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How to reduce the use of sulphur without compromising wine quality

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

In this presentation Professor Zamora reviews the historical practices and reasons for the use of sulphites in winemaking. For each alternative to sulphur dioxide he details its impact on oxidation and on protection against the harmful effects of micro-organisms. His main research focus is in the area of phenolic compounds, color and astringency of red wines; proteins and polysaccharides of wine, sensory and technological implications; influence of climate change on wine composition and quality; adaptation of winemaking techniques to global warming conditions.

Video of Fernando Zamora's keynote speech at Enoforum USA 2022 (May 11 2022)

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Published on 12/14/2022
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