Improving wine quality during and after AF

Infowine Focus

Let's delve deeper into different methods and devices to help us improve our wine’s quality. What can we do in situations when we may not have complete control over AF, to recover amora losses? How can we influence polysaccharides-tannin interactions or MLF to achieve our oenological objectives?


lost aromas

Technology to recover and modulate the aromas lost during alcoholic fermentation



polysaccharides and tannin

Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions




Malolactic fermentation in sparkling and red wines: new advances




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Published on 09/28/2021
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