• 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


Dominique DELTEIL. Scientific Director, ICV

To stabilize and develop the taste and aroma of ripe berries To control a complete and smooth alcoholic fermentation To limit the occurrence of sulphidic aromas (odours of garlic, onion, rubber, tin can, etc.) These are three key objectives of a well devised and properly realized Mediterranean vinification. Oxygen plays a direct role in each one of these objectives. Sometimes positively, and sometimes negatively. Some practical facts in order to prevent certain winemaking mistakes are presented
Published on 11/05/2004
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