The Role of Nitrogen and Copper in the Prevention and Treatment of Wine Reduction Off-Flavour

Webinar

A range of volatile sulfur compounds can form in wine, resulting in a variety of unwanted reductive sensory characters. The reductive aromas wine fault is mainly caused by excessive H2S and other volatile sulfur compounds with a negative impact on the wine aroma profile. The most efficient prevention of undesirable reductive aromas in wine lies

Protein Instability in White Wines: How to Manage It

Webinar

Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process. This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines. Winemakers

Protein Instability in White Wines: How to Manage It

Webinar

Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process. This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines. Winemakers

Protein Instability in White Wines: How to Manage It

Webinar

Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process. This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines. Winemakers

Protein Instability in White Wines: How to Manage It

Webinar

Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process. This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines. Winemakers

Protein Instability in White Wines: How to Manage It

Webinar

Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process. This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines. Winemakers

Acidification Biotechnologies: How to Improve pH and Freshness While Reducing SO2

Webinar

In the current global warming scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness. Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly reducing alcohol content. These biotechnological strategies help to improve freshness

The Critical Role of Crown Caps in Sparkling Wine Aging on Lees

Webinar
Virtual Event Virtual Event

Although liquid-tight, crown caps permit gas exchange, leading to dissolved CO2 losses and O2 ingress during prolonged lees aging, the most critical phase in the sparkling wine traditional method. These exchanges affect bubble formation and persistence, and significantly impact the wine's sensory profile, including its aromas and taste. In this free webinar we'll focus on

Recent Advances in Sparkling Wine Production

Webinar
Virtual Event Virtual Event

Join us for an exclusive webinar on demand with Daniela Fracassetti, researcher from the University of Milan, as she explores the latest scientific and technical breakthroughs in sparkling wine production. This session will spotlight the critical stages of the winemaking process that demand meticulous attention. Daniela Fracassetti will dive into advanced pressing techniques and acidity