italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Improving wine quality during and after AF

Infowine Focus

Let's delve deeper into different methods and devices to help us improve our wine’s quality. What can we do in situations when we may not have complete control over AF, to recover amora losses? How can we influence polysaccharides-tannin interactions or MLF to achieve our oenological objectives?

 

lost aromas

Technology to recover and modulate the aromas lost during alcoholic fermentation

 

 

polysaccharides and tannin

Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions

 

 

MLF

Malolactic fermentation in sparkling and red wines: new advances

 

 

 

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 09/28/2021
Pictures
Related sheets
    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
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
    Fermentations and oenological solutions to raise or lower acidity, control microbial threats, and stimulate yeast’s potential
    Infowine Focus
    A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
    Published on:09/01/2021
    (Bio)acidification of wines
    Dr Ana Hranilovic, University of Adelaide - Australia
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats
    Price:27 €(Tax included)
    Published on:04/27/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,78125