Fermentations and oenological solutions to raise or lower acidity, control microbial threats, and stimulate yeast’s potential
Infowine Focus
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
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:
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
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