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Manage the refinement of tannins and the taste of wines

Manage the refinement of tannins and the taste of wines

EVER proposes to winemakers a new approach to manage the refinement of wines, based on three integrated solutions: infusion through use of ENOTIMATIC, the alternative STYLE # and IMPACT OXIGENATION.

A more than twenty-year collective experience (worldwide) in the study of the effects of oxygen on wines has shown that tannic structures evolve and transform according to the applied refinement techniques.

The current enological challenge, which EVER has willingly accepted, consists in avoiding that wines with potential unbalanced tannins reach the market, wines which tend to reduction or oxidation or that do not express the legitimate fruit and varietal potential, typical of the area and of the vineyards in special zones.

Throughout the world the use of wood alternatives has successfully supported the management of the barrel cellar, which is now limited to wines that are implicitly very expensive, and which often show signs of microbiological problems.

Great potential
In recent years, numerous works of research have shown that through the use of wood in a container it is possible to break down the barrel into its fundamental factors.

This finding releases great enological potentialities, allowing to refine wines more quickly and possibly to have a greater qualitative excellence, more constant over time and with less oenological waste produced. Not to be overlooked is the possibility of adding value also to wines that would require a non-standard wine / wood relationship.

The innovative approach
Tracing a new starting point in the refining studies, infusions of fragments of STYLE #were used and they were obtained only by mechanical action (www.enotimatic.com). The results have therefore become much more reproducible avoiding the imperfections due to the traditional contact systems between wood and wine and the environmental conditions in which it occurs.

Thanks to the Enotimatic technology, the most suitable STYLE # fragments for the market were selected, traditionally the market prefers elegance, taste complexity and varietal exaltation; giving less importance to the boisée notes, especially if excessive.

In collaboration with prof. Franco Battistutta, of the University of Udine, chemical and gas chromatographic analysis of all the alternatives of the STYLE # range were carried out, available at any time for consultation at the link 
https://www.ever.it/it/news-eventi/liberi-di-progettare-con-style-115.html

Published on 04/01/2019
Item available in italiano spagnolo
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