OAK SHAVINGS AND CUBES: HOW TO USE THEM RATIONALLY
Benoît Verdier, Lucile Blateyron, Daniel Granès
This article presents a summary of the current knowledge regarding the numerous parameters for the utilization of oak chips. Rather than offering recipes our purpose is to provide you with the keys to help you reach your objectives within given technical constraints.
These elements are not only based on the results of more than 100 trials carried out since 1991 at the experimental winery of the ICV R&D department, but also on the studies and observations realized in the cellars of our French and foreign customers.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Video Extract from Fernando Zamora's presentation at Macrowine
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Wessel du Toit | University of Stellenbosh – South Africa
High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
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Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
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