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  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Winemaking techniques to produce wines without sulfur dioxide

Pasquale TAMBORRA, Aline T. TOCI, Pasquale CRUPI, Leone CANTARINI, Donato ANTONACCI; Consiglio per la ricerca e la sperimentazione in agricoltura, Bar

The aim of this study was to evaluate, by sensorial analysis, volatile compounds and oenological parameters, the reliability of wines from three different grape varieties (Chardonnay, Pinot and Montepulciano) produced by adding ascorbic acid, lysozyme and tannins replacing sulfur dioxide.

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)

Published on 05/05/2014
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