Improving wine quality during and after AF

Let's delve deeper into different methods and devices to help us improve our wine’s quality. What can we do in situations when we may not have complete control over AF, to recover amora losses? How can we influence polysaccharides-tannin interactions or MLF to achieve our oenological objectives?

Technology to recover and modulate the aromas lost during alcoholic fermentation

Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions

Malolactic fermentation in sparkling and red wines: new advances

These and other contents are available with your subscription!

The "Infowine Premium" subscription includes numerous videos and technical articles on international research news translated into your language. These are some of the Premium contents published, which you can access with your subscription:

• The impact of alimentary films and C. zemplenina oak chip biofilm on the reduction of cork taint and improvement of wine aroma profile
• New varieties for obtaining low alcoholic wines and characterization of one of the largest collection of grapevine rootstocks
• Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions
• Innovative methods of extracting mannoproteins from lees and accelerating autolysis
• Precision viticulture and DSS systems to tackle climate change
• Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines

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