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The visual appeal of the color of red wine: microbiological implications
José Antonio SUAREZ-LEPE ; Universidad Politécnica de Madrid. Grupo Enotec-UPM
Generally, the first sensory impression of a wine is visually perceived. Color, intensity, tonality,... gives us information about the elaboration processes, variety, ageing, oxidation and stabiliz...
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Published on: 29/07/2019
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A SELECTION OF OENOLOGICAL GASES

A SELECTION OF OENOLOGICAL GASES

Fernando ESTEVÃO, AIR LIQUIDE – Portugal, Manager Agri-Food Market

There are several economical and efficient options to control the levels of oxygen and carbon dioxide. They are offered and can be used as pure gases or mixed with each other, as dry-gels, pellets or dry powder in different forms and as associated materials. This article intends to answer frequently asked questions about the gases mostly used in oenology, and also gives some details for their application.

Published on 03/12/2004

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