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MICROBE MANAGEMENT IN WINEMAKING

Capable of developing at any time during the winemaking process, spoilage microbes are opportunist organisms which are difficult to control and eliminate.

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Microbial contamination can have major negative effects on wine quality. Capable of developing at any time during the winemaking process, spoilage microbes are opportunist organisms which are difficult to control and eliminate. Recent developments offer winemakers new tools to remove undesirable microorganisms through fining, thereby avoiding filtration and reducing the use of anti-microbial chemicals.

Join Enartis USA for a 45 minute interactive webinar on innovative winemaking tools and strategies for optimal microbial control.

 

 
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