Advanced Management of the Oenological Process: An Innovative Technique for Qualitative, Modern and Eco-Sustainable Production
Felipe Laurie, University of Talca (Chile) & Andrea Uliva, Parsec Srl (Italy)
New winemaking practices introduced thanks to the AirMixing M.I (Modulated/Sequential Injection) system patented by PARSEC bring to us new concepts as:
Red fermentation with completely disaggregated cap.
Single-phase Wine/Skins devatting.
Advanced Fermentation management through thermo-densimetric method.
More regular and safe vinification, aromatically modern products, free from olfactory defects and resistant to oxidation. This innovative method opens up new winemaking perspectives compared to traditional pump-over vinification.
Indeed, the production of quality wines is assured, even in large tanks or in those with disadvantageous dimensions, drastically reducing the energy consumption, labor costs, water usage and processing times, all whilst offering the ability to transform an existing tank into a vinification system with advanced technology.
These recordings are from the Conference Session of Enoforum USA (May 11, 2022) in cooperation with Parsec
Video extract from "Viticulture adaptation practices in a changing climate"
What solutions to counteract or minimize damages due to late frost have been studied and developed? As vines present a different sensitivity to frost damage depending on the type of pruning, a very...
Matthieu Dubernet / Laboratoire Dubernet & Anne Flesch, Technical Sales Support Manager / Fermentis by Lesaffre
Industrial winemaking is based on the use of wine Saccharomyces cerevisiae starter cultures that can guarantee the stability and reproducibility of processes as far as their population correctly be...
Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"
What are the options for the wine industry concerning protein haze stabilization? Either to improve bentonite efficiency, or find alternative products and technologies such as different enzymes, fi...
Jasha Karasek, Enartis USA & Miguel Pedroza, California State University
Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. To address these effects, winemakers can now utilize a new strain...
The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
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