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Different mechanisms of formation of aroma compounds

Video Extract from “Is it possible to express varietal thiols in red wines?” webinar

In this video, Marco Li Calzi, wine consultant and former Professor of Oenology, explains different mechanisims of formation of aroma compounds and in which cases a light sulphitation is appropriate and in which avoiding it is best.

The video is taken from the webinar “Is it possible to express varietal thiols in red wines?”.

You can access the full video which you can find for sale at the following link. 

Published on 02/08/2022
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