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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

HARVEST QUALITY ASSESSMENT BY NEAR INFRARED SPECTROSCOPY

Jean-Michel Desseigne

Wine quality is determined by an array of factors with grape quality as the fundamental element. Thus, the assessment of the grape quality potential is one of the priorities of the viticulturist and the oenologist interested in producing quality wines adapted to the market: the maturation has to be controlled, the optimum harvesting date set, the plots selected, the grapes paid according to their quality, the vinification protocol determined and planned, the traceability guaranteed from the vine to the consumer…
Published on 17/02/2005
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