Short extract of the webinar "Good oenological practices for Botrytis-contaminated grapes"
Why is it important to know the gluconic acid content of grapes?
Dominique Delteil, internationally renowned agronomist, oenologist and oenological consultant, explains in this video the importance of gluconic acid as an indicator to identify batches of grapes attacked by botrytis and the general winemaking techniques to apply.
Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"
What are the options for the wine industry concerning protein haze stabilization? Either to improve bentonite efficiency, or find alternative products and technologies such as different enzymes, fi...
Jasha Karasek, Enartis USA & Miguel Pedroza, California State University
Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. To address these effects, winemakers can now utilize a new strain...
Felipe Laurie, University of Talca (Chile) & Andrea Uliva, Parsec Srl (Italy)
New winemaking practices introduced thanks to the AirMixing M.I (Modulated/Sequential Injection) system patented by PARSEC bring to us new concepts as: Red fermentation with completely disaggregat...
The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
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