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Good practices for bulk and bottled wine trading
Simon Nordestgaard, Australian Wine Research Institute
VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
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Published on: 30/01/2019
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OPTIMIZATION OF MICRO-OXYGENATION WITH LYSOZYME

OPTIMIZATION OF MICRO-OXYGENATION WITH LYSOZYME

Christophe Gerland

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). To access the full article, follow the link on the right.

Published on 21/12/2005

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