Metabolomics; Food Chemistry; Wine Science. Life project: Save the world from bad wine. Affiliations: @uniwa_gr @fondazionemach @grppolyphenols IVAS
Joined May 2009
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polyphenologist retweeted
La Fondazione Edmund Mach ha realizzato la prima mappa metabolomica delle varietà di vite a livello mondiale.
fmach.it/Comunicazione/Comun…
polyphenologist retweeted
The 2024 #NobelPrize laureates in chemistry Demis Hassabis and John Jumper have successfully utilised artificial intelligence to predict the structure of almost all known proteins.
In 2020, Hassabis and Jumper presented an AI model called AlphaFold2. With its help, they have been able to predict the structure of virtually all the 200 million proteins that researchers have identified. Since their breakthrough, AlphaFold2 has been used by more than two million people from 190 countries. Among a myriad of scientific applications, researchers can now better understand antibiotic resistance and create images of enzymes that can decompose plastic.
Read more about their story: bit.ly/3XI7KK3
polyphenologist retweeted
Traminer Aromatico, temperatura e pH ottimali preservano gli aromi del vino. Studio coordinato dalla Fondazione Edmund Mach pubblicato su Food Research International
fmach.it/Comunicazione/Comun…
polyphenologist retweeted
🍇Non solo pergola - In questa rara foto di fine Ottocento (archivio FEM), gli “scarozzi”, viti allevate con uso di tutori secchi.
🌟 Scopri questa e altre foto visitando la mostra sui nostri 150 anni a Trento, spazio archeologico "SASS".
✔️ Orari: Ma - Do, 9-13 / 14-17.30
polyphenologist retweeted
🚨 CALL for ABSTRACTS - ONE WEEK UNTIL THE DEADLINE!!🚨
Closes on 10th May. For the 11th International Workshop on #Anthocyanins and #Betalains (IWA&B 2024), @UniversityLeeds 17-19 Sept 2024.
Submit your abstract here: app.oxfordabstracts.com/stag…
polyphenologist retweeted
🚨IWA&B 2024 SPEAKER ANNOUNCEMENT🚨
Dr Stefan Martens, Edmund Mach Foundation 🇮🇹
"Anthocyanidin synthase – a critical and promiscuous step in pigment biosynthesis"
IWA&B 2024, 17-19 Sep. Conference details, registration & abstract submission: eu.eventscloud.com/website/1…
polyphenologist retweeted
Fresh as freshly popped bottle of sparkling Ribolla Gialla! 🍾
Big thanks to all the collaborators.
🛎 New research #article available on #OENOOne!
🥂 Read freely “Influence of #harvest date on multi-targeted #metabolomic profile and #sensory attributes of #RibollaGialla base and #sparklingwines”
🔗 Full article: bit.ly/3I7FR6C
#OpenAccess #viticulture #winemaking
polyphenologist retweeted
Check out the IWA&B Conference on the @RoySocChem #events website, where you can learn more about the conference, register and submit an abstract:
#anthocyanins #betalains
rsc.org/events/detail/78679/…
polyphenologist retweeted
🚨IWA&B 2024 KEYNOTE🚨
Prof Victor de Freitas, Department of Chemistry and Biochemistry, @UPorto 🇵🇹
"#Anthocyanin #pigments: inspiration from nature’s #chemistry lab"
IWA&B 2024, 17-19 Sep 2024. Conference details, registration and abstract submission: eu.eventscloud.com/website/1…
ALT Professor Victor Freitas graduated in Chemistry from the Faculty of Science of the University of Porto (FCUP) in 1989. In 1995, he obtained his PhD in Biological and Medical Sciences in the University of Bordeaux II (France), specialization in Oenology. After his PhD, he returned to the Department of Chemistry and Biochemistry (DQB) of FCUP where he has been developing his teaching and research activities. He is currently Full Professor in the University of Porto and member of the REQUIMTE-LAQV Research Centre where he has been developing an independent area of research involving polyphenol compounds. He has more than 370 original articles published in journals indexed in the Science Citation Index, several book chapters, numerous invited conferences, running multiple I&DT projects and several supervisions of Master and PhD students. He was President of Groupe Polyphenols from 2016 to 2021.
polyphenologist retweeted
Join us for the 45th World Congress of Vine and Wine in France! 🍇🍷 Exciting side events like conferences and tastings will also be happening. Stay connected for updates. #oivcongress #oiv100
👀 Read more here: buff.ly/42jkd8V
polyphenologist retweeted
Discover the purpose behind using fumaric acid in the wine making process. Learn more about the OIV resolution about the specific requirements for this additive. 👉 Consult it here: buff.ly/48MKAWS
#winemaking #fumaricacid #OIVresolution #oenology #wineproduction
polyphenologist retweeted
🐛 How can we effectively prevent and address Pierce Disease in the vineyard? Discover the recommendations provided by the OIV
🔗 buff.ly/3TopidA.
polyphenologist retweeted
The 46th @FAOWHOCodex Commission (CAC) recognised the OIV international code of oenological practices as reference for wine additives. 🍷
🔗shorturl.at/muwU4
#CodexCAC46
polyphenologist retweeted
🏷️Wines produced before December 8 will not be concerned by the EU labelling rule.
🍷When is wine considered as produced? when it has obtained all the characteristics to be wine: minimum degree of alcohol and acidity content.
🔗shorturl.at/GIS78
polyphenologist retweeted
🍇The World Wine Production in 2023 is expected to drop sharply.
The OIV will release, on 7 November, the outlook of the World Wine Production in 2023.
🔗REGISTER to attend: shorturl.at/wGTUZ
polyphenologist retweeted
In 1874, after the phylloxera disaster, winegrowers from France, Italy, Switzerland, Austria and Germany gathered in Montpellier for a Congress that lasted from 22 to 30 October to work together to find ways of combating the insect.
#oivhistory
oiv.int/oivhistory
polyphenologist retweeted
🍷#Wine acidification methods: a review
🔗 Full article available on OENO One: bit.ly/3E4rXAj
Authors from @hsgeisenheim @isvv_bordeaux @INRAE_France @BdxSciencesAgro @univbordeaux
#OpenAccess #enology #globalwarming #winemaking
polyphenologist retweeted
The Heidelberg Tun in Heidelberg Castle is the largest wine barrel in the world. It's 7m high and is topped by a... dance floor. It has a capacity of 220,000l to withstand any siege.
polyphenologist retweeted
🍇Read on OENO One: A comparative study on training systems and #vine density in #Santorini Island: Physiological, #microclimate, yield & #quality attributes
🔗Article: bit.ly/3KJFUXW
👏@xyrafis_stratos @gregorygambetta @KaterBiniari
#OpenAccess #viticulture #Greece
