Maria Reyes Gonzalez-Centeno, ISVV; Giorgia Perpetuini, University of Teramo
Ttwo more very interesting short speeches from the first Enoforum Web Conference, where the results of research on the use of alimentary films and chips in wines, with the overall goal of improving...
Rewatch the module of Fermentis held at Enoforum USA
Winemakers are looking for more balanced fruitiness and greenness in their Sauvignon Blanc coming from the fermentation process in order to maximize consumer’s attraction. The choice of yeast strai...
The research done by WQS over the last 10 years on polyphenols and colour allows for the musts to be characterized and sorted. This when coupled with SOFRALAB® expertise when it comes to enological...
L. Rustioni et al., Univ. Salento, Univ. Milano, Michigan State University
Tannins play an important role in wine quality and, depending on their chemistry, they can have positive or negative impact. Cellar technologies based on must and wine phenolic oxidation are widesp...
Color, astringency and related in-mouth sensations of orange wines, also known as amber wines, are mainly attributable to their tannin. It is extracted in considerable but highly variable amounts and
Document drafted by the Viticulture Commission’s “Vine Protection and Viticultural Techniques” (PROTEC)
New OIV collective expertise document on relevant principles for the sustainable use of water in Winegrape vineyards’ production. A tool for reference and guidance for the sector available on open ...
The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enablin...
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