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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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GRAPEVINE SHOOT REMOVAL

GRAPEVINE SHOOT REMOVAL

Laurent DARTIGOEYTE, Service Vigne et Vin, Chambre d’Agriculture de la Gironde

Among the green intervention, the shoot removal is essential for the good equilibrium of the rootstock but also necessary for the optimal execution of certain cultural practices. Several techniques for shoot removal are nowadays available to the vineyard manager. In order to get the better results of it is important to choose the methodology more suitable to each vine structure, taking into account the structure aims and the technical and economical specificities.

Published on 25/07/2007

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