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How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?

Fernando ZAMORA - Universitat Rovira i Virgili, Tarragona (Spain)

Fernando Zamora is  full professor of the Faculty of Oenology of the University Rovira i Virgili in Tarragona (Spain). He is currently the director Experimental Winery of the Rovira i Virgili University and president of the Technology Commission of the International Organisation of Vine and Wine (OIV). His main research subjects are in the area of phenolic compounds, colour and astringency of red wines; proteins and polysaccharides of wine, sensory and technological implications; influence of climate change on wine composition and quality;  adaptation of winemaking techniques to global warming conditions.

Published on 06/22/2018
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  • How can we reduce the use of Sulphur dioxide in winemaking without compromising its quality?
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