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?”.
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Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"
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