italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Other Topics
  • » New DMDC uses for wines. Part 2: Brettanomyces

New DMDC uses for wines. Part 2: Brettanomyces

Alain BERTRAND ; Faculty of Enology, University of Bordeaux 2, France

DMDC is useful at bottling to obtain microbiologically stable wines; it also can be used during winemaking for sweet wine mutage. Furthermore, Brettanomyces contamination risks during barrel aging could be greatly reduced by using DMDC in combination with a dose of 0,4mg/L of active SO2. This reduces conventional free SO2 dosages by one third and could resolve problems associated with high pH red wines that are susceptible to alterations. Presented at Enoforum 2009, 21-23rd April, Piacenza, Italy

Published on 06/08/2010
Premium Contents Area
  • Open and read the article (pdf, 790 Kb, Pay per View 2 €)
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,734375