Why white wines could become hazy?
In this short video, togheter with Matteo Marangon (University of Padova, Italy) we analyze how Protein Haze is formed in white wines.
That can occour because:
Because Bottled Wines contain Heat Unstable Proteins
Because Wines are Stored in inappropriate conditions
Because Proteins have not been stabilized correcty
This video is an extract of the of the webinar "Protein instability in white wines: Mechanism of formation and methods for predicting it".
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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