italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Diversity in winemaking

Infowine Focus

Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We again propose some videos in which we explore yeast, bacterial and plant resources for sustainable winemaking processes and learn how the primary, secondary and tertiary aromas of wines are influenced by the availability of Nitrogen in production processes. Together we analyse how yeasts can be helped in fermentation and gather practical tips for vinification and ageing of Botrytis-contaminated grapes.
 

Yeast, bacterial and plant resources for sustainable winemaking processes



 

The key role of Nitrogen in the aromatic expression of wines



 

Good oenological practices for grapes contaminated by Botrytis

 

 


These and other contents are available with your subscription!

The "Infowine Premium" subscription includes numerous videos and technical articles on international research news translated into your language. These are some of the Premium contents published, which you can access with your subscription:


For only 60 euros you can browse all the content published in the magazine and the new content offered each week. 

Published on 09/28/2022
Pictures
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,84375