program at a glance

PROGRAM AT A GLANCE
TUESDAY 5 MAY
MARTEDÌ 5 MAGGIO
INTERNATIONAL ROOM
SALA NAZIONALE
8.30
Welcome to participants
Introductory speech by OIV delegate Baldeschi
9.00
OPENING SEMINAR
Grapevine wood deseases.
Presentation of the European Project WINETWORK.
Speaker: Mugnai (I), Geffroy (F)
10.00 INNOVATIVE AND SUSTAINABLE VINEYARD PRACTICES
First results of the European project INNOVINE
Speakers: Serrano (F), Poni (I), Caffi (I)
11.00 Award SIVE OENOPPIA. 1st session.
VINEYARD MANAGEMENT AND GRAPE PHENOLS
Candidates: Geffroy (F), García-Estévez (E), Del Galdo (E)
11.30
12.00 LEADING THE CORK BUSINESS THROUGH R&D AND
INNOVATION
Speakers: Cabral (P), Guedes de Pinho (P)
Session managed in collaboration with Amorim
LIEVITO FRESCO: UN EFFICACE STRUMENTO DI
QUALITA’
Relatori: Guzzon, Polo
Modulo gestito in collaborazione con
Bioenologia
12.30
13.00 CHITIN DERIVATES: HOW MODERN PROCESSIGN AIDS
COMBINE TECHNICAL NEEDS AND HEALTHY CONCERN
Speakers: Robillard (F), Culcasi (F)
Session managed in collaboration with Perdomini IOC
STRATEGIA BRETT OFF
Relatori: Triulzi, Ciani
Modulo gestito in collaborazione con Enartis
13.30
14.00 to be defined
Session managed in collaboration with Lallemand
15.00 to be defined
Session managed in collaboration with Agrovin
16.00 WINE AND OXYGEN: RECENT FINDINGS AND NEW
ANALYTICAL OVERTURES
Speakers: Gambuti (I), Ugliano (F)
Session managed in collaboration with Nomacorc
14.30
Premio SIVE VERSINI. 1^ sessione
NUOVE PATOLOGIE DELLA VITE E STRATEGIE
DI DIFESA
Candidati: Gualandri, Lucchetta, Raio, Guzzon
15.50
Premio SIVE VERSINI. 2^ sessione
TECNICHE COLTURALI E QUALITA’ DELL’UVA
Candidati: Cocolin, Palliotti, Gatti, Cincotta,
Agati, Filippetti, Flamini
18.10
Fine lavori
17.00 LIGHT-STRUCK
Speakers: Camoni (I), Encinas Herrando (I), Manara (I)
Session managed in collaboration with Dal Cin
18.00 YEAST PROTEIN EXTRACT. FROM YEAST TO
APPLICATION IN JUICE AND MUST FINING
Speakers: Charpentier (F), Morge (F)
Session managed in collaboration with ArtEnology –
Sofralab
19.00 End of sessions
Preliminary version updated at March 5th, 2015. The program is subjected to modification.
PROGRAM AT A GLANCE
WEDNESDAY 6 MAY
MERCOLEDÌ 6 MAGGIO
INTERNATIONAL ROOM
SALA NAZIONALE
9.00
INNOVATIVE PROCESSES FOR JUICE EXTRACTION AND
CLEANING
Speakers: Rapilly (F), Ciman (I), D’Andrea (I), Giuliani (I)
Session managed in collaboration with Enologica Vason
– Alfa Laval
9.30
Premio SIVE VERSINI. 3^ sessione
MICROBIOLOGIA E BIOTECNOLOGIA
Relatori: Fracassetti, Oliva, Fracassetti,
Comuzzo, Valdetara, Coi
11.30
OZONO: SI PUÒ FARE!! VANTAGGI DERIVANTI
DAL SUO UTILIZZO IN ENOLOGIA: MAGGIORE
EFFICACIA, MINORI COSTI E ZERO RESIDUI
Relatori: Carboni, Torriani, Spada
Modulo gestito in collaborazione con Tebaldi De Nora
12.30
SISTEMI RAPIDI DI MISURA DEL PROFILO
FENOLICO NELL’UVA E NEL VINO
Relatori: Palliotti, Ferrari
Modulo gestito in collaborazione con Isvea
13.30
Premio SIVE VERSINI. 4^ sessione
STABILIZZAZIONE E CONSERVAZIONE
Relatori: Guantieri, Chinnici, Gabrielli, Lambri,
Tirelli, Chiusano
15.30
INNOVATIVO CONTROLLO DINAMICO DELLO
SVOLGIMENTO FERMENTATIVO APPLICATO AL
METODO CHARMAT NELLE FASI DI PRIMA
FERMENTAZIONE E PRESA DI SPUMA
Relatori: Floridia, Simoncelli, De Filippi
Modulo gestito in collaborazione con Parsec
16.30
Award SIVE OENOPPIA. 3^ sessione
YEASTS AND DERIVATES
Speakers: Dequin (F), Perpetuini (I), Comuzzo (I)
Commemorazione di Roberto Ferrarini
Relatore Zironi
Presentazione lavori vincitori della 1° edizione
Premio Ferrarini 2014: Sannino, Roatti
18.00
Assemblea SIVE
End of sessions
19.00
Fine lavori
10.00
CHILL OUT: INTEGRATED SYSTEM FOR TARTARIC
STABILIZATION WITHOUT COOLING
Speakers: Triulzi (I), Lopez (E)
Session managed in collaboration with Enartis /
STABIWINE project
11.00
RESEARCH ADVANCEMENT ON “EASY TO USE” YEAST
DERIVATES:
QUALITY
IMPROVEMENTS
AND
SIMPLIFICATION OF PRODUCTION PROCESSES
Speakers: Menin (F), Dorignac (F)
Session managed in collaboration with HTS Enologia –
BioSpringer
12.00
13.15
A CONVENIENT TOOL TO EVALUATE WINERY
SUSTAINABITY
Speakers: Trioli (I), Zambrana (E)
Sessione organizzata in seno al progetto europeo ECOPROWINE
Award SIVE OENOPPIA. 2nd session
JUICE MANAGEMENT
Candidates: Marangon (UK), Salmon (F)
14.00
to be defined
Session managed in collaboration with Agrovin
15.00
“YEAST-TOTAL
ENHANCEMENT
ADVANCED
METHOD“:
A
SYSTEM
FOR
INTEGRATED
MANAGEMENT OF WINE YEASTS
Speakers: Antoniali (I), Lopreiato (I)
Session managed in collaboration with Ever – Italiana
Biotecnologie
16.00
17.00
18.00
NUTRITIONAL STRATEGY FROM THE
STANDPOINT
Speakers: Cavazza (I), Rusalen (I)
Session managed in collaboration with Ever
YEAST
Preliminary version updated at March 5th, 2015. The program is subjected to modification.
PROGRAM AT A GLANCE
THURSDAY 7 MAY
INTERNATIONAL ROOM
9.00
to be defined
Session managed in collaboration with Laffort
10.00
ENZYMES: DECISIVE IMPACT ON RED WINE QUALITY
Relatori: Brull (E)
Session managed in collaboration with Corimpex –
Oenobrands
11.00
USE OF BACTERIA CULTURES TO MINIMIZE BIOGENIC
AMINES IN WINES AND MEET MARKET REQUESTS
Relatori: Zironi (I), Swiegers (DK), Van Etten (DK)
Session managed in collaboration with Vason Group –
Chr. Hansen
12.00
THE EXPERIENCE OF AUSTRALIAN RESEARCH AND ITS
APPLICATION IN ITALY
Relatori: Curtin (AUS), Levav (I)
Session managed in collaboration with Tebaldi – AB
Mauri
13.00
Award SIVE OENOPPIA. 4th session
WINE FINING AND AGING
Candidates: Valdés Sánchez (E), Marangon (UK), Del
Alamo-Sanza (E), Salmon (F), Ferreira (E)
14.40
CLOSING SEMINAR
To be defined
SPAZIO DEGUSTAZIONE
MARTEDÌ 5 MAGGIO
14.30 Utilizzo pratico dei lieviti Anchor
Organizzato da Oenobrands
17.00 Vino e ossigeno – Taste the difference
Organizzato da Nomacorc
MERCOLEDÌ 6 MAGGIO
9.30
Il tampone aromatico e le sostanze volatili
discriminanti del Sangiovese
Organizzato da Isvea
12.00 Utilizzo pratico dei lieviti Anchor
Organizzato da Enologica Vason
17.00 Vini dal mondo senza idrogeno solforato
Organizzato da Garzanti Specialties
15.45 Closure of the event
Presentations in International Conference Room are mostly given in English, some in Italian, French or
Spanish. Simultaneous translation to Italian and English is provided.
All activities in the National Conference Room (Sala Nazionale) and Tasting Space (Spazio Degustazione) are
held in Italian language.
Preliminary version updated at March 5th, 2015. The program is subjected to modification.

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