• Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019


Emilio CELOTTI, Paolo FIORINI, Sabrina CANTONI, Salvatore MARINO

The possible use in winemaking of the cluster removed in thinning performed at the color change, as source of malic acid has been studied. The grape removed during the cluster thinning in the month of July, were grinded with the related stems; the mass was therefore pressed in order to obtain an acid juice (70%-80% yield). The sensory characteristics of the treated wines showed to be improved enhancing also their freshness. Moreover, in the case of grape from vintages poor in malic acid, malolactic fermentation becomes possible. Considering the normal thinning rate, the produced juice is more than enough to correct the acidity of the all wins produced from the same vineyard. This could possibility be taken into account from the designated body in order to allow a winemaking practice at low cost that allows the use of a byproduct of the productive thread.
Published on 20/12/2007
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