Sparkling wine

• 

  

  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:15 €(Tax included)

  Register or login

  Published on: 29/11/2018

  Next
• 

  

  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: 28/11/2018

  Next

This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK