Diversity in winemaking

Infowine Focus

Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We again propose some videos in which we explore yeast, bacterial and plant resources for sustainable winemaking processes and learn how the primary, secondary and tertiary aromas of wines are influenced by the availability of Nitrogen in production processes. Together we analyse how yeasts can be helped in fermentation and gather practical tips for vinification and ageing of Botrytis-contaminated grapes.

Yeast, bacterial and plant resources for sustainable winemaking processes


The key role of Nitrogen in the aromatic expression of wines


Good oenological practices for grapes contaminated by Botrytis



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Published on 09/28/2022
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