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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

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 08/06/2010
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