Color is increasingly important in the evaluation of wines; it is one of the main characteristics capable of influencing consumers’ purchasing decisions, especially for rosé and sparkling wines.
Furthermore, color measurement is very important in the different stages of winemaking to improve wine stability.
So why analyze it with outdated methods that don’t give useful information and are often misleading?
During the LIVE DEMO “COLOR ANALYSIS WITH THE CIELAB METHOD TO SUPPORT VISUAL ANALYSIS – CASE STUDY ON SPARKLING AND ROSE WINES“, presented during the last edition of ENOFORUM ITALIA by the company DNΔPHONE in collaboration with EnopiaveLab, the enormous advantages of using the CIELab method (OIV reference method) compared to the classic method (reading at 420, 520 and 620 nm) were discussed, presenting practical applications in the cellar.
Click on the following link to receive the complete recording of the DEMO (subtitled).
Protein instability in white wines: How to Predict and Manage it
This free webinar will cover: The recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines. The methods for wine protein stabilization The methods to predict protein instability in wines Speaker: Matteo Marangon, Associate Professor at University of Padova (Italy) Register now The […]
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