The conference will be held from 23 to 25 online. February from 16h to 19h (CET)

We are proud to announce the details of the Grapes and Cellar sessions of the Enoforum 2021 web conference.

Different ways of using new artificial intelligence (AI) based technologies will be presented by Sigfredo Fuentes from the University of Melbourne and Jose Cuevas-Valenzuela from the Research and Innovation Centre of Viña Concha en Toro. The Australian research is focused on predicting the taste and aroma profiles of berries and final wines, while the system developed in Chile aims to predict yields early and accurately. The technical and economic potential of selective harvesting as one of the tools of precision viticulture to control field variability will be presented by Matteo Gatti of the Università Cattolica del Sacro Cuore di Piacenza.

Phenolic compounds are of great importance to producers of quality wines. Laura Reisigi from the University of Salento will show how freeze-thaw treatments can improve phenolic maturation for possible use in difficult growing environments. Robert Dambergs of Charles Sturt University will explain how reflectance spectroscopy can be used to predict the total phenolic content of grape juice, allowing objective distinction between juice fractions and pressed sparkling wine. Jose Luis Aleixandre-Tudo, from the University of Stellenbosch, will show how using the fluorescent properties of phenolic compounds can help quantify phenolic content non-invasively from a fermentation tank. The research, presented by Andrea Natolino of the University of Udine, will demonstrate the potential effectiveness of ultrasound in the maceration process to facilitate the extraction of skin components. The role of the extraction stages of the grape must in relation to the content of volatile thiol precursors in the must is explained by Daniela Fracassetti from the University of Milan.

Much of the work in the cellar is dedicated to oenological products. Alberto De Iseppi, from the University of Padua, will present a study aimed at exploiting an underestimated by-product of viticulture, namely wine yeast sludge, by developing efficient methods to extract mannoproteins from yeast. Sergey Ferrer, from the University of Valencia, will demonstrate how the adaptation of lactobacilli to low pH and SO2 can promote malolactic fermentation in the base foam of sparkling wines. Anna Hranilovich of the University of Adelaide presents an approach to the bio-oxidation of wine through the production of lactic acid during fermentation as a means of correcting the insufficient acidity of grapes from warm climates. Santiago Benito, from the Polytechnic University of Madrid, will present a study outlining a method using two unsweetened yeasts as an alternative to traditional malolactic fermentation. The study presented by Antonio Castro Marin of the University of Bologna helps to fill a gap regarding the possible side effects of the addition of chitosan on the physico-chemical parameters of red wines. Giorgia Perpetuini of the University of Teramo will demonstrate how the biofilm, that of K. Zemplinina, can contribute to the formation of an aromatic profile of wine. The aim of the work presented by Adeline Vigneault of the University of Bordeaux was to test and confirm the effectiveness of oenological tannins in stabilizing the color of wine. The research by Silvia Motta of CREA aims to compare a number of analytical methods used to characterize oenological tannins and measure oxygen consumption, providing oenologists with a rapid method to test the antioxidant capacity of tannin products.

The work presented by Sonia Guri-Barget of the IRIAF (Castilla La Mancha) aimed to study the possibility of partially or totally replacing sulphur in the production of white wine by CO2 foam consaturation.  Antonio Morata, from the Polytechnic University of Madrid, shows how yeast autolysis can be accelerated using ultrasound technology. Lucia Gonzalez-Arenzana, from the Institut Ciencia Vid and Wine, will present a study on the application of cold plasma at atmospheric pressure for the disinfection of oak poles.

Watch for new additions to our evolving program, always available on the ERC website.

Website of the congress:

Information about the grape session:

Information on vineyard meetings:

Register here:

During the virtual conference, the presentations can be voted on to determine a winner. The winner and finalists will be invited to an in-person event at a later date to explain their research in more detail.

In addition to the ENOFORUM Prize of 10,000 euros for the winning work, other prizes have been created thanks to sponsorship :

  • Oenoppia finances a prize for the best ranking among studies on oenological products.
  • The SIMEI-UIV funds an award for the best ranked technology research presented at SIMEI.
  • ASOENOLOGY finances the prize for the best ranking among Italian studies

In addition to the Enoforum web conference, VINIDEA is organizing two pre-scheduled on-site events this year: the first in the United States in Sonoma County, California (May 5-6) and the second in Vicenza, Italy (May 19-20).


The ENOFORUM WEB CONFERENCE is held under the auspices of the OIV (International Organisation of Vine and Wine) and benefits from the partnership of several other scientific organisations: IVES (International Viticulture and Oenology Association), IFV (French Wine Institute), PTV (Platform for Wine Technology), SIVE (Italian Viticulture and Oenology Association), AWRI (Australian Wine Research Institute), ASVO (Australian Viticulture and Oenology Association), SASEV (South African Viticulture and Oenology Association).

The conference is free to all wine professionals from around the world, thanks to the support of sponsors OENOPPIA (International Association of Oenological Products and Practices), SIMEI-UIV (Salone Internazionale Macchine per Enologia e Imbottigliamento – Unione Italiana Vini), ENOMAQ (Feria Internacional de la Maquinaria, Tecnicas y Equipos para vitivinicoltura).

Simultaneous translation of all speakers’ presentations into English will be provided free of charge thanks to the sponsors: ENNOLOGY OF FRENCH for French, ASOENOLOGY for Italian, EXCELLENT Iberica for Spanish.

In addition to the ENOFORUM prize of €10,000 for the best research chosen by the participants, OENOPPIA, ASSOENOLOGI and SIMEI-UIV have made available special prizes of €2,500 for the best research in specific categories.


frequently asked questions

What are the benefits of eating grapes?

The 12 most important health benefits of grapes from the diet – Healthline

What is grape juice snake?

Definition of grape jargon for the head. I have no idea where he came from.

Are grapes bad for you?

Grapes are delicious and easy to eat, but watch the portion size. If you eat too much at once, the calories and carbs pile up quickly. This can be detrimental to your health and increase your risk of weight gain. Grapes contain natural sugars, but are considered a food with a low glycemic index (GI).

grape memegrape juicegrape vinepurple grapegrape meaningtypes of grapesblack grapesfamily of grapes

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