Electrolyzed water (EW) is one of the possible alternative to the use of phytochemicals when desease pressure on the vine is not too high. The objective of the work presented was to characterize the impacts on grape and wine quality when using EW compared to those obtained from organic and conventional production, in real vintner parcels. The results show interesting and positive effects on polyphenol composition of young wines, and in general the absence of negative impact on wine sensory profile.
Video of the seminar held during Enoforum Saragozza (April 20-21, 2022)
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Published on 04/18/2023
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VIDEO SEMINAR (Chantal MAURY, streaming 10 minutes)
