This article presents a practical application of lysozyme to increase the efficiency of micro-oxygenation in the Clairmonts wine cellar, near Tain l’Hermitage
After several years of developments, the utilization of micro-oxygenation combined with lysozyme has allowed the production of wines reflecting all the qualities of the Northern Côtes du Rhône Syrah (AOC Crozes Hermitage), while improving the mouthfeel. In this particular case, the returns obtained on the product have exceeded the investments (in efforts, materials and consumables such as oxygen and lysozyme).
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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...
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Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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