Proper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.
Read moreHave you started to think about the oak program you want to use? This is the right period to run trials and chose: barrels or oak alternatives? What kind of oak alternatives?
Read moreFining remains the only and the most effective solution to reach wine stability and sensory balance in the most difficult circumstances. Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.
Read moreMetals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.
Read moreSince oxidation is a major concern for wine quality and shelf life, it is important to understand how metals impact the process of oxidation.
Read moreReduction is one of the most common problems in winemaking. For this reason, it is important to know how to prevent or treat this defect.
Read moreOne of the main questions for the winemaker at the end of fermentation is: how can I preserve wine to stay fresh, young, and attractive until it is bottled?
Read moreNow that harvest is over, it is time to protect your wine from the risk of spoilage caused by unwanted microorganisms.
Read moreMalolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.
Read moreMarket demand for low SO2 or SO2-free wine is increasing as winemakers attempt to produce wines suitable for consumers suffering from food intolerances.
Read moreWhat is the aromatic style that are you looking for?
Read moreActivated chitosan can perform various activities that make its application during harvest particularly beneficial for wine quality.
Read moreThe presence of tartrate crystals in a bottle is commonly perceived as a fault by consumers.
Read moreThis second document on post-bottling defects is dedicated to red wines. We focused on color and tannin precipitation.
Read morePost-bottling wine defects: what to check and how to prevent. Part 1: white and rosé wines
The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.
For centuries, winemakers have utilized oak barrels for making wine. Today, oak barrels are still considered the optimal treatment for high quality wines, however using them imposes some major challenges for winemakers.
Read moreOnce fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.
Read moreWhen both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.
Read moreHere is a selection of the most frequently asked questions on this interesting topic.
Read moreHere is a selection of the most frequently asked questions on this topic, which we have tried to answer in a most comprehensive way.
Read moreFind out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.
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