italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?

How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?

Fernando Zamora - Universitat Rovira i Virgili, Tarragona (Spain)

How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?

The presentation "How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?" is an overview of the strategies that can be adopted to reduce the use of SO2 in winemaking, even in presence of the effect of climate change. The rationale use of new scientific knowledge and of several innovations can allow to reduce to a minimum the sulphite addition or even to totally avoid its use at least in some phases: biocontrol tools, physical treatments, complementary additive and processing aids, are nowadays available. Some best strategies of prevention of microbial and oxidative phenomena are described. 

Fernando Zamora is full professor of the Faculty of Oenology of the University Rovira i Virgili in Tarragona (Spain). He is currently the director Experimental Winery of the Rovira i Virgili University and president of the Technology Commission of the International Organisation of Vine and Wine (OIV)

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 06/06/2022
Item available in francais
Premium Contents Area
  • VIDEO SEMINAR (Fernando ZAMORA, streaming 35 min)
Price:47 €(Tax included)
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,777344