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Minitubes: revolutionary tehnology for the use of enological coadjuvants

Alberto Granata, Maria Manara, Dal Cin Spa - Giorgio Nicolini, Fondazione Edmund Mach

Minitubes: revolutionary tehnology for the use of enological coadjuvants

Nowadays the production of oenological additives can not only be limited to the finished product quality, but must also venture in the field of environmental protection and human and animal health.

In this field and in order to avoid the negative effects of the technologies applied up to now (dust, pellets, granules) the miniTubes technology has been designed.

After a brief presentation by Alberto Granata of this technology, Maria Manara describes its application to yeast nutrition, focusing on the amino acid nutrition of yeast and evaluating the different amino acids present in the nutrients and their function at the level of metabolism.

In the last video seminar Giorgio Nicolini presents data on the removal of various pesticides from musts and wines, examining a series of oenological products, widely used. For the various added products, in addition to the removal of the active ingredients, the influence on fermentative kinetics was also taken into consideration.

The reports reproduced in these films were presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017) within the module organized in cooperation with Dal Cin

Published on 27/08/2018
Item available in italiano
    • Productive aspects and benefits of the miniTubes technology
    • Alberto Granata, Dal Cin Spa
    • WinTube: the benefits of proper amino acid nutrition
    • Maria Manara, Dal Cin Spa
    • Experiments of pesticide drowning during fermentation
    • Giorgio Nicolini, Fondazione Edmund Mach
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