Sparkling wine

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  Novel microencapsulated yeast for the production of sparkling wine by traditional method

  Ilaria BENUCCI, Marco ESTI; DAFNE, Tuscia University,

  Despite the efforts recently made to improve the application of encapsulated yeasts in the secondary fermentation for the production of sparkling wines by traditional method, no research investigated

  Published on: 03/15/2020

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  The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine

  Matteo Marangon, DAFNAE, Università di Padova, Italy

  Given the importance of foamability in sparkling wines, a significant body of research has been conducted in an attempt to further understand the processes underpinning foam formation, with a view to

  Price:27 €(Tax included)

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  Published on: 12/18/2019

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  Immobilization of yeasts in oak chips and cellulose powder for use in bottle-fermented sparkling wine

  Carmen Berbegal, ENOLAB, ERI BioTecMed. Universitat de València

  VIDEO SEMINAR ENOFORUM 2018: This immobilization system is suitable to be used with other yeasts and bacteria for different winemaking processes (alcoholic or malolactic fermentations).

  Price:27 €(Tax included)

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  Published on: 11/29/2018

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  An innovative method for a faster remuage operation

  R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.

  The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.

  Published on: 11/28/2018

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