italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Optimum and defected bottle aging

Video extract from "Wine longevity and shelf-life"

Optimum and defected bottle aging

When we are talking about shelf-life, we can consider both optimum bottle aging conditions (synonym to wine oxidative stability) and defected bottle aging.
What are the three stages of optimum bottle aging conditions, and which are the undefined time limits between them? What step is missing in the defected bottle aging?

This video extract was taken from the seminar held during Macrowine virtual (June 23-30, 2021) "Wine longevity and shelf-life"

You can find the full recording at this link

 

Published on 10/10/2023
Related sheets
    What is the microbiologial action of fumaric acid?
    Video Extract from Pierre Louis Teissedre's presentation at Enoforum
    What alternatives for wine acidity do we have in the frame of climate change? Fumaric acid is already used for pH adjustments both in must and in wine in USA and New Zealand, but what is the microb...
    Published on:11/05/2023
    Counteract ripening advancement and asynchrony
    Video extract from "Designing and managing a sustainable vineyard in a climate change scenario"
    While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change:...
    Published on:10/24/2023
    Oxido-reduction mechanisms and their implication on wine aroma of special wines
    Video Extract from Philippe Darriet's presentation at Macrowine
    There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too.
    Published on:10/18/2023
    Mercaptans: nature, origin and evolution of these reduction compounds
    Video extract from "The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour"
    Mercaptans are the family of sulphur compounds responsible for the wine fault known as reduction. Their functional group is exaclty the same as varietal thiols, -SH, and just like thiols they are q...
    Published on:09/26/2023
    Procedure of vinification for a "low sulfite" white without MLF
    Video extract from "Practical Strategies for Producing a Wine with a Low Sulfite content"
    Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at ...
    Published on:09/19/2023
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,5