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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

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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ISSN 1826-1590 VAT: IT01286830334
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