Diversity in winemaking

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

These and other contents are available with your subscription!

The "Infowine Premium" subscription includes numerous videos and technical articles on international research news translated into your language. These are some of the Premium contents published, which you can access with your subscription:

• Changes in grape-associated microbiome as a consequence of post-harvest withering
• Influence of nitrogen source on expression of genes involved in aroma production in Saccharomyces uvarum
• In line monitoring of red wine fermentations using IR spectroscopy
• Increasing autochthonous wine flavor diversity: the concept of friendly yeasts
• (Bio)acidification of wines
• Non-invasive quantification of phenolic content during red wine fermentations

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