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?”.
Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
Video Extract from Fernando Zamora's presentation at Macrowine
Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
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