The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour
Recording of the webinar held by Marco Li Calzi
A range of volatile sulfur compounds can form in wine, resulting in a variety of unwanted reductive sensory characters.
The reductive aromas wine fault is mainly caused by excessive H2S and other volatile sulfur compounds with a negative impact on the wine aroma profile.
The most efficient prevention of undesirable reductive aromas in wine lies in creating optimal conditions for yeast and controlling the chemistry of sulfur compounds.
This video focuses on yeast Nitrogen supplementation for achieving an “effective/healthy” alcoholic fermentation and the correction methods such as use of copper sulfate and the gas management system.
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Published on 09/04/2023
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VIDEO SEMINAR (Marco LI CALZI, streaming 80 minutes)
