisoprenoids. For consumers, wine quality is linked to high contents of oak-related volatiles. Ethanol increases finish intensity and duration of coconut and floral flavors in red wine

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Conventional, organic and biodynamic agricultural and oenological practices in grapeyards

The bio-active compounds present in food and beverages have a high potential influence on the future health of humans. No significant difference was shown among the samples coming from different agricultural and winemaking practices

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World wine production has returned to an average level in 2014

Global wine production, excluding juice and musts, is likely to reach 271 million hectolitres, a decrease of 6% compared with 2013. France has once again become the biggest producer in the world, ahead of Italy, which saw a poor harvest

S. C.

The influence of the multisensory environment on the wine drinking experience

These results demonstrate that the environment can exert a significant influence on the perception of wine, at least in a random sample of social drinkers. For example, the wine was perceived as fresher and less intense under green lighting and sour music, as compared to any of the other three environments

Graziano Alderighi

Researchers pinpoint mechanism for aroma formation in wine

The majority of wines are produced from around 20 different types of grape, all of which have their own typical aroma. This is due to the terpenes, a diverse category of chemical substances including cholesterol and estrogen

R. T.

Alcohol sensations is influenced by genes

People may differ in the sensations they experience from a food or beverage, and these perceptual differences have a biological basis. Normally, sweet and bitter sensations suppress each other, so in foods and beverages, genetic differences in bitter perception can also influence perceived sweetness

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