Fermentations and oenological solutions to raise or lower acidity, control microbial threats, and stimulate yeast’s potential

To coincide with the harvest, we are proposing a series of contents linked exclusively to fermentation and innovative oenological solutions that you can adopt in your cellar to better anticipate and adapt interventions and achieve your oenological objectives

Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color 

Malolactic fermentation: knowledge versus practice 

Impact of fermentation parameters on the kinetics of fermentative aromas synthesis

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:

• Recent advancements on the light-struck taste in white wine
• Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors
• Investigations of the effects of ultrasound on thiol precursors of grapes
• The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties
• A new life for winemaking lees: from waste to photovoltaics
• Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different results

For only 60 euros you can browse all the content published in the magazine and the new content offered each week.